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Ingredients
US|METRIC
6 SERVINGS
- 17.3 oz. frozen puff pastry (2 sheets, thawed in refrigerator)
- 1/2 cup butter (divided)
- 1 onion (medium, chopped)
- 1 cup carrots (diced, 1/2-inch dice)
- 1 cup diced celery (1/2-inch dice)
- 1 cup fresh peas
- 1 cup zucchini (diced, 1/2-inch dice)
- 1/2 cup dry white wine
- 4 cups roast chicken (shredded, without skin)
- 1 tsp. sea salt (McCormick® Gourmet Collection Sicilian)
- 1/2 tsp. black peppercorns (freshly ground McCormick® Gourmet Collection, Tellicherry, divided)
- 3 cups chicken stock (Kitchen Basics® Original)
- 2 Tbsp. thyme leaves (McCormick® Gourmet Collection)
- 1 Tbsp. rosemary (McCormick® Gourmet Collection, Crushed)
- 1/3 cup flour
- 1 cup heavy cream
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Directions
- Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.
- Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.
- Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
- Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.
- Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat350 |
% DAILY VALUE |
Total Fat39g60% |
Saturated Fat23g115% |
Trans Fat |
Cholesterol330mg110% |
Sodium800mg33% |
Potassium660mg19% |
Protein24g |
Calories from Fat350 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber3g12% |
Sugars7g |
Vitamin A270% |
Vitamin C50% |
Calcium8% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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