- 4 COOKED chicken breast halves (drizzle with olive oil, season with salt and pepper and roast)
- 4 COOKED chicken thighs (drizzle with olive oil, season with salt and pepper and roast)
- 1 cup baby carrots
- 1 cup frozen green peas
- 1 cup fresh or frozen pearl onions, or 1 cup sweet onion, chopped largely
- 4 tablespoons plus 1 teaspoon unsalted butter
- 2 1/2 cups mushrooms, chopped or sliced
- 4 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 teaspoon hot sauce, such as Tabasco
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon thyme
- salt and pepper, to taste
- 2 sheets frozen puff pastry
- 1 large egg, beaten
Bring a medium pot of salted water to a boil. Add baby carrots to boiling water and cook until tender, about 5 minutes. Remove carrots from boiling water with a slotted spoon, drain and cool in a very large bowl (keep the water — you will use this water to blanch all of the vegetables, and in the sauce). Place peas in boiling water and cook about 30 seconds; drain and add to bowl with carrots. Add onions to boiling water and cook about 1 minute, remove, drain; add to bowl with carrots and peas. Reserve 1/2 cup of the cooking water.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool and add to bowl of blanched vegetables.
Cut chicken into bite-size pieces and place in a large bowl along with baby carrots, peas, onions, and mushrooms; set aside.
Pre-heat oven to 425F.
In a medium skillet or saucepan, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; add thyme, season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
Place chicken mixture into a buttered casserole dish and cover with a sheet of puff pastry; cut slits into the pastry and brush with beaten egg (a 9″ x 13″ glass dish works well). This can also be turned into individual baking dishes, each topped with its own piece of puff pastry. It’s a good idea to put the dish(es) onto a cookie sheet lined with foil to catch drips.
Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.