Ingredients
- 1 package (17 2/7 oz) frozen puff pastry
- 2 lb boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp butter
- 1 large onion
- 2 cloves garlic
- 1 tsp minced fresh thyme or 1/4 teaspoon dried thyme
- 1 tsp minced fresh sage or 1/4 teaspoon rubbed sage
- 1/2 cup all-purpose flour
- 3/4 cups chicken broth
- 1 cup plus 1 tablespoon half-and-half cream
- 2 cups frozen mixed vegetables
- 1 tbsp lemon juice
- 1 large egg yolk
Steps
- Thaw the puff pastry according to its package directions while the oven heats to 400 F.
- Season the chicken with salt and pepper, place it in a large saucepan with water, and simmer for 15 to 20 minutes until it reaches 165 F.
- Melt the butter in a large ovenproof skillet over medium heat, then cook the onion and garlic for 5 minutes.
- Whisk in the flour, thyme, sage, broth, and 1 cup half-and-half, then cook for 3 minutes until thickened.
- Stir in the mixed vegetables, lemon juice, and diced chicken, then cover the skillet with the puff pastry.
- Brush the pastry with the egg yolk mixed with 1 tablespoon half-and-half, cut a few vents, and bake for 25 minutes until golden.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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