Ingredients
8
8 servings
- •⅓ cup salted butter
- •⅓ cup all-purpose flour
- •⅓ cup chopped onion
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •2 cups chicken broth
- •⅔ cup milk
- •3 cups cubed, cooked chicken
- •½ (15 ounce) can peas, drained
- •½ (15 ounce) can carrots, drained
- •1 (17.25 ounce) package frozen puff pastry, thawed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutritional Facts
Per 8 servings
- Calories: 570
- Carbohydrate: 37g
- Fat: 38g
- Fiber: 2g
- Protein: 20g
- Sugar: 3g
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