Ingredients:
- 4 tablespoons unsalted butter
- 1 small sweet onion, chopped
- 5 garlic cloves, chopped
- 4 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/2 tablespoons Better than chicken-based broth
- 1 cup milk2 cups heavy cream
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 4 cups cooked chicken, cut into small cubes
- 2 puff pastries, thawed
- 1 large egg, water
- Add a little to melt
Directions:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Melt the butter in a large skillet over medium heat.
- Add onions and sauté until translucent, about 8 to 10 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add flour, mix and cook for 1 minute. Gradually add chicken stock and broth, stirring constantly.
- Add milk, heavy cream, Italian seasoning, and black pepper. Simmer until thickened, about 3 to 5 minutes.
- Removed from heat.
- Combine chicken and 1 cup of sauce in a bowl. Set aside. On a floured surface, roll out the puff pastry into a 30 x 30 cm square. Cut into 4 sections.
- Place 1/2 cup filling on each section. Moisten the edges with water, fold over the filling and press to seal.
- Place the prepared bag on the baking sheet.
- Brush with egg yolk.
- Bake for 30-32 minutes until golden brown.
- Heat up the remaining sauce.Serve the bag with the sauce.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Calories: 654kcal |Servings: 8