Ingredients
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs (cubed)
1 small onion (chopped)
2 cloves garlic (minced)
1 cup sliced mushrooms
1 teaspoon dried thyme
3 tablespoons butter
1/2 cup flour
1 1/2 cup chicken broth
1 cup heavy cream
2 cans (15 oz.) Libby's Mixed Vegetables (drained)
1 package frozen puff pastry (thawed)
1 egg + 1 tsp water (for egg wash)
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs (cubed)
1 small onion (chopped)
2 cloves garlic (minced)
1 cup sliced mushrooms
1 teaspoon dried thyme
3 tablespoons butter
1/2 cup flour
1 1/2 cup chicken broth
1 cup heavy cream
2 cans (15 oz.) Libby's Mixed Vegetables (drained)
1 package frozen puff pastry (thawed)
1 egg + 1 tsp water (for egg wash)
Instructions
1. Heat 2 tablespoons oil in large skillet over medium. Add chicken thighs, onion and garlic. Sauté until meat starts to brown and is cooked through (to 165 degrees). Remove from pan and set aside.
3. Add remaining 1 tablespoon oil to pan with mushrooms and thyme. Sauté until mushrooms are cooked through, about 3 minutes. Add butter and let melt. Stir in flour; cook for 1 minute. Add broth and cream, stir and bring to a boil. Cook 5 minutes until thickened.
4. Add cooked chicken and mixed vegetables. Warm through. Transfer to a greased 2-1/2-qt. baking dish. Set aside.
5. On a cutting board, roll out one puff pastry sheet. Cut into 9 strips. Add strips diagonally across the dish.
6. Roll and cut the second puff pastry sheet into 9 strips as well. Weave the strips together into a lattice.
7. In small bowl, beat egg and water with a fork. With a pastry brush, brush the top of the lattice with the egg wash until completely covered.
8. Bake in a 400 degree oven for 40-50 minutes. Cover with foil if it starts to brown too quickly. Cool slightly on a wire rack and serve.
1. Heat 2 tablespoons oil in large skillet over medium. Add chicken thighs, onion and garlic. Sauté until meat starts to brown and is cooked through (to 165 degrees). Remove from pan and set aside.
3. Add remaining 1 tablespoon oil to pan with mushrooms and thyme. Sauté until mushrooms are cooked through, about 3 minutes. Add butter and let melt. Stir in flour; cook for 1 minute. Add broth and cream, stir and bring to a boil. Cook 5 minutes until thickened.
4. Add cooked chicken and mixed vegetables. Warm through. Transfer to a greased 2-1/2-qt. baking dish. Set aside.
5. On a cutting board, roll out one puff pastry sheet. Cut into 9 strips. Add strips diagonally across the dish.
6. Roll and cut the second puff pastry sheet into 9 strips as well. Weave the strips together into a lattice.
7. In small bowl, beat egg and water with a fork. With a pastry brush, brush the top of the lattice with the egg wash until completely covered.
8. Bake in a 400 degree oven for 40-50 minutes. Cover with foil if it starts to brown too quickly. Cool slightly on a wire rack and serve.
