CHICKEN STEW WITH PUFF PASTRY SHELLS (serves 6)
3 chicken breasts, cooked and cubed
5 cups chicken broth
2 chicken bouillon cubes
4 carrots, chopped
1 1/2 sticks unsalted butter (12 TBSP)
1 large yellow onion, chopped
3/4 cup flour
1/4 cup half and half or heavy cream
1 cup frozen peas
1/2 cup fresh, flat-leaf parsley, chopped
Salt and pepper to taste
2 packages puff pastry shells (12 all together)
Heat the chicken broth and bouillon cubes in a medium saucepan. Once boiling, add the carrots and cook for 2 minutes. Reduce heat to a simmer.
In a large pan, melt the butter over medium heat. Add the onion and cook until translucent (about 10 minutes). Sprinkle in the flour and stir, cooking for 2 minutes. Add in the hot stock and carrots and stir until thickened (1-2 minutes). Season liberally with salt and pepper, then stir in the chicken, peas and parsley.
Preheat oven to 400°. Bake the puff pastry shells for 5 minutes, then divide 2 on each plate. Fill with your chicken stew mixture.