Source:

Dickens Inn, Philadelphia, PA

Serves/Makes:10

Ingredients

• 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

Preparation

• 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.).

Comments