Steps
1
👩🍳 STEP 1 — Cook the chicken
2
Pressure cook chicken. (See attach recipe)
Don't throw away the cooking liquid!
Don't throw away the cooking liquid!
3
🥔 STEP 2 — Cook the vegetables
4
Heat your oven to:
200°C
Then heat a large oven-safe skillet or frying pan over medium heat.
Add:
1 tbsp olive oil + 2 tbsp butter
Add the onion and carrot.
Cook about 5 minutes, until the onion softens.
Add the potatoes.
Cook another 5–7 minutes, stirring occasionally.
Add the garlic and cook for about 30 seconds.
200°C
Then heat a large oven-safe skillet or frying pan over medium heat.
Add:
1 tbsp olive oil + 2 tbsp butter
Add the onion and carrot.
Cook about 5 minutes, until the onion softens.
Add the potatoes.
Cook another 5–7 minutes, stirring occasionally.
Add the garlic and cook for about 30 seconds.
5
🤍 STEP 3 — Make the creamy sauce
6
Sprinkle:
3 tbsp flour
over the vegetables.
Stir constantly for about 1 minute.
Then slowly pour in:
400 ml chicken stock
while stirring.
Then add:
150 ml milk
Keep stirring until everything becomes creamy and thick.
Add:
- 1 tsp Dijon
- 1 tsp thyme
- ½ tsp rosemary
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
And if you're using it:
50–75 ml cream
Let everything simmer for 5–8 minutes.
You want the sauce to be thick enough that it coats a spoon, but still creamy.
3 tbsp flour
over the vegetables.
Stir constantly for about 1 minute.
Then slowly pour in:
400 ml chicken stock
while stirring.
Then add:
150 ml milk
Keep stirring until everything becomes creamy and thick.
Add:
- 1 tsp Dijon
- 1 tsp thyme
- ½ tsp rosemary
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
And if you're using it:
50–75 ml cream
Let everything simmer for 5–8 minutes.
You want the sauce to be thick enough that it coats a spoon, but still creamy.
7
🍗 STEP 4 — Bring everything together
8
Add:
- shredded chicken
- 100 g peas
Stir everything together.
Taste.
Adjust the seasoning.
You want the filling to taste slightly more seasoned than you think it needs to be, because the puff pastry will mellow it out.
If it's too thick → splash in some stock/milk.
Too thin → simmer another few minutes.
OPTIONAL:
Add a little Parmesan to the filling.
25–30 g finely grated Parmesan
AND...
If you want to go full cozy French-ish mode, add:
½ tsp Worcestershire sauce
It just makes the chicken taste deeper and more savory.
- shredded chicken
- 100 g peas
Stir everything together.
Taste.
Adjust the seasoning.
You want the filling to taste slightly more seasoned than you think it needs to be, because the puff pastry will mellow it out.
If it's too thick → splash in some stock/milk.
Too thin → simmer another few minutes.
OPTIONAL:
Add a little Parmesan to the filling.
25–30 g finely grated Parmesan
AND...
If you want to go full cozy French-ish mode, add:
½ tsp Worcestershire sauce
It just makes the chicken taste deeper and more savory.
9
🥐 STEP 5 — THE FUN PART
10
Take your thawed puff pastry.
Instead of putting one giant sheet over the entire pan...
CUT IT INTO LITTLE PIECES.
You can do:
- squares
- rectangles
- diamonds
- triangles
- random rustic pieces
Honestly, random little squares/rectangles are my favorite.
You want enough to cover roughly 80–90% of the filling, but you don't need perfect coverage.
Leave tiny gaps between pieces.
Instead of putting one giant sheet over the entire pan...
CUT IT INTO LITTLE PIECES.
You can do:
- squares
- rectangles
- diamonds
- triangles
- random rustic pieces
Honestly, random little squares/rectangles are my favorite.
You want enough to cover roughly 80–90% of the filling, but you don't need perfect coverage.
Leave tiny gaps between pieces.
11
🥚 STEP 6 — Egg wash
12
Beat together:
- 1 egg
- 1 tbsp milk or water
Brush the puff pastry pieces generously.
Then sprinkle with a tiny bit of:
flaky salt + black pepper
If you have fresh thyme, a little bit on top would also be gorgeous.
- 1 egg
- 1 tbsp milk or water
Brush the puff pastry pieces generously.
Then sprinkle with a tiny bit of:
flaky salt + black pepper
If you have fresh thyme, a little bit on top would also be gorgeous.
13
🔥 STEP 7 — BAKE
14
Put the skillet into your 200°C oven.
Bake approximately:
20–25 minutes
until the pastry is:
✨ deeply golden
✨ puffed
✨ crispy
✨ ridiculously tempting
And the filling underneath should be bubbling around the pastry pieces.
Bake approximately:
20–25 minutes
until the pastry is:
✨ deeply golden
✨ puffed
✨ crispy
✨ ridiculously tempting
And the filling underneath should be bubbling around the pastry pieces.
Nutrition Facts
Per serving695 calories
Calories from
- Protein 21%
- Carbs 30%
- Fat 49%
-
Fat High 37 g 56%
-
Saturated Fat High 15 g 75%
-
Carbohydrates 50 g 16%
-
Fiber High 5 g 20%
-
Sugar 7 g 14%
-
Protein High 35 g 70%
-
Cholesterol High 150 mg 50%
-
Sodium High 950 mg 39%
% Daily Value is based on a 2,000 calorie diet.
Notes
The top pastry can be cut to seasonal shape for more fun! :P
Linked Recipes
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