Chicken Puff Pastry Recipe | The Sportsmans Table

Kim Hardee demonstrates a new take on chicken pot pie. Bob and Kim are at Wicked Tuna Restaurant in Murrells Inlet SC.

Chicken Puff Pastry Recipe

2 cups of garden peas Frozen
Half a stick of butter
One cup of steamed carrots
One cup of blanched diced potatoes
4 cups of shredded chicken
2 tablespoons of tarragon
Two cups of heavy cream
4 tablespoons of flour
Salt and pepper to taste
Puff pastry sheets
2 cups of chicken stock

Saute butter carrots onions and potatoes add flour and tarragon then add chicken stock and heavy whipping cream. Stir until thick and creamy add cooked chicken and frozen peas.

Cut pastry sheets into squares and bake in the oven at 400 for about 10 minutes when pastry sheets are done pull out of the oven make a hole in the pastry square and fill and it’s and fill with mixture.