Categories: Soup
Ingredients
- 1 pkg frozen puff pastry, thawed
- 2 lbs chicken breasts, cut into 1-in pieces
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 4 tbsp butter, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup + 1 tbsp half-and-half, divided
- 2 cups frozen mixed vegetables
- 1 tbsp lemon juice
- 1 large egg yolk
Directions
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Roll each pastry sheet into a 12×10-in rectangle. Cut one sheet crosswise into six 2-in strips; cut the remaining sheet lengthwise into five 2-in strips. On a baking sheet, closely weave strips to make a lattice. Freeze while making filling.
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Toss chicken with 1/2 tsp each salt and pepper. In a large skillet, heat 1 tbsp butter over medium-high heat; saute the chicken until browned, about 5-7 minutes. Remove from pan.
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In same skillet, heat remaining butter over medium-high; saute onion 5-7 minutes. Add garlic and herbs; cook 1 minute. Add flour; cook 1 minute. Stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook 2 minutes. Add vegetables, lemon juice, chicken and reserved salt and pepper; return to a boil.
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Transfer to greased 2-qt oblong baking dish. Top with lattice; trim to fat. Whisk yolk and remaining cream; brush over top. Bake at 400 for 45-55 minutes.