Ingredients
-
2
tbsp extra virgin olive oil -
1
leek (white parts only), thinly sliced -
3
carrots, peeled and sliced -
1 ½
cups cremini mushrooms, chopped -
1 ½
pounds chicken breasts, cubed -
2
tbsp all-purpose flour -
2
tbsp sherry vinegar -
1
tbsp white (shire) miso -
1
tsp Dijon mustard -
1 ⅓
cup chicken broth -
2
tbsp parsley chopped -
1
sheet puff pastry -
1
egg + 1 tablespoon water, beaten
Directions
-
1
Preheat oven to 400°F.
-
2
In an oven-safe 12-inch sauté pan or cast iron skillet, heat oil over medium heat. Add leeks and carrots and sauté until soft, about 8 minutes.
-
3
Add mushrooms and chicken and sauté for 5 minutes. Sprinkle flour over, stir, and cook for 2 minutes.
-
4
In a bowl, whisk to combine vinegar, miso, mustard, and broth. Pour over chicken, stir, and bring to a boil. Remove from heat.
-
5
On a floured surface, roll puff pastry into a 12” x 12” square. Lay on top of chicken and tuck pastry edges in. Brush egg wash over pastry and cut 3 slits into the pastry with a knife to allow steam to vent.
-
6
Bake for 40 minutes until the pastry is golden. Serve.
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