The useful part
How to make it
- 1
Heat the oven to 400°F. Poach the chicken in simmering water until it reaches 165°F, then shred it.
- 2
Cook the onion in butter, whisk in the flour, and slowly add broth and milk until a thick sauce forms.
- 3
Fold in the chicken and vegetables, pour the filling into a small baking dish, and cover with puff pastry.
- 4
Cut a few vents in the pastry and bake for 25 to 30 minutes until bubbling and deeply golden; rest 10 minutes before serving.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
chicken
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.