Ingredients
Units
Scale
- 2 tbsp of butter
- 1 cup chopped celery
- 2 cups of chopped chicken
- 2 tbsp of flour
- 2.5 cups of half and half
- 1 potato chopped small
- 1.5 cups of spinach leaves (stems removed)
- 1.5 cups of kale (stems removed)
- 1/2 cup of chopped sun dried tomatoes
- 1 cup of frozen corn
- 1/2 a cup of any sharp cheese (optional)
- 2 sheets of puff pastry thawed
- 1 beaten egg
Seasonings:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley
- Salt to taste
- Fresh cracked pepper
Instructions
- In a large pot met the butter over medium high heat
- Stir fry the celery till soft (2-3 minutes)
- Stir in the chicken and add the flour.
- Stir for 2 minutes so the rawness of the flour goes away.
- Add in the liquid and keep stirring.
- Add all the seasonings and the remainder of the vegetables.
- Let the vegetables wilt and the sauce thicken.
- Check and adjust seasoning
- Stir in the cheese and make sure the consistency isn’t too liquidy but don’t dry it out
- Remove from heat
- Take a 13×8 sheet pan and spray it with a cooking spray and pour the sauce in the greased pan
- Cut the puff pastry into squares
- Brush an egg over
- Bake at 400°F for 35 mins or till the pastry is golden brown on top.
- Serve hot or cold with some hot sauce
Notes
- You can use carrots or peas in this instead of kale if you’d like.
- You can use heavy cream instead of half and half
- Half and half is half milk and half heavy cream
- You can also use phyllo dough sheets if you don’t have access to puff pastry. You can crinkle it over and brush egg wash
- Prep Time: 10 mins
- Cook Time: 1 hour