DISHORA / RECIPES
Flaky pastry in
every serving
Creamy chicken and vegetables meet two golden pastry rectangles per portion.
Next: ingredients.
DISHORA / RECIPES
Ingredients • serves 6
3 tbsp (42 g) unsalted butter
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
⅓ cup (40 g) all-purpose flour
2 cups (480 ml) lower-sodium chicken broth
1 cup (240 ml) whole milk
1 tsp fresh thyme leaves
½ tsp fine salt • ¼ tsp black pepper
3 cups (450 g) cooked skinless chicken breast, shredded; bones removed
1 cup (140 g) frozen peas
2 puff pastry sheets (17.3 oz / 490 g), refrigerator-thawed
1 large egg, beaten
1 tbsp water, for egg wash
DISHORA / RECIPES
Choose a pan with a real rim
18 × 13-inch metal sheet pan with a rim at least 1 inch high
Large saucepan
Whisk and wooden spoon
Pastry brush and knife
Instant-read food thermometer
DISHORA / RECIPES
First, heat the oven
Heat the oven to 400°F (200°C), with a rack in the middle. Use a flat, sturdy rimmed sheet pan at least 1 inch deep, not a rimless tray. Keep the thawed pastry refrigerated while you make the filling.
Visit the recipe for all instructions.