Serves 10

Preheat oven to 350°F


2 roasting chickens
3 tablespoons olive oil
10 carrots, chopped into 1 inch pieces
4 cups mushrooms cut into quarters
1 cup "petite" frozen peas
4 cups chicken stock
1 cup white wine
1 cup heavy whipping cream
6 tablespoons butter, divided
4 tablespoons flour
Bunch of Fresh Thyme
Sea Salt & freshly ground pepper
Frozen Puff Pastry - made into individual shells and set aside



1. Rub chickens with 2 tablespoons olive oil, season, and roast until internal temp of 165°F; cool

2. Remove chicken from bones, cut into bite size pieces, set aside.

3. Using chicken juices and bones, add water to cover and make stock

4. In a sauté pan, lightly caramelize carrots in 1 tablespoon olive oil

5. In a separate hot pan, cook flour and 4 tablespoons butter (roux), cook until blended and hazelnut color

6. Add half of stock and mushrooms to roux, cook gently for 10 minutes, add ½ cup wine and reduce for additional 10 minutes

7. Add carrots, salt and pepper, and 2 tablespoons chopped thyme

8. Add cream, additional wine, and balance of stock reduce, cook until thick an sauce will coat the back of a spoon, taste and adjust seasoning

9. Add chicken and frozen peas at end of cooking, and finish with 2 tablespoons butter


For Service:

1. Warm pastry shells

2. Fill shell just before serving, and replace pastry lid