Ingredients:

  • 2/3 lb boneless skinless chicken breast, cooked and shredded
  • 1 sheet (about 7 oz) store-bought puff pastry, thawed
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 2/3 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 2/3 cup mixed vegetables (carrots, celery, and peas), frozen or fresh
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten (for egg wash)

Instructions:

  1. Cook the chicken breast until internal temperature reaches 165°F (74°C). Shred or dice the cooked chicken and set aside.
  2. In a large saucepan or skillet, melt the butter over medium heat. Sauté the mixed vegetables (carrots, celery) for about 5 minutes until slightly softened. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux and cook out the raw flour taste.
  3. Slowly whisk in the chicken broth until the mixture is smooth and lump-free. Bring to a simmer. Stir in the heavy cream, dried thyme, dried rosemary, kosher salt, and black pepper. Continue simmering for 5 minutes until the sauce has thickened to a velvety consistency.
  4. Stir the cooked chicken and frozen peas (if using) into the cream sauce. Remove the mixture from the heat and allow it to cool for at least 25 minutes. This cooling process is critical for preventing the puff pastry from tearing.
  5. Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheet slightly. Use a heart-shaped cookie cutter (approximately 4 inches wide) to cut 12 hearts (6 bases and 6 tops).
  6. Spoon about 1/4 cup of the cooled chicken mixture onto 6 of the pastry hearts, leaving a half-inch border clear. Brush the edges with the beaten egg wash. Place the remaining 6 pastry hearts on top. Crimp the edges tightly with a fork to ensure a secure seal. Cut 2-3 small slits in the top of each pie to allow steam to escape during baking.
  7. Brush the tops of the assembled pies thoroughly with the remaining egg wash. Place on a baking sheet lined with parchment paper. Bake for 1 hour, or until the pastry is deep golden brown, fully puffed, and crisp.