Ingredients:
4 tablespoons unsalted butter1 small sweet onion, chopped5 garlic cloves, chopped4 tablespoons all-purpose flour1 cup chicken broth1 1/2 tablespoons Better than chicken-based broth1 cup milk2 cups heavy cream1/2 teaspoon dried Italian seasoning1/4 teaspoon black pepper4 cups cooked chicken, cut into small cubes2 puff pastries, thawed1 large egg, water Add a little to melt
Directions:
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.Melt the butter in a large skillet over medium heat. Add onions and sauté until translucent, about 8 to 10 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add flour, mix and cook for 1 minute. Gradually add chicken stock and broth, stirring constantly. Add milk, heavy cream, Italian seasoning, and black pepper. Simmer until thickened, about 3 to 5 minutes. Removed from heat.Combine chicken and 1 cup of sauce in a bowl. Set aside.On a floured surface, roll out the puff pastry into a 30 x 30 cm square. Cut into 4 sections. Place 1/2 cup filling on each section. Moisten the edges with water, fold over the filling and press to seal.Place the prepared bag on the baking sheet. Brush with egg yolk.Bake for 30-32 minutes until golden brown.Heat up the remaining sauce. Serve the bag with the sauce.Prep time: 20 minutes |Cook time: 30 minutes |Total time: 50 minutes |Calories: 654kcal |Servings: 8
