Adapted from Throwdown with Bobby Flay - the Casserole Queens of Austin TX
Thaw puff pastry.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 6 | ||
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Calories: 495 | ||
Calories from Fat: 261 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 101.3mg | 31 % | |
Sodium 139.8mg | 5 % | |
Potassium 968mg | 25 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 36g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 495
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