Chicken Pastry Shells

INGREDIENTS

1 litre chicken broth

½ cup butter

½ cup flour

3 medium carrots

2 stalks of celery

½ Spanish onion

1 can of peas

2 chicken breasts

200ml 35% cream

6 Dumas puff pastry shells

To make the roux to thicken the sauce, melt the butter on medium heat and once melted, add flour.
Heat the flour and butter mixture until the mixture turns to a golden colour (about 4 minutes) and set aside.
In a medium saucepan, bring the chicken broth to a simmer and then add the cream.
Peel and dice vegetables into 1 cm cubes.
On a different cutting board, cut the chicken breast into medium-sized cubes, slightly larger than the vegetables.
Sauté the vegetables in a skillet over medium heat for about 5 minutes and set aside in a bowl.

Cook the chicken in a pan over high heat until they brown. Once they are cooked, for about 4-5 minutes, add the vegetables.
In the simmering broth, add the roux and whisk vigorously on high until the sauce is very thick.
Turn heat to low and add the vegetables, chicken and peas that were strained, to the sauce.
Stuff the Dumas puff pastry shells with filling.

*Optional* Reheat the puff pastry in the oven at 350°C for a few minutes for crispy and flaky pastry.

To make the roux to thicken the sauce, melt the butter on medium heat and once melted, add flour.
Heat the flour and butter mixture until the mixture turns to a golden colour (about 4 minutes) and set aside.
In a medium saucepan, bring the chicken broth to a simmer and then add the cream.
Peel and dice vegetables into 1 cm cubes.
On a different cutting board, cut the chicken breast into medium-sized cubes, slightly larger than the vegetables.
Sauté the vegetables in a skillet over medium heat for about 5 minutes and set aside in a bowl.

Cook the chicken in a pan over high heat until they brown. Once they are cooked, for about 4-5 minutes, add the vegetables.
In the simmering broth, add the roux and whisk vigorously on high until the sauce is very thick.
Turn heat to low and add the vegetables, chicken and peas that were strained, to the sauce.
Stuff the Dumas puff pastry shells with filling.

*Optional* Reheat the puff pastry in the oven at 350°C for a few minutes for crispy and flaky pastry.