Ingredients:
- 4 boneless skinless chicken breast halves
- 2 celery ribs, cut crosswise into 1-inch pieces
Directions:
- Preheat oven to 425 degrees.
- Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
- Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
- Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.
- Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.
- In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
- Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
- Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1664.47 Kcal (6969 kJ) | ||
| Calories from fat | 836.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.93g | 143% | |
|---|---|---|---|
| Cholesterol | 560.92mg | 187% | |
| Sodium | 2135.3mg | 89% | |
| Potassium | 3923.34mg | 83% | |
| Total Carbs | 92.8g | 31% | |
| Sugars | 18.27g | 73% | |
| Dietary Fiber | 15.86g | 63% | |
| Protein | 124.47g | 249% | |
| Vitamin C | 34.6mg | 58% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 427.8mg | 2377% | |
| Calcium | 467.1mg | 47% | |
| Amount Per 100 g | |||
| Calories | 110.98 Kcal (465 kJ) | ||
| Calories from fat | 55.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 143% | |
|---|---|---|---|
| Cholesterol | 37.4mg | 187% | |
| Sodium | 142.37mg | 89% | |
| Potassium | 261.58mg | 83% | |
| Total Carbs | 6.19g | 31% | |
| Sugars | 1.22g | 73% | |
| Dietary Fiber | 1.06g | 63% | |
| Protein | 8.3g | 249% | |
| Vitamin C | 2.3mg | 58% | |
| Vitamin A | 0.2mg | 80% | |
| Iron | 28.5mg | 2377% | |
| Calcium | 31.1mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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