|
Ingredients
|
|---|
|
Amount
|
Measure
|
Ingredient
| | ||
| Usda default (100 gm - 4 oz) | Soup, CAMPBELL, HEALTHY REQUEST Chicken Broth, can | | medium (2-1/4" to 3-1/4" dia.) | potatoes cubed, 1/2 inch | | cup, strips or slices | Carrots, sliced 1/2 inch thick | | medium (4-1/8" long) | pearl onions | | teaspoon | rosemary, dried | | teaspoon | tabasco | | small | Peppers, sweet, red, raw, seeded and diced | | cup, whole | sugar snap peas, trimmed and halved lengthwise | | tablespoons | olive oil, extra virgin | | cup | all-purpose flour | | breast, bone and skin removed | cups chicken breast, cut into strips 1 x3 inches & | | pieces (1/8 of 9" crust) | frozen puff pastry, defrosted | | large | eggs, beaten with 1 tsp water |
| | | | | | |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 1. In a medium sized heavy sauce pan, bring the broth to a boil over high heat. Add potato, carrots, onions, rosemary, and Tabasco%uF0D4. Reduce heat to medium, cover, simmer for 8 to 10 minutes or until vegetables are tender. Add pepper and peas. Boil for 30 seconds, just until peas turn bright green. Drain vegetables in a colander set over a bowl to catch the chicken broth. Set aside. | | 2 | 2. Heat the oil in a saucepan over low heat. Stir in the flour and cook 3 %u2013 4 minutes, stirring constantly. Pour in 1 cup of the reserved chicken broth and whisk until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, until thickened and bubbly, stirring frequently. | | 3 | 3. Preheat oven to 475%uF0B0F. Put the chicken strips in the bottom of 2 lightly buttered souffle dishes. Top the chicken with the vegetables. Spoon the sauce equally into the souffle dishes. On a floured surface, cut the pastry in half. Brush the outside of the souffle rims with some of the egg mixture. Place a pastry over each dish and press firmly around edges to seal. Trim dough to make a neat edge. Brush tops with egg mixture. Put souffle dishes on a baking sheet and bakes for 10 % |
|
