Another recipe idea for the fall. I made this two nights ago and had to share it cause it was so delightful in my mouth. I am including the recipe after I show off my mouth watering pictures. Although, there is a large chunk taken out because we couldn’t wait to get into it. Friday is officially the first day of fall…Happy Fall ‘All!
Prep time 15 minutes Total time 1 hour, 5 minutes Yield 8 servings
1/2 cup butter (1 stick) melted
1/2 cup all-purpose flour
3 cups chicken stock
2 tsp finely chopped fresh thyme leaves
2 garlic cloves, pressed
1 tsp salt
1/2 tsp coarsely ground black pepper
3 cups diced cooked chicken breasts
1 cup milk
1 medium onion
2 cups frozen mixed peas and carrots
1/2 pkg frozen puff pastry sheets (1 sheet) thawed ( I USED CROISSENT ROLLS)
1 tbsp water
1. Preheat oven to 375′. Add butter and flour to (4-qt) casserole; whisk until smoot using flat whisk. Cook over medium-high heat 6-8 minutes or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper to casserole. Simmer, uncovered, 6-8 minutes or until sauce is thickened. Remove from heat. Stir in chicken and milk.
2. Meanwhile, finely chop onion using food chopper. Add onion, frozen vegetables and chicken mixture to deep covered baker (pampered chef) or deep casserole dish; mix well. Unfold pastry onto lightly floured surface; seal seams and roll to an 11 1/2-in length using a baker’s roller. Using a pastry cutter or pizza cutter, score pastry lengthwise in half and then crosswise into four rectangles to make eight rectangles. (Do not cut all the way through pastry.) Lay pastry over fillingl press edges against sides of baker to seal. Trim excess pastry. In a seperate bowl, whisk together egg and water, lightly brush over pastry.
3. Bake, uncovered, 35-40 minutes or until pastry is golden brown. Remove baker from oven; let stand, uncovered, 10 minutes before serving.
ENJOY Bon Appetite!