- 1 rotisserie chicken, shredded
- 2 Tbs. extra-virgin olive oil
- 2 large shallots, thinly sliced
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 3 Tbs. butter
- 3 Tbs. flour
- 1/2 cup dry white wine
- 1 Tbs. freshly chopped tarragon, extra sprigs for garnish
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 Tbs. freshly chopped parsley
- 1/2 cup frozen peas
- 2 puff pastry sheets, thawed and cut into rectangles
- 1 egg, lightly beaten
- Salt and pepper
- Preheat oven to 375.
- In a large cast iron skillet, heat oil over medium-high heat. Add shallots, carrots and celery; sauté until soft and brown in places. Season with a pinch of salt. Move veggies out and cover.
- In the skillet, melt the butter over medium heat. Once foaming, add the flour and whisk until smooth and golden brown. Add the white wine and chopped tarragon. Let it bubble while you whisk for 30 seconds. Season with a pinch of salt and gently pour in the chicken stock while whisking. Pour in the heavy cream and whisk for 30 seconds. Let it simmer over low heat for ten minutes. Add salt or pepper if needed.
- After ten minutes, add vegetables, chicken, frozen peas and parsley. Stir until everything is covered in sauce.
- Arrange the pastry shapes on top, overlapping in places. Brush the tops with the egg. Bake 30-40 minutes, until the pastry is golden brown and lightly puffed.
- Let it rest for 10 minutes. Serve with fresh tarragon.
- Serves 4-6.
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