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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | butter | 1 1/2 | cup, chopped | onion | 1 1/2 | cup, chopped | Carrots, raw | 2 | cloves | garlic minced | 1 | cup, chopped | green onions | 1 | cup, chopped | pearl onions | 2 | breasts, bone and skin removed | breast | 1/4 | cup | flour unbleached | 2 | cups | chicken broth (10.5 ounce can) | 1 | cup | Milk 2% | 1 | package (3 oz) | neufchatel cheese | 1 | cup | corn, frozen organic | 1 1/2 | cup | Peas, frozen | 2 | large | egg whites beaten | 6 | shells | Puff pastry, frozen, ready-to-bake, thawed | 1 | pepper | jalapeno pepper chopped finely | 1 | tablespoon | olive oil |
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Steps
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Sequence
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Step
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| | 1 | Heat butter | | 2 | When melted, add onion, carrots, garlic, cook until onion is translucent and the carrots begin to soften, about 5 minutes. | | 3 | Add green onions, pearl onions, corn, and jalapeno, stirring occassionaly, for another 5 minutes. | | 4 | Stir in the chicken and flour, using a wooden spoon to coat the vegetables and meat with the flour. | | 5 | Slowly pour in the chicken broth, using a whisk to beat it in to avoid clumping with the flour. Having the broth warm helps. | | 6 | Once the broth is incorporated, add the milk and cheese, simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Siir in the peas. Season with salf and pepper. | | 7 | Preheat the oven to 375 F. Cut the pastry into 6ths, Roll out each piece on a floured surface to make a 6" round. |
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