Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Combine the 2 cups milk and the cream in a bowl.
Step 3
Roll the puff pastry slightly, if necessary, so that it measures 9×13 inches.
Step 4
Melt the butter in a large skillet over medium heat. Add the bell pepper and shallots, and cook, stirring frequently, until the pepper is tender, about 5 minutes. Add the flour, tarragon, salt, and black pepper, and stir to coat the vegetables with the flour. Add the wine and let it bubble for a minute. Raise the heat to medium-high, and stir in the milk mixture. Cook, stirring, until thickened and bubbly, about 5 minutes. Stir in the chicken, peas, carrots, and potatoes and simmer, stirring,until heated through, about 2 minutes.
Step 5
Transfer the mixture to a 9×13-inch baking dish. Place the puff pastry over the hot chicken mixture. Beat the egg with the remaining 1 tablespoon milk, and brush the puff pastry with the egg wash. Then cut slits in the pastry to allow steam to escape. Place the baking dish on a baking sheet, and bake until the filling is bubbling and the crust is golden brown, 20 to 25 minutes. Let cool for 10 minutes before serving.
