Categories: Chicken, Main Dish, Puff Pastry

Ingredients

• 1 sheet frozen puff pastry, thawed for 30 minutes
• 1 tablespoon butter
• 1 cup diced celery
• 1/3 cup finely chopped shallot
• 3 cups low-salt chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 1/2 lbs boneless skinless chicken breast halves
• 1 cup whipping cream
• 1 russet potato, peeled and cut into 1/2-inch cubes (10 oz. potato)
• 1 cup frozen peas
• salt
• pepper

Directions

1. Preheat oven to 375°; roll out pastry on a lightly floured surface to a 13 × 9 inch rectangle; transfer to baking sheet and chill.

2. Butter an 11×7 inch baking dish.

3. Melt butter in a large saucepan over medium-high heat; add celery and shallots; saute 5 minutes.

4. Add broth, bay leaves, and thyme; bring to a boil.

5. Add in chicken; decrease heat to med-low and simmer until chicken is just cooked through, about 12 minutes; remove chicken and bay leaves.

6. Increase heat to medium; boil mixture until decreased to 1 1/2 cups, about 15 minutes.

7. Add in cream; return to boil; add potato cubes; cover and cook until fork tender, about 10 minutes.

8. Remove pan from heat; cut chicken into bite-size pieces and add to pan; mix in peas; season with salt and pepper.

9. Pour mixture into buttered baking dish; top with pastry; press overhang to sides of dish.

10. Bake until golden, about 30-35 minutes.

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