Ingredients
-
8 tablespoons butter
-
1/2 cup flour
-
2 (14 ounce) cans chicken broth
-
1 cup half-and-half cream
-
1/2 teaspoon italian seasoning
-
1/2 cup white onion, diced
-
2 celery ribs, diced
-
2 cups white potatoes, diced
-
salt, to taste
-
pepper, to taste
-
1 teaspoon water
-
1 egg, lightly beaten
-
1 garlic clove, diced
-
1/2 cup carrot, diced
-
1 whole chicken, cooked in boiling salted water and deboned
-
puff pastry sheet, to top casserole dish
Instructions
- In a large saucepan over medium heat, melt the butter.
- Add the flour and cook, stirring constantly for 1-2 minutes.
- Pour in the chicken broth slowly, stirring until smooth and simmering.
- Pour in the half and half slowly, stirring until smooth and simmering.
- Add the Italian seasoning, garlic, onions, celery, and carrots, and simmer for about 5 minutes.
- Add the potatoes, chicken, salt and pepper and simmer another 5-10 minutes until the potatoes are tender.
- Pour into a greased medium size casserole dish.
- Cover the dish with the puff pastry, lightly sealing the edges, and brush the top with a mixture of the egg and teaspoon of water.
- Bake in preheated oven at 400 degrees about 20 minutes, until the pastry is golden and puffy.
- Let sit for 5-10 minutes before serving.