comfort food at its finest! and because this recipe uses rotisserie chicken + puff pastry, it is quite simple!
Time: about an hour
Makes: about 6 cups of filling
1 cup diced yellow onion
1 cup diced carrot (about 1 large carrot)
1 cup diced celery (about 2 celery stalks)
1 1/2 cups diced baby bella mushroom
3 cloves garlic
6 tablespoons butter
4 tablespoons flour
2 cups chicken broth (used throughout)
1/2 cup heavy cream
1/4 cup cheese (white cheddar)
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary leaves
1/8 teaspoon nutmeg (for warmth)
1 1/2 cups shredded chicken
1 cup diced broccoli florets
2 puff pastry sheets (defrosted either in the fridge overnight or at room temp for 40 minutes)
Preheat oven to 425 degrees F
Melt 2 tablespoons of butter over medium low heat in a large pot or dutch oven. Add in the diced onion, mushroom, carrot, and celery. Stir to coat and let it cook down/ sweat for 5 minutes. Then add the diced garlic, stir, and sweat another 10 minutes, stirring occasionally so nothing sticks. If its sticking or burning turn! down! the! heat!
Add a splash of chicken broth to the veggies then move them over to one side of the pot. On the other side, melt 4 tablespoons of butter and then stir 4 tablespoons of flour into the butter. Add a little bit of broth so that it is pasty rather than cakey and mix with the vegetables. Add another splash of chicken broth until it has a creamy texture. Next add in the cream! along with salt & pepper to taste + the fresh thyme and rosemary. Stir then add a cup of chicken broth and stir again. Let this simmer for 10 minutes - just a low simmer. Add in nutmeg at the end.
Finally, add in chicken and broccoli, stir and let it cook covered for about 5 minutes.
Ladle the filling into oven safe ramekins - cut squares of puff pastry big enough to cover the ramekin top. Place the puff pastry squares on top of each ramekin and pinch like a pie so it stays on the top. Mix and egg with a splash of cream + some italian seasoning and brush over top of the puff pastry.
Place ramekins on a baking sheet and set them in the oven for 10-15 minutes, until the puff pastry is puffed and golden brown.