Ingredients
| 1 | sheet frozen puff pastry |
| 2 | tablespoons butter |
| 1 | roasted chicken, deboned or 2 (10-ounce) cans Hormel® chunk breast of chicken, drained |
| ¼ | cup chopped sweet red pepper |
| 2 | medium shallots, thinly sliced |
| 3 | tablespoons
|
| 2 | teaspoons salt |
| 1 | teaspoon
|
| 1 | teaspoon black pepper |
| 2 | cups milk |
| 1 | cup heavy cream |
| ⅓ | cup dry white wine |
| 1½ | cups peas, blanched |
| 1½ | cups
|
| 2 | potatoes, peeled, diced and boiled |
| 1 | egg plus 1 tablespoon milk (for egg wash) |
Directions
Heat oven to 425°F. Thaw puff pastry according to package directions.
Meanwhile, in large skillet, melt butter over medium-high heat. Add chicken, sweet pepper and shallots. Cook 5 minutes, stirring frequently.
Stir in flour, salt, tarragon and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly.
Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1½-quart casserole. Place pastry over the hot chicken mixture in a casserole dish.
Brush puff pastry with egg wash then cut slits in pastry to allow steam to escape. Bake 30 to 45 minutes.