Prep

• Take your puff pastry out of the freezer to thaw for at least an hour

• Chop the following into small chunks:

  • White onion​

  • Leeks

  • Mushrooms

  • Celery

• Mince as many garlic cloves as your heart desires​

• Pat your chicken breasts dry with a paper towel​

• Chop your chicken into bite size pieces

• Preheat the oven to 425 degrees​

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Saute

• Add olive oil to an oven safe pan on medium-high heat

• Once the oil is heated through, add your chicken

• Season with:

  • A pinch of salt 

  • A generous dash of black pepper

• Once browned, add your onions, celery, leeks, and garlic​

• Stir constantly with a wooden spoon until the vegetables start to soften

  • Do not let them completely soften because they will cook more in the oven​

• Add your mushrooms and fresh rosemary to the pan, then stir to incorporate​

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Create Your Roux

• Heat a small pot on medium-low

• Add your butter and let this gently melt

• Once melted, slowly add your cup of flour bit by bit, stirring constantly with a wooden spoon

• Once your flour and butter have created a slurry, add your cold milk and chicken stock

• Turn the heat up to medium and stir constantly until the mixture thickens into a gravy 

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Bake

• Pour your gravy over your chicken and vegetable mixture and stir

• Unroll your puff pastry and drape the pastry over the oven-safe pan, covering the surface

• Take a sprig of rosemary and poke it into the center of the dish creating a ventilation hole in the puff pastry

• Brush the top of the pastry dough with either egg wash or milk

• Slide pan into the oven and bake for 2-25 minutes