-
1
First, prepare the vegetables: To 2 tablespoons melted butter (over medium low heat), add the chopped medium onion, garlic, carrots, celery and the parsley (you can add any of your favorite herbs at this point, I just use parsley), salt and pepper to taste.
-
2
Cover and continue to cook over medium-low heat until the veggies are just tender, be sure to stir often, you dont want brown veggies!
-
3
Then mix in the frozen peas, just long enough to heat them.
-
4
Remove from heat and set aside.
-
5
While the veggies are cooking, prepare the creamed chicken.
-
6
Cube (or shred) previously cooked chicken (1-1/2 whole chicken breasts work well) into bite size pieces and place to the side of your work space.
-
7
Melt butter in sauce pan or saucier over low heat.
-
8
Pour flour in and whisk.
-
9
Let cook for one minute, remove from heat and add 2 cups chicken broth.
-
10
Whisk quickly until smooth.
-
11
Add milk and whisk over medium heat until simmering.
-
12
Remove from heat and scrape the sides of the saucepan.
-
13
Whisk vigorously to break any chunks and return to medium heat for one more minute.
-
14
Turn off heat and mix in the wine until evenly distributed.
-
15
Add lemon zest and juice, Herb-Ox, dill, nutmeg, salt and pepper to taste.
-
16
Combine the vegetables, cream sauce and chicken.
-
17
Pour into a buttered 9 x 13 casserole dish.
-
18
Roll out puff pastry sheet and cover creamed chicken mixture.
-
19
Brush with egg wash. Bake for 20 minutes in 400F oven, or until pastry is golden brown.
-
20
Let sit for 5 minutes before cutting into it (if you can wait that long!)
