Ingredients
- 1 sheet puff pastry, thawed
- 1 egg
- 4 tablespoons butter
- 4 carrots
- 2 large sticks celery
- 1 medium onion
- 1 clove garlic
- 1 teaspoon fresh thyme
- ¼ cup flour
- 1 ¾ cup chicken or vegetable stock
- 2 large chicken breasts
- ⅓ cup heavy cream
- ¼ cup fresh parsley, chopped
- ¼ teaspoon freshly cracked black pepper
- ½ tea spoon sea salt
special equipment
- KitchenAid® 13 Cup Food Processor
- KitchenAid® Stand Mixer
- KitchenAid® Pastry or Flat Beater
- Skillet
Method
- Pre heat over to 180C
- Attach the dicing kit to the 13 cup food processor and dice the carrots, celery, onion and garlic
- In a heavy based pan over medium heat, melt butter. Add diced vegetables, salt and pepper and saute, stirring often until vegetables and soft and lightly browned. Stir in thyme.
- Stir in the flour and cook for 2 minutes then slowly add the broth while continuing to stir and bring to a simmer.
- Season the chicken with salt and pepper and nestle into the pan, cover partially and simmer for 15 minutes.
- Remove the chicken from the pan and place in the stand mixer bowl with the pasty or flat beater attached. Turn the mixer to speed 2 and shred chicken.
- Add peas, cream and parsley into the pan and stir to combine, then add the chicken back into the pan.
- Make an egg wash by mixing the egg and 1 teaspoon of water together.
- Take the sheet of thewed puff pastry and arrange over the skillet, tucking in the edges. Brush with the egg wash and cut a few slots in the centre of the pastry.
- Bake for 30 minutes until the crust is golden brown, let rest for 10 minutes before serving.
