Active Time
45 Mins
Total Time
45 Mins
Yield
Serves 4
Photo: Greg DuPree; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer

How to Make It

1    

Preheat oven to 400°F. Place chicken, stock, and 1⁄2 teaspoon of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-low; cover and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand about 20 minutes. Remove chicken from stock, reserving 2 1⁄2 cups of the stock. Coarsely shred chicken.

2    

Meanwhile, place puff pastry sheet on a baking sheet lined with parchment paper. Cut pastry sheet into 4 squares; separate squares. Brush squares lightly with egg; top each square with 3 parsley leaves, pressing gently to adhere. Sprinkle with pepper. Bake on oven rack in bottom third of preheated oven until dough is puffed and golden brown, 12 to 14 minutes.

3    

Cook peas according to package directions; keep warm.

4    

Cook bacon in a large skillet over medium-high until crisp, about 6 minutes. Remove bacon to a paper towel-lined plate, reserving drippings in skillet; crumble bacon. Add butter to hot drippings in skillet, and cook over medium until butter melts, about 1 minute. Add onion and celery; cook, stirring often, until onion is tender and celery is tender-crisp, about 8 minutes. Add flour, and cook, stirring constantly, about 1 minute. Stir in cream and reserved 2 1⁄2 cups stock; bring to a simmer, stirring often. Stir in peas, cheese, chicken, bacon, and remaining 1⁄2 teaspoon salt; reduce heat to medium-low, and cook until mixture is thickened andthoroughly heated, about 10 minutes.

5    

Divide mixture among 4 shallow bowls, and top each with a puff pastry square. Serve immediately.

Chef's Notes

Look for steam-in-bag fresh English peas rather than frozen; they add a lovely sweetness to this dish.