Chicken Pastry Shells

Ingredients

• 1 litre chicken broth
• ½ cup butter
• ½ cup flour
• 3 medium carrots
• 2 stalks of celery
• ½ Spanish onion
• 1 can of peas
• 2 chicken breasts
• 200ml 35% cream
• 6 Dumas puff pastry shells

Preparation

1. Melt butter over medium heat, then add flour to make roux.
2. Heat roux until golden (about 4 minutes), then set aside.
3. In a medium saucepan, bring chicken broth to simmer, then add cream.
4. Peel and dice vegetables into 1 cm cubes.
5. Cut chicken breast into slightly larger cubes on a separate board.
6. Sauté vegetables in skillet over medium heat for 5 minutes, set aside.
7. Cook chicken over high heat until browned (4-5 minutes), then add vegetables.
8. Add roux to simmering broth, whisk vigorously on high until thick.
9. Lower heat, add vegetables, chicken, and strained peas to sauce.
10. Stuff Dumas puff pastry shells with filling.
11. *Optional*: Reheat puff pastry at 350°C for a few minutes for crispiness.