Roasted Chicken and Sage Black Pepper Puff Pastry with a Cranberry Walnut Pesto


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Nothing says November like the wonderful flavors of chicken, sage, and cranberries! So to warm yourself up on a chilly day, try my new twist on a comfort food classic! Let me know how yours turn out!

-Amy

Roasted Chicken and Sage Black Pepper Puff Pastry with a Cranberry Walnut Pesto

Filling:
1 Roasted chicken cut into large pieces
4 tbsp. Butter
1 onion, chopped
1 tsp. salt
1/2 tsp. pepper
1/3 cup flour
2 cups chicken broth
1 1/4 cups milk
1/4 cup sour cream
2 carrots, peeled, diced, and blanched
1 cup petite peas
2 tbsp. minced fresh parsley

In a large saucepan, melt butter over medium heat. Add onions and cook, covered, for about 7-8 minutes, stirring occasionally. Stir in flour and cook for about a minute. Add milk, broth. Cook, stirring until mixture is bubbly and thick. Stir in sour cream, blend. Add chicken, carrots, peas, and parsley. Set aside.

Crust:
1 sheet puff pastry, slightly thawed
Fresh sage, finely snipped
Black Pepper
Sea Salt

Egg Wash:

1 egg
1 tbsp. water
lightly beaten together

On a lightly floured board, roll pastry into an even square. Sprinkle lightly with sage and black pepper. Fold pastry in half, and then fold in half again to make a square. Roll to a large square, adding as little flour as possible. Dust with additional sage and pepper, pressing herbs mixture into the dough, by additional rolling over the top.
Cut into 4 even squares, or leave it as one piece if making a large pot pie.

Pour chicken mixture evenly into four ramekins or into a large baking dish. Brush top edge of baking dish with egg wash. Place pastry over chicken mixture pressing down to seal, or turn crust under and press. Brush tops with remaining egg wash. Cut three vents, and lightly sprinkle with sea salt. Place on a baking sheet.

Bake at 375 For 30-40 minutes or until crust is golden brown and filling is bubbling. Remove from oven to cool. Wait 10 minutes to serve. Garnish with fresh Sage and Cranberry Walnut Pesto.*

Makes 4-6 servings

Cranberry Walnut Pesto

1 cup dried cranberries
3 tbsp. walnuts
3 tbsp. olive oil
3 tbsp. orange juice
2 tbsp. lemon juice
Orange zest to taste

Place all ingredients into a small food processor, and pulse until it forms desired consistency.

Recipe by Amy Richardson

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