CREAMY CHICKEN AND BACON WITH HERBED PUFF PASTRY
Steps:
- Preheat oven to 400. Place chicken, stock, and 1/2 tsp 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.
- 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 with 3 parsley leaves, pressing gently to adhere. Sprinkle with pepper. Boke on oven rack until dough is puffed and golden brown, 12-14 minutes.
- Cook peas according to package directions; keep warm.
- Cook bacon in large skillet over medium-high until crisp, about 6 minutes. Remove bacon to 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 1 1/2 cups stock; bring to a simmer, stirring often. Stir in peas, cheese, chicken, bacon, and remaining 1/2 tsp salt; reduce heat to medium-low and cook until mixture is thickened and thoroughly heated, about 10 minutes.
- Divide mixture among 4 shallow bowls, and top each with a puff pastry square. Serve immediately.
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