Ingredients
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⅓ cup salted butter
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⅓ cup all-purpose flour
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⅓ cup chopped onion
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½ teaspoon salt
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¼ teaspoon ground black pepper
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2 cups chicken broth
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⅔ cup milk
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3 cups cubed, cooked chicken
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½ (15 ounce) can peas, drained
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½ (15 ounce) can carrots, drained
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1 (17.25 ounce) package frozen puff pastry, thawed
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas, and carrots and remove from the heat.
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Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.
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Bake in the preheated oven until golden brown, about 35 minutes.
Cook's Notes:
This would work for leftover roasted turkey, too.
You can use puff pastry shells or refrigerated pie crusts if preferred.
Nutrition Facts (per serving)
570 | Calories |
38g | Fat |
37g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 570 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 13g | 64% |
Cholesterol 64mg | 21% |
Sodium 742mg | 32% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 20g | 40% |
Vitamin C 3mg | 3% |
Calcium 50mg | 4% |
Iron 3mg | 15% |
Potassium 239mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.