Preparation Time: 20 minutes

Cook Time: 35-45 minutes

Cut: Boneless chicken


2 Tbsp (30 ml) canola oil
1 onion, finely chopped
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 medium potato, peeled and diced
1/2 cup (125 ml) dry white wine or chicken stock
1 ½ (375 ml) cups chicken stock
4 boneless skinless chicken breasts, cut into ½ inch pieces
½ tsp (2.5 ml) EACH dried thyme and rosemary
salt and pepper to taste
1/2 cup (125 ml) whipping cream
2 Tbsp (30 ml) cornstarch
1/2 cup (125 ml) frozen peas
1 package (450 g) puff pastry, refrigerate until needed
1 egg, lightly beaten


Preheat oven to 425 F.

Heat oil in a large pot over medium heat. Add onion, carrot, celery and potato. Cook until soft, about 7 minutes. Add wine or 1/2 cup chicken stock; boil until reduced by half (about 2 minutes). Add remaining stock; bring to a boil. Add chicken, thyme, rosemary, salt and pepper; stir cook for 5 minutes. Stir in cream.

Mix cornstarch with 2 Tbsp water.  Stir into the pot: return to boiling and stir cook until thickened (about 5 minutes). Stir in peas. Remove from heat. Divide mixture into four small oven-proof dishes that each hold about 1 cup.

Remove puff pastry from fridge and cut into four squares. Place 1 square on top of each each dish; brush with beaten egg and cut a hole in the top to vent.

Bake on baking sheet until pastry is golden, about 12-15 minutes.

Tip for family size variation: Prepare filling. Roll out puff pastry on a floured surface. Place a 2 L oven-proof dish over pastry and cut pastry to overlap dish by ½ inch. Chill pastry in fridge until ready to use.  Pour filling into casserole and top with pastry; brush with beaten egg. Bake on a baking sheet until pastry is golden, about 20 minutes.