Ingredients

serves 6 to 8

　　2 cups plus 1 tablespoon whole milk

　　1 cup heavy cream

　　1 sheet frozen puff pastry, thawed according to package instructions

　　2 tablespoons unsalted butter

　　1/4 cup diced red bell pepper

　　2 medium shallots, thinly sliced

　　2 tablespoons all-purpose flour

　　1/2 teaspoon crushed dried tarragon

　　1 1/2 teaspoons kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/3 cup dry white wine

　　3 cups shredded roasted chicken (from one 3-pound chicken)

　　1 (10-ounce) package frozen baby peas, thawed

　　1 1/2 cups diced carrots, blanched and drained

　　1 1/2 cups diced russet or other baking potato, blanched and drained

　　1 large egg

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Combine the 2 cups milk and the cream in a bowl.

　　

Step 3

Roll the puff pastry slightly, if necessary, so that it measures 9×13 inches.

　　

Step 4

Melt the butter in a large skillet over medium heat. Add the bell pepper and shallots, and cook, stirring frequently, until the pepper is tender, about 5 minutes. Add the flour, tarragon, salt, and black pepper, and stir to coat the vegetables with the flour. Add the wine and let it bubble for a minute. Raise the heat to medium-high, and stir in the milk mixture. Cook, stirring, until thickened and bubbly, about 5 minutes. Stir in the chicken, peas, carrots, and potatoes and simmer, stirring,until heated through, about 2 minutes.

　　

Step 5

Transfer the mixture to a 9×13-inch baking dish. Place the puff pastry over the hot chicken mixture. Beat the egg with the remaining 1 tablespoon milk, and brush the puff pastry with the egg wash. Then cut slits in the pastry to allow steam to escape. Place the baking dish on a baking sheet, and bake until the filling is bubbling and the crust is golden brown, 20 to 25 minutes. Let cool for 10 minutes before serving.

　　Bobby Flay's Throwdown!