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Ingredients
Scale
- 1 1/2 pounds potatoes, peeled and diced
- 2 large carrots, peeled and cut into bite-size pieces
- 1 tablespoon butter
- 1 large shallot, diced
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken, cooked and diced or shredded
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried tarragon
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup dry white wine
- 1 cup peas
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 425°F and prepare a pot with salted water.
- Boil diced potatoes and carrots until tender, then drain.
- Sauté shallot in butter until translucent, then add garlic.
- Stir in chicken, flour, salt, and tarragon; mix well.
- Add milk and cream; bring to a gentle boil and simmer to thicken.
- Incorporate wine, potatoes, carrots, and peas; stir until combined.
- Transfer filling to a baking dish and top with puff pastry, cutting slits for steam.
- Bake for 20-30 minutes until pastry is golden brown and filling bubbles.
- Let cool for 5 minutes before serving.
Notes
Use rotisserie chicken to save time.
For a vegetarian option, substitute chicken with mushrooms or chickpeas.
Ensure veggies are drained well to prevent a watery filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 110mg
