How to make it

  • Equipment
  • 6 ramekins or soufflé dishes 8 or 10 oz
  • Using a ramekin as a template, trace 6 circles on the puff pastry sheets,
  • Adding an inch for overhanf on all sides
  • Place on tray, cover with plastic wrap and refrigerate until ready to use
  • Melt 4 T of the butter in a large skillet on medium-high heat
  • Add onions, carrots and celery : cook and stir 5 minutes
  • Add zucchini and peas; cook and stir 3 minutes or until tender
  • Add wine to the skillet and bring to a boil
  • Stir in chicken
  • Season with ½ tsp salt and ¼ tsp of the pepper, set aside
  • Bring stock, thyme & rosemary to boil
  • Reduce heat to low, cover and simmer until ready to use
  • Melt remaining 4 T butter in a medium saucepan on medium heat
  • Sprinkle with flour; stir and whisk mixture until well blended
  • Reduce heat to medium low; cook and stir 2 minutes or until mixture turns golden
  • Immediately add 1 C of the stock, whisking until smooth
  • Whisk in remaining stock and heavy cream until smooth
  • Stirring constantly, bring to a boil on medium-high heat and boil 1 minute or until thick
  • Season with remaining salt and pepper
  • Pour over chicken in skillet, toss gently until well coated
  • Fill each ramekin about ¾ full with mixture
  • Place pastry circle on top of each ramekin and press firmly all around the side of the ramekin
  • Place ramekins on baking sheet and baked in a pre-heated 400 oven for 20 to 25 minutes or until pastry is puffed and golden

Reviews & Comments 2

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    " It was excellent "
    linztimm ate it and said...
    Turned out great!
    Was this review helpful? Yes Flag
    " It was excellent "
    m2googee ate it and said...
    Pat, I will be over for lunch! :-) Great post.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    luv potpies this sounds delicous thanks high5
    Was this review helpful? Yes Flag

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