This is one of my favorite winter time meals. It works well to freeze ahead. I found that freezing the base before adding the crust stops a lot of the sogginess (I done use a bottom crust most times). This recipe is easy to adapt to whatever flavors your family likes.
- 4 cups frozen vegetable mix, peas, carrots
- 1 tbsp canola oil
- 3 tbsp butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 1/2 cups low sodium chicken broth
- 1/2 cup milk
- 3 tbsp flour
- 1 tsp poultry seasoning
- 1 tsp sage
- 2 tbsp dried parsley
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 2 cups chopped chicken
- 1 package puff pastry
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and saute the chicken. Add the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, sage, poultry seasoning, salt and pepper. Toss the browned vegetables. Pour into a shallow baking pan. Freeze base.
Remove from freezer and add a sheet of puff pastry. Refreeze until ready to eat.
When ready to eat, heat oven to 400 degrees and bake for 25-30 minutes until golden and bubbly.