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- Dickens Inn, Philadelphia, PA
- 5 lbs (2.3 kg) chicken breast, cubed
- 1 medium onion, small diced
- 1 large carrot, small diced
- 1 stalk celery, diced
- 12 oz (336 grm) white mushrooms, sliced
- 1/2 tsp (2 ml) dry thyme
- 2/3 cup (150 ml) chicken stock
- 12 oz (336 grm) cooked bacon, small diced
- 1-1/3 cups (325 ml) cream
- 2 oz (56 grm) flour
- 2 oz (56 grm) butter
- salt and pepper
- puff pastry sheet
- egg whites
- Saute the vegetables until soft.
- Add mushrooms and chicken breast and saute for a bit.
- Add liquids, dry herbs, and bacon.
- Make a roux with the flour and butter, and add to thicken.
- Simmer until the chicken is done and the sauce is thick.
- Season to taste.
- Fill a baking dishes, and cover each with a puff pastry sheet.
- Brush the pastry tops with egg white.
- Bake until pastry is browned at 350 degrees (175 C.).
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