Ingredients
| Item |
Amt |
| butter |
2 tbsp |
| onion, diced |
1 |
| carrots, diced |
2 |
| celery stalks, diced |
2 |
| flour |
3 tbsp |
| chicken broth |
2 cups |
| milk |
1 cup |
| cooked chicken, shredded |
2 cups |
| frozen peas |
1 cup |
| salt |
1 tsp |
| Black pepper |
to taste |
| sheet puff pastry |
1 |
Method
1
HEATHeat oven to 400°F.
2
SAUTÉSauté onion, carrots, and celery in butter 8 minutes.
3
STIRStir in flour 1 minute; whisk in broth and milk; simmer until thickened, 3–5 minutes.
4
STIRStir in chicken and peas; season.
5
TOPTop with puff pastry and bake 20–25 minutes until golden.
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Time
55 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
2 tbsp
butter
-
1
onion, diced
-
2
carrots, diced
-
2
celery stalks, diced
-
3 tbsp
flour
-
2 cups
chicken broth
-
1 cup
milk
-
2 cups
cooked chicken, shredded
-
1 cup
frozen peas
-
1 tsp
salt
-
to taste
Black pepper
-
1
sheet puff pastry
Method
- Heat oven to 400°F.
- Sauté onion, carrots, and celery in butter 8 minutes.
- Stir in flour 1 minute; whisk in broth and milk; simmer until thickened, 3–5 minutes.
- Stir in chicken and peas; season.
- Top with puff pastry and bake 20–25 minutes until golden.
Notes
Casseroles are great for meal prep—cool, then refrigerate for up to 4 days.
