Recipe created and posted by Chef Crusco Catering in Austin, Texas
Ingredients
- 3 tbsps. Unsalted butter
- 3 tbsp. EVOO
- 2 stocks Leeks – cleaned and sliced thin
- 2 Carrots – peeled and diced into 1/4 inch cubes
- 2 Celery stalks – peeled and diced into 1/4 inch cubes
- 3 cloves Garlic – minced
- 4-5 heaping tbsps. All-purpose Flour
- 1.5-2 cups Vegetable Broth
- 1 cup frozen spinach – roughly chopped
- 1 tbsp. fresh Tarragon – minced
- 1 tbsp. fresh Chives – minced
- 1/4 cup Heavy cream
- 2 cups Rotisserie Chicken – skin removed and shredded
- 1/2-1 cup frozen Peas
- Sea Salt and fresh cracked Pepper – to taste
- 1 sheet frozen Puff Pastry – thawed
- 2 large Eggs + 2tbsps. water – beaten for egg wash
Directions
- Preheat the oven to 400 degrees. In a saute pan, melt butter and EVOO on med-high heat. Add leeks, carrot, and celery. Cook until the vegetables are softened (maybe 4-5 minutes). Add garlic and and cook for 1-2 minutes more. Season well with salt/pepper.
- Sprinkle flour over the veggies and stir to coat. Reduce heat to medium and stir around for 1-2 minutes. You dont want to see any white raw flour so as to eliminate that raw flour taste.
- Slowly pour in vegetable broth and stir around to avoid any flour lumps. Once smooth, add in the spinach and both herbs. Taste and adjust the seasoning as needed.
- Then, add the cream annd increase the heat to bring to a gentle simmer. Cook until just starting to thicken (maybe 3-4 minutes). Turn off the heat and stir in shredded chicken and frozen peas. Taste and season with salt/pepper. Set aside to cool down.
- On a lightly floured surface, gently roll out the puff pastry and cut into whatever size/dimension you need (we will be using a 9 x 13 inch baking dish).
- Place the filling into the buttered baking dish. Arrange the puff pastry on top of the chicken mixture, overlapping along the edges to create a border. Brush the top with egg wash. Cut a few holes on top (so the heat can escape while cooking) and sprinkle some sea salt on top.
- Place the baking dish on a sheet pan and bake for 30-40 minutes (or until the puff pastry is golden brown and crisp). Once cooked, remove from the oven and let it rest for a good 20-30 minutes before serving. You can serve squares for each portion directly from the baking dish. Enjoy!
