Categories: Meals

Ingredients

• 4 chicken breasts
• 3 cups chicken stock
• 1 tsp kosher salt, divided
• 1 frozen puff pastry sheet, thawed
• 1 large egg, lightly beaten
• 12 parsley leaves
• 1/4 tsp black pepper
• 4 bacon slices
• 3 tbsp salted butter
• 1 cup chopped Vidalia onion
• 1/2 cup diagonally sliced celery
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 2 oz. fontina cheese, shredded

Directions

1. Preheat oven to 400. Place chicken, stock, and 1/2 tsp of the salt in a large saucepan; bring to a oil over high. Reduce heat to medium-low; cover and cook until chicken is cooked through, about 15 minutes. Remove from heat and let stand about 20 minutes. Remove chicken from stock, reserving 2 1/2 cups of the stock. Coarsely shred chicken.

2. Meanwhile, place puff pastry sheet on a baking sheet lined with parchment paper. Cut pastry sheet into 4 squares; separate squares. Brush squares lightly with egg; top each square with 3 parsley leaves, pressing gently to adhere. Sprinkle with pepper. Bake on oven rack in bottom third of preheated oven until dough is puffed and golden brown, 12-14 minutes.

3. Cook bacon in a large skillet over medium-high until crisp, about 6 minutes. Remove bacon to a paper towel-lined plates, reserving drippings in skillet; crumble bacon. Add butter to hot drippings in skillet, and cook over medium until butter melts, about 1 minute. Add onion and celery; cook, stirring often, until onion is tender and celery is tender-crisp, about 8 minutes. Add flour, and cook, stirring constantly, about 1 minute. Stir in cream and reserved 2 1/2 cups stock; bring to a simmer, stirring often. Stir in cheese, chicken, bacon and remaining 1/2 tsp salt; reduce heat to medium-low, and cook until mixture is thickened, and thoroughly heated, about 10 minutes.

4. Divide mixture among 4 shallow bowls, and top each with a puff pastry square. Serve immediately.

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