Ingredients

• 3-4 cups rotisserie chicken, shredded
• 1 medium onion, chopped
• 2.5 cups chicken broth
• 3 celery stalks, chopped
• 1 egg
• water
• 1/2 cup heavy cream
• 1/2 cup Cognac (or Brandy)

• 4 tbsp. butter
• 1/2 tsp salt
• thyme
• 3 cloves garlic, minced
• 1.5 cups peas and carrots
• 1/3 – 1/2 cups flour
• 2 boxes puff pastry
• white pepper

Method

Filling

1. preheat the oven to 425°F
2. put 4 tbsp of butter into a pan on medium heat and melt
3. add chopped onions and cook for 2-3 minutes while stirring
4. add chopped celery and garlic and stir and cook for 30-60 seconds
5. slowly and little by little, add the flour into the pan while mixing. turn up the heat as needed
6. pour in the chicken broth and stir. again, turn up the heat as needed.
7. add Cognac, peas and carrots, white pepper, thyme, and chicken, then stir.
8. take the filling off the heat and add the cream and stir, then set to the side

Puff Pastry

1. lay the puff pastry on a board with flour and it sit out for about 1 hour
2. make an egg wash by mixing the egg with some water in a small bowl
3. cut the puff pastry into whatever size and shape you want and use a rolling pin to thin each piece to about 1/8 inch thick
4. add a big spoonful of filling to each piece of pastry, adding the egg wash on the sides of the pastry
5. add another slice of the pastry on top of each piece and pinch the edges to seal the filling
6. coat each piece with the egg wash
7. *optional: cut excess pastry into strips and twist or tie into knots to decorate the tops of each pastry
8. place the puff pastries on a sheet pan a cook in the oven for 20-25 minutes on 425°F. Enjoy!