Stew is a regular weeknight dinner in our house, but this fancies it up a bit by just adding a pre-made crust. Chicken is our regular go-to, but this works with beef or pork as well.

Ingredients

  • 5 tablespoons butter
  • 1 medium onion, diced finely
  • 2 stalks celery, diced finely
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon steak seasoning
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon thyme
  • 3 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon chicken bouillon paste or granules
  • 1 cup whole milk
  • dark meat from 1 rotisserie chicken, chopped
  • 12 ounce bag frozen peas and carrots
  • 1 pound potatoes, peeled and diced
  • 1 box puff pastry, thawed

Directions

  1. Preheat oven to 400°F.
  2. Place potatoes in large pot and just cover with water. Bring to boil and cook until tender, about 10 minutes. Drain and set aside.
  3. In large skillet, melt butter over medium heat. Add onion and celery, sprinkle with salt, and cook until softened, about 5 minutes. Add flour and stir to combine. Fry for 1-2 minutes to cook out the raw flour taste. Stir in steak seasoning, granulated garlic, and thyme, and cook for 1-2 minutes more until fragrant. Gradually whisk in chicken broth, and bring to simmer. Stir in Worcestershire sauce, soy sauce, chicken bouillon, and milk. Simmer until thickened, about 5-7 minutes. Stir in cooked potatoes, chicken, and frozen peas and carrots. Return to simmer for 1–2 minutes until everything is heated through.
  4. Transfer mixture to sheet pan and spread evenly. Roll out puff pastry and place over top, stretching to cover to edges. Bake for 25–30 minutes, until pastry is golden brown and filling is bubbly. Let cool for 5–10 minutes before serving.