Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
5 mins
Total Time:
1 hr 35 mins
Servings:
8
Yield:
1 (9×13-inch) casserole
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Place chicken, carrots, celery, leek, peas, parsley, bay leaves, garlic, shallot, tarragon, salt, basil, and black pepper in a large saucepan. Stir in milk until blended; bring to a simmer. Cover saucepan; simmer for 15 minutes. Remove from heat; cool slightly.
Strain milk into a bowl; set aside. Separate chicken and vegetables into separate bowls. Tear chicken into bite-sized chunks when cool enough to handle.
Melt butter in the same saucepan over medium heat. Stir in flour until smooth; continue cooking and stirring until mixture thickens, turns golden, and becomes a roux. Gradually add strained milk, stirring until it becomes a sauce. Stir in heavy cream and Dijon mustard, then add chicken and vegetables. Remove from heat; cool slightly, about 5 minutes.
Pour chicken mixture into the prepared baking dish. Roll out puff pastry; place over casserole, overlapping to completely enclose filling. Brush pastry top with beaten egg; make several vents in pastry top using a sharp knife.
Bake in the preheated oven until golden, 30 to 40 minutes.
Please note the difference in cook time when using the magazine version of this recipe.
Nutrition Facts (per serving)
| 631 | Calories |
| 43g | Fat |
| 42g | Carbs |
| 20g | Protein |
