2 medium sized baking potatoes
1 sheet puff pastry
1 egg, beaten, for egg wash
¼ c. butter
2 T. shallots or onions, diced
1 clove garlic, chopped
1 heaping cup celery, chopped (medium chop)
1 heaping cup baby carrots, chopped (medium chop)
½ c. flour
1 t. sugar
1 t. salt
1 t. dried basil
2t. dried thyme
2 cans chicken broth (Swanson)
1 chicken bouillon cube, or 1 t. chicken base
1/4 c. cream
2/3 c. frozen peas
2-3 c. diced cooked chicken or turkey
Scrub potato, poke holes, and microwave for 4 minutes
Cut baked potato in half and place in refrigerator to cool and re-gel
Preheat oven to 425 degrees
Take out 1 sheet of frozen puff pastry, remove paper, and let thaw 10 minutes
Line a baking sheet with parchment paper
Spray 2 qt. casserole dish (square-ish shape)
Unfold puff pastry (still mostly frozen) and let break into thirds at creases
Slice each section lengthwise into 3 strips, yielding 9 strips total
Place the casserole dish on the parchment and trace around the edges
Place strips on prepared baking sheet and arrange in basket-weave design to fit casserole dish
Brush well with egg wash
NOTE: If puff pastry gets the slightest bit soft while you are working, refrigerate basket weave for 15 minutes before baking
Bake puff pastry for 10-15 minutes, until golden brown and pastry has puffed up
Remove pastry from oven, lift pastry off baking sheet and place on rack to cool
Lower oven to 400 degrees
Meanwhile, in large saucepan, melt butter over medium high heat and sauté shallots, celery and carrots
Add garlic and sauté 30 seconds
Wisk in flour, sugar, salt, basil, and thyme
Wisk in broth and cream, then bring to a boil, whisking frequently
Reduce heat and simmer 15-25 minutes, until desired consistency reached
Peel cooled potato and chop into bite sized pieces, but not too small
Add potato and peas
Fold in chicken chicken so as not to break it up, and heat through
Pour chicken mixture into prepared casserole dish
Top with cooked puff pastry grid
Bake 10-20 minutes, until pastry is deep golden brown (do not underbake)
Let cool 15 minutes before serving.
