📝 Instructions
= Recipe
1. Preheat the oven to 400°F. In a 3.5-quart shallow dutch oven, sauté 4 slices bacon, diced, over medium-low heat until most of the fat has rendered and the bacon has browned.
2. Add 4 tbsp butter and stir until melted. Add 1.5 cups carrots, sliced, and 1.5 cups celery, sliced. Increase to medium heat and sauté for 2-3 minutes. Add 1 large yellow onion, diced, and sauté for 15 minutes or until translucent. Add 1 shallot, diced finely, and 8-10 cloves garlic, minced, and sauté for 2-3 minutes until fragrant.
3. Add 1 tsp kosher salt, 0.5 tsp pepper, 0.25 tsp turmeric (optional), 1 tbsp fresh thyme, 1 tbsp fresh rosemary, and 1 tbsp fresh sage, all chopped. Sauté for 2 minutes. Deglaze the pan with 0.5 cup chicken stock, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated.
4. Add 0.5 cup flour and cook for 2-3 minutes until it turns into a paste. Reduce heat to low. While stirring continuously, pour in 2.25 cups chicken stock slowly until completely combined. While stirring continuously, pour in 1 cup milk slowly until completely combined. Stir in 1.5 cups frozen peas. Turn the heat off. Fold in 3-3.5 cups shredded chicken breast.
5. Smooth the mixture into an even layer. Arrange 14 oz frozen puff pastry, thawed and cut into 2.5-3 inch squares, so they are overlapping and cover all of the filling. Whisk together 1 large egg and 1 tbsp water and brush each square so they are all coated. Bake for 20-25 minutes or until the pastry has puffed up and browned.
