Tourte au poulet en pâte feuilletée

Ingrédients

• 1/4 cup unsalted butter ((1/2 stick))
• 1 medium yellow onion (diced)
• 2 medium carrots (peeled and diced)
• 2 celery stalks (diced)
• 6 cloves garlic (minced)
• 1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/4 cup all-purpose flour
• 2 1/2 cups low sodium chicken broth
• 1/2 cup whole milk (or heavy cream)
• 3 cups shredded rotisserie chicken (skin removed)
• 1 1/4 cups frozen peas (do not thaw)
• Salt and pepper to taste
• 1 sheet frozen puff pastry (thawed)
• 1 large egg (beaten + 1 tablespoon water (for egg wash))
• Thyme
• parsley

Préparation

1. 1

   Preheat the oven to 400 degrees.

2. 2

   In a large cast iron skillet, melt butter over medium heat. Add onion, carrot, and celery. Cook until the onion is softened, about 3-4 minutes. Add garlic and thyme and cook for 1 minute more.

3. 3

   Sprinkle flour over the veggies and stir to coat. Cook, stirring, for 1 minute to eliminate raw flour taste.

4. 4

   Slowly pour in chicken broth, stirring constantly to avoid lumps.

5. 5

   Once smooth, add the milk or cream. Bring to a gentle simmer and cook until just starting to thicken, about 3 minutes.

6. 6

   Turn off the heat and stir in shredded rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed.

7. 7

   On a lightly floured surface, gently roll out the puff pastry and cut into 16-24 equal squares. Arrange as you like on top of the chicken mixture, overlapping slightly.

8. 8

   Brush the top with egg wash. Place the skillet on a parchment paper-lined baking sheet to catch any drips. Bake for 25–30 minutes, or until the puff pastry is deep golden brown and crisp.

9. 9

   Let rest for 5–10 minutes before serving. Serve directly from the skillet and enjoy!