*ingredients
°4 tablespoons of butter
°2 medium sized carrots, peeled and cut into one piece
°3 medium carrots, cut into 1-inch pieces
°1 medium onion
°1 stalk of celery
°2-3 garlic cloves, minced
°6 tsp of all-purpose flour
°3 cups of chicken broth or vegetable broth for the vegetable version
°4 cups of cooked chicken meat, shredded or cubed
°2/3 cup frozen peas
°1/2 cup plus 1 tablespoon heavy cream, divided
°1 tablespoon of chopped parsley
°1 teaspoon of salt
°1/4 teaspoon pepper
°1 15-ounce package refrigerated puff pastry (2 will be in the package)
°1 egg
*Directions
In a large saucepan, add the butter, potatoes, carrots, onions, celery, and garlic. Fry until tender. Stir in flour until blended.
Gradually add the broth and bring to a boil. cook and stir 2 minutes or until set. Stir in peas, 1/2 cup cream, parsley, garlic salt, and pepper. My chicken heart.
Spoon into two ungreased pieces of 9 pie plates. In a small bowl, whisk together an egg and 1 tablespoon or cream, set aside.
Rolling out pastry to fit top of every pie. Apply over filling, trimming, sealing, and flute edges. Cut slits in the paste for venting. Brush the top of the pancakes with the egg mixture. Bake at 375 for 30-35 minutes or until golden. Leave it for 10 minutes before slicing.
Note: You can bake the pancakes, or cover one bowl and freeze for up to 3 months. To use the frozen casserole, remove it from the freezer 30 minutes before baking. Cover the pie with foil. Place on baking sheet. Preheat oven to 375°F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times vary.
Enjoy !
