Ingredients
1 lb boneless skinless chicken breasts
2 tbsp Spicewalla Cracked Coriander & Pepper, divided
2 tbsp extra virgin olive oil, divided
2 tbsp butter
2 tbsp all-purpose flour
1 tsp of Spicewalla Garlic Powder
1 tsp of Spicewalla Onion Powder
1 cup of milk or heavy cream (I used half & half!)
1/2 cup chicken stock
1 cup frozen peas
1 jar of diced pimentos, drained
1 package of frozen puff pastry, thawed
Preparation
- Thaw puff pastry in the fridge according to package instructions. The dough I used needed to be thawed for at least 6 hours, so I left it in the fridge overnight the day before.
- Combine 1 tbsp Cracked Coriander & Pepper seasoning with 1 tbsp of olive oil in a small bowl. Coat chicken breasts and marinate for 30 minutes at room temperature.
- Heat oven to 400°F. Meanwhile, in a heavy cast iron, heat 1 tbsp of olive oil over medium-high heat. Once oil is hot, place chicken breasts in the pan and season with salt. Cook for about 7 minutes on each side, then place cast iron in the oven for 15-20 minutes or until internal temperature reaches 165°F.
- Remove chicken breasts from the oven and allow to rest and cool completely before chopping.
- Prepare your puff pastry by placing dough on a lightly floured surface and cut into the desired shape (I went with your average rectangle shaped pastry, but you could get fancy here if you want and use a cookie cutter or jar to create circles or other shapes.) Place dough on an oiled baking sheet or a baking sheet lined with parchment paper. Cook at 400°F for about 20 minutes or until pastries are a beautiful golden brown.
- Time to make the sauce! Heat butter in a large nonstick pan over medium heat. Once melted, whisk in flour to create a roux. Cook for about 2 minutes, stirring constantly, until roux is slightly darker in color but not quite golden.
- Stir in milk or heavy cream and bring to a simmer. Season with salt, garlic powder, onion powder and 1 tbsp Cracked Coriander & Pepper seasoning.
- Stir in the chicken stock, adding more as needed to create a smooth sauce that is not too thick. Continue cooking your sauce over medium-low heat, allowing the flavours to come together harmoniously.
- Stir in the peas, diced pimentos, and lastly the chopped chicken breasts. Cook just a few minutes longer until peas are slightly softer but still pop in your mouth (because who likes overcooked peas?!)
- Taste and adjust seasonings as needed. You may or may not need to add more salt, depending on how salty your chicken stock is.
- When ready to serve, pour your creamy chicken mixture over top of the puff pastry and garnish with a pinch of fresh parsley.
