Description
A comforting dish combining tender chicken with rich flavors, topped with flaky puff pastry.
Ingredients
Scale
- 4 oz pancetta (diced)
- 1 cup leeks (sliced)
- 1 cup butternut squash (diced)
- 1 cup celeriac (chopped)
- 2 sprigs thyme (leaves only)
- 1/4 cup dry sherry
- 1/2 cup chicken stock
- 1/2 cup crème fraîche
- 2 cups cooked chicken (shredded)
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
Instructions
- Crisp the pancetta in a hot skillet.
- Add leeks, butternut squash, and celeriac; sauté for about 5 minutes.
- Stir in thyme and deglaze with sherry, reducing it briefly.
- Mix in chicken stock and crème fraîche, then let simmer until thickened.
- Fold in shredded chicken and season with salt and pepper.
- Divide the mixture into ramekins.
- Roll out puff pastry and place it over the ramekins, pressing edges to seal.
- Score the top and brush with beaten egg.
- Bake at 375°F for 25–30 minutes until golden brown.
Notes
Chop vegetables evenly for uniform cooking. Use homemade chicken stock for extra flavor. Pre-bake puff pastry to avoid sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg