Recipe Index

Ingredients

• 1 sheet puff pastry (10 x 10 inches), thawed
• Oil spray
• 2 Tbsp. butter
• 13 oz. chicken thigh fillets (or tenderloin or breast), cut into small bite-size pieces
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 bacon rashers, diced
• ¼ cup marsala (or dry sherry, port or white wine)
• 2 Tbsp. plain flour
• 2 cups frozen mixed peas, corn and carrots, thawed
• 2 cups small broccoli florets
• 2 cups milk (full cream or low fat)
• ½ cup grated cheese (any cheese that melts)
• ¼ tsp. salt, plus more to taste
• Black pepper, according to taste

Method

1. Heat the oven to 390°F and lightly spray a baking tray with oil.
2. Cut the puff pastry into 4 pieces, lay them on the tray, and bake for 15 minutes until puffed and deeply golden, then set them aside.
3. Melt the butter in a large pan over high heat and soften the onion and garlic for 1 minute.
4. Add the bacon and chicken pieces and cook for 2 to 3 minutes, until the chicken is lightly browned outside but still underdone in the middle.
5. Pour in the marsala and let it bubble for 30 seconds so the alcohol cooks off and most of the wine evaporates.
6. Stir the broccoli florets and the thawed peas, corn and carrots through the chicken.
7. Sprinkle the flour over the pan, pour in the milk, and stir until the flour dissolves into the milk without lumps.
8. Bring the filling to a simmer, stir in the grated cheese with the salt and some black pepper, and cook, stirring, for 30 seconds to 1 minute until the sauce thickens.
9. Spoon the creamy chicken filling into four plates or shallow bowls and crown each with a piece of the baked puff pastry.

Prep: 5 min · Cook: 10 min · Total: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data