This may be one of the most satisfying comfort foods.


1 package (17.3 ounces) frozen puff pastry, thawed

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1 teaspoon salt, divided

1 teaspoon pepper, divided

4 tablespoons butter, divided

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage

1/2 cup all-purpose flour

1-1/2 cups chicken broth

1 cup plus 1 tablespoon half-and-half cream, divided

2 cups frozen mixed vegetables (about 10 ounces)

1 tablespoon lemon juice

1 large egg yolk


Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling. Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.

In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit. Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving

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