- 1.5 lb chicken breasts, cubed
- 2 T oil
- 1 onion
- 8 oz. mushrooms
- 2 carrots
- 2 stalks celery
- 2 cloves garlic
- salt, pepper, thyme, tarragon (1.5 t)
- 2 oz. butter
- 3 oz. flour
- 2 cups chicken broth
- 1.5 cups milk
- 8 oz. peas
- puff pastry, cut into 4 circles .5" wider than ramekins
- 1 egg + 1 T water
- Preheat oven to 425 F
- Cook chicken (brined if desired) in oil on high for 4-6 mins. Remove to bowl.
- Decrease to medium, add onion, mushrooms, carrots, celery, garlic, and herbs. Cook 5 mins.
- Add butter to melt and add flour; cook 1-2 mins.
- Add broth and milk; simmer 3 mins.
- Remove from heat, add peas. Divide into 4 ramekins on sheet pan with parchment paper.
- Brush puff pastry with egg wash, lid ramekins, and brush other side.
- Bake 15 mins, drop to 400 and bake 15-20 mins