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1
Preparation for this dish can take as long or as short as youd like, depending on how much you let each step simmer.
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Really, no rushing once the stock and cream is in.
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It could simmer for a while if youd like to do dishes, prepare a dessert, or read a book.
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Just stir every now and then to make sure its not sticking to the bottom.
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5
Preheat oven to 350 degrees .
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Drizzle 2 tablespoons olive oil on a baking sheet and place chicken on the pan.
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Gently salt the tops of the chicken breast and flip, which should coat the chicken in oil.
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Salt the reverse side, and flip right side up again.
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Bake for 30 minutes.
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Once cooked through, remove from oven and let rest until cool enough to touch.
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On a cutting board, shred the chicken by holding one side of the breast with a knife, and scraping the rest of the chicken with a fork.
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12
Chicken pieces should be uneven.
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13
Take puff pastry sheets out of the box and set aside to thaw (do not unroll yet).
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14
Place the 1/2 cup of olive oil in a cast iron Dutch oven on the stove over medium heat.
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15
Once hot, add onion, garlic, shallot, carrots, and celery to the oil, and cook until onions are translucent.
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While cooking vegetables, heat the chicken stock in a small saucepan over low heat.
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Add the bouillon cubes to the stock and dissolve completely.
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Once onions are cooked down, add the chicken stock to the Dutch oven and simmer over low for at least 10 minutes.
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Add the butter and cream, and stir until combined.
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While stirring, add the flour slowly until desired consistency is reached.
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Add herbs and season to taste with salt and pepper.
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Finally, add the cooked chicken, coating the chicken with the vegetables and sauce.
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Turn the heat to very low and prepare the lattice crust.
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24
While dough is mostly thawed but still cold, prepare the lattice crust.
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Coat a baking sheet with non-stick spray.
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26
Unfold the puff pastry dough one sheet at a time, and cut it evenly into 1 strips.
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(If your dough has created a trifold, just cut each trifold in half lengthwise).
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Lay each of the strips side by side.
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Cut the other sheet just like the first.
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Weave the strips from the second sheet through the first ones horizontally, creating a lattice design.
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Whisk egg in a small bowl to create the egg wash. Gently brush the lattice with the egg wash.
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This will create a golden brown finish once baked.
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Place in the 350 degrees oven for 30 minutes until dough has risen and top is golden brown.
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34
Remove lattice from the oven.
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Using two spatulas, place lattice atop the filling in the Dutch oven.
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Place the entire dish in the oven until all parts are warm, at least 10 minutes.
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Serve hot.
