Directions
- 1In a pan, add butter, onion, chicken stock, shredded chicken, milk, frozen vegetables, rosemary, salt, black pepper, and cornstarch slurry.
- 2Add garlic, fat free half & half and paprika.
- 3Simmer on medium low until the filling thickens.
- 4Remove rosemary.
- 5Bake puff pastry and cut into six even slices.
- 6In a bowl, add the chicken mixture and top with a puff pastry slice.
Ingredients
- 30 g butter
- 1 onion
- 300 mL chicken stock
- 450 g shredded chicken
- 120 mL low fat milk
- 120 g frozen vegetables
- 2 rosemary
- 2 g salt
- 1 g black pepper
- 20 g cornstarch slurry
- 5 garlic
- 40 mL fat free half & half
- 1 pinch paprika
- 1 puff pastry
Equipment
panspoonknifeoven
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