• 3 chicken breasts, cooked and diced
• Knob of butter
• 1 tablespoon of flour
• 1 small onion, chopped
• A good pinch of black pepper
• ½ pint of chicken broth
• ½ cup of milk
• 12 ounces of frozen mixed peas and carrots,
or sliced mushrooms
• 2 refrigerated pie crusts (I prefer to use puff
Preheat your oven to 425 degrees. Take out the pie crusts, so they’ll come to room temperature. In a saucepan, simmer butter and onion until soft. Stir in flour and pepper, and cook until bubbly. Slowly stir in broth and milk, a little at a time. Heat to boil, stirring constantly.X
Boil one minute. Congratulations—you have just made a béchamel sauce.
Add the chicken and the veggies. Unroll first pie crust using the lid of your cocotte, and cut around it with a paring knife. Spoon the chicken filling into the little cocottes. Place the pastry on top of each one, making sure to cut a few holes with your knife so it’ll breath. Bake for approximately 20 minutes, and serve with a salad. You are the chef!
Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.