2 tablespoons butter
2 tablespoon olive oil.
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 small head broccoli, chopped
1 cup pearl frozen onions
1 pint mushrooms, cleaned and sliced
Salt and pepper, to taste
1 tablespoon thyme
2 tablespoons parsley
1 8-ounce can chicken broth
1 cup half and half
1 package puff pastry
1 tablespoon butter, softened
2 egg whites, beaten
In a skillet over medium-high heat, sauté chicken until thoroughly cooked through with olive oil, about 7 minutes. This step may also be done by baking chicken in a 350 degree oven for 30 minutes. Remove chicken and drain on paper towels. In same skillet, sauté carrots and celery over medium-low heat for 3 m minutes. Add broccoli and pearl onions. Sauté 1 minute. Add mushroom, salt and pepper, thyme, parsley and sauté 3 minutes. Add broth, half and half. Bring mixture to a boil. Turn off heat and let mixture cool. In a oven-proof casserole dish or individual casserole dishes, spoon mixture. Roll out puff pastry and arrange puff pastry on top of each pie. Brush pastry with butter and beaten egg whites. With a small knife, cut several vents in puff pastry top. In a pre-heated 350 degree oven, cook pies for 30 minutes or until golden brown. Serve.
