Ingredients Jump to Instructions ↓

  1. 1 lb boneless, skinless chicken breasts, cut into small cubes.

  2. 2-1/2 cups low-sodium chicken broth.

  3. 3 tbsp olive oil.

  4. 4 leeks, sliced into half-moons.

  5. 4 medium carrots, cut into 1/2" pieces. salt and pepper to taste.

  6. 1/4 cup flour.

  7. 1/2 cup chicken broth.

  8. 1-1/2 cups frozen peas.

  9. 1 cup chopped fresh parsley.

  10. 1 tsp dried tarragon.

  11. 1 sheet frozen puff pastry, thawed

Instructions Jump to Ingredients ↑

  1. Heat oven to 375. heat oil in lg skillet. Add the leeks, carrots and 1/2 tsp salt. Cook, over med-high heat, stirring often for 10 min. Stir in flour, cook 1 min. Gradually stir in 1/2 cup broth, bring to boil. Add the peas, parsley, tarragon, chicken, 1/2 tsp salt, 1/4 tsp pepper and the remaining chicken broth. Transfer the mix to a 2-quart baking dish. Place the puff pastry over the top, letting the excess hang over. Cut vents into the top of crust. Place the baking dish onto a rimmed baking sheet and bake until the top is golden brown, about 40 mins.


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