YIELD Makes 6 servings
INGREDIENTS
2 whole chicken breasts, split (about 2 pounds) 1 medium onion, sliced 4 carrots, coarsely chopped, divided 4 stalks celery with leaves, cut into 1-inch pieces, divided 1 frozen puff pastry sheet, thawed 2 tablespoons butter or margarine 1 medium onion, chopped 1/2 pound fresh mushrooms, sliced 1/2 cup all-purpose flour 1 teaspoon dried basil 1 teaspoon salt 1/4 to 1/2 teaspoon white pepper 1 cup milk 1 cup frozen peas, thawedPREPARATION:
- To make chicken stock, place chicken, sliced onion, 1/3 of carrots and 1/3 of celery in Dutch oven. Add enough cold water to cover. Cover and bring to a boil over medium heat. Reduce heat to low. Simmer 5 to 7 minutes or until chicken is no longer pink in center.
- Remove chicken; cool. Strain stock through large sieve lined with several layers of dampened cheesecloth; discard vegetables. Refrigerate stock; skim off any fat that forms on top. Measure 2 cups stock.
- When chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces.
- Place remaining carrots, celery and enough water to cover in medium saucepan. Cover; bring to a boil. Reduce heat to medium-low; simmer 8 minutes or until vegetables are crisp-tender. Set aside.
- Preheat oven to 400°F. Roll puff pastry out on lightly floured surface to 12X8-inch rectangle. Place on ungreased baking sheet; bake 15 minutes. Set aside.
- Melt butter in large saucepan over medium-high heat. Add chopped onion and mushrooms; cook and stir 5 minutes or until tender. Stir flour, basil, salt and pepper. Slowly pour in reserved chicken stock and milk. Cook until mixture begins to boil. Cook 1 minute longer, stirring constantly.
- Stir in reserved chicken, peas, carrots and celery. Cook until heated through. Pour mixture into 12X8-inch baking dish; top with hot puff pastry. Bake 5 minutes until puff pastry is brown. Garnish as desired.