First, we used puff pastry for a delicate, flaky crust. The filling—made with chicken, scallions, and asparagus—cooks separately and gets spooned on at the very last minute to ensure a crisp crust. We placed a few parsley leaves on the pastry before baking; it’s a simple technique that lends beautiful results. Cook, relax, and enjoy!
What you'll need:
1 oz scallions
3 oz celery
1 clove garlic
12 oz boneless skinless chicken breasts
6 oz asparagus
1 packet Dijon
8 oz chicken broth
1 sheet puff pastry
0.25 oz fresh parsley
freshly ground black pepper
1 large egg
rimmed baking sheet
1. Prep ingredients
Preheat oven to 425°F. Remove ends from scallions then thinly slice. Finely chop celery. Peel and finely chop garlic. Cut chicken into 1 inch pieces. Trim ends from asparagus then cut into 1 inch lengths.
Heat 2 teaspoons oil in a pot over medium high. Season chicken with 1/2 teaspoon salt and some freshly ground black pepper. Add chicken to pot in a single layer and let brown without moving, 2 minutes. Stir and brown on other side, 2 minutes.
Remove chicken from pot then add 1 teaspoon oil. Add scallions, celery, garlic and 1/4 teaspoon salt and cook, stirring, until softened, about 2 minutes.
Return chicken to pot and sprinkle with 1½ tablespoons flour. Stir to cook flour, 1 minute. Stir in Dijon then chicken broth and ¼ cup water. Bring to a simmer, scraping the bottom of the pot, and cook 5 minutes. Add asparagus and simmer until tender, about 5 minutes.
Meanwhile, unfold puff pastry and cut in half. Reserve half for another use and cut remaining half into two pieces. Place pieces on a parchment lined rimmed baking sheet. Whisk egg until combined then brush tops with egg. Place a few parsley leaves on top top decorate then bake until puffed and golden, about 15 minutes.
Finely chop remaining parsley leaves and stir into chicken mixture. Cut each puff pastry square in half through the middle. Place bottom halves on plates, top with chicken mixture then replace pasty tops. Enjoy!
See what else is cooking this week!