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CHICKEN PIE W/PUFF PASTRY MARTHA

4 tbsps. butter
l large onion finely chopped
4-5 med carrots sliced diagonally into l/4″ thick piecces
6 tbssps. flour
l cup dry white wine
3/4 tsp. dryed tarragon
s&p
l-l/2 lbs. green beans, rimmed and broken into l” pieces
l lb. yellow squash quartered lengthise, cut crosswise into l/2″ pieces
3/4 cup plus l tbsps. heavy cream
l roasted chicken , shredded into about 6 cups of meat
heat oven 400. prepare puff pastry topping;
unfold l thawed sheet frozen puff pastry; roll out on lightoy floured surface until about llxl5 and l/8″ thick. score with a sharp paring knife in several places. transfer to baking sheet; refrigerate at least 30 mins and up to 3 hrs.
Meanwhile heat butter in a large saucepan over med-low. add onion and carrots; cook, stirring occ. until softened about l0 mins. add flour; cook, stirring, 2 mins. add wine, 2 cups water and tarragon; season generously with s&p. stir briskly to prrevent nay lumps from forming. bring to a boil. add beans and squash; reduce heat. cover; simmer stirring occ. until beans are crisp tender, 8 to l0 mins. stir in 3/4 cup cream and chicken; remove from heat. cover to keep warm. remove pastry from rewfrigeator; brush with remaining tbsps. cream. bake until golden brown, l2 to l5 mins. transfer to a cutting board; cut into 8 pieces with a serrated knife. Meanwhile return chicken mixture to simmer. ladle into 8 dishes; top with pastry and serve immediately.

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https://recipes.connorbowen.com/recipe/chicken-pie-w-puff-pastry-martha/