Tonight’s dinner had two inspirations….the smell of fall in the air and a need to begin cleaning out the fridge / freezer / pantry. This meal is an easy way to use left over veggies and chicken.

Here is how to make the version I had tonight, but switch it up with whatever you have on hand.

2 carrots

2 shallots

1 large red potato

2 handfuls of frozen peas

1 cup skim milk

1 cup chicken stock

2 tablespoons of flour

2 tablespoons of butter

1 teaspoon dijon mustard

2 cooked chicken breasts shredded

1 sheet puff pastry (defrosted)

salt, pepper, olive oil, herbs de provence, parmesan cheese and parsley

For the sauce: Melt the butter in a small sauce pot on medium heat. Mix in the flour. Let bubble and cook for 3-4 minutes, mixing constantly. (This is called a roux, for this recipe it should be a golden color.) Once it has reached that color, whisk in the chicken stock and milk. This mixture will need to come to a rolling boil, whisk frequently. Let cook for about 15 minutes. Once the mixture coats the back of a spoon, mix in the dijon mustard, and salt / pepper to taste.

For the filling: If your veggies and chicken are already cooked all you need to do is cut them into bite size pieces. Mine were not cooked, so I sauteed the shallots, carrots and potatoes in a little bit of olive oil with salt and pepper and herbs de provence. Do not cook them all the way, only cook them about half way (it will cook the rest of the way in the oven)

Mix all of your components for the filling (shredded chicken, shallots, carrots, potatoes, peas, chopped parsley) with the thickened sauce. Poor mixture into a lightly greased casserole dish. Top with puff pastry. Make sure the edges are sealed to the dish. Brush the top with olive oil and top with shredded parmesan cheese. Cut four slits in the top for the heat to escape. Cook at 375 for about 15 minutes or until the top has puffed and is golden brown. (Tip: To eliminate having to clean the oven…put the casserole dish on top of a cookie sheet to catch any overflow)

Scoop and serve in bowls.

Note: You can use a rotisserie chicken from the store or left overs. Other veggie options could include asparagus, green beans, corn, pearl onions – really anything you have on hand will work.

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