This creamy chicken pâté is a comforting and simple recipe to use leftover cooked chicken. The vegetable medley adds color and texture, while the chicken broth gives a savory and well-coated sauce. Served with a green salad, it becomes a complete and family-friendly meal.
Ingredients
- cooked chicken, cut into small pieces or shredded
- mixed vegetables (frozen or canned), drained
- 1 small onion, finely chopped
- butter
- all-purpose flour
- chicken broth
- milk or cream
- dried thyme
- salt and pepper, to taste
- 2 sheets of puff pastry
- 1 egg, beaten (optional for brushing)
Instructions
- Preheat the oven to 375 °F.
- In a saucepan, melt the butter over medium heat, then sauté the onion for 2 to 3 minutes until tender.
- Add the flour and mix well to form a roux. Cook 1 minute while stirring, without browning.
- Gradually pour in the chicken broth while whisking to avoid lumps. Add the milk or cream, then let simmer for a few minutes until the sauce thickens.
- Incorporate the cooked chicken, vegetable medley, thyme, salt, and pepper. Mix gently and remove from heat.
- Place a pastry sheet in a tart pan. Pour in the chicken filling, then cover with the second pastry sheet.
- Well seal the edges, make a few small incisions on top to allow steam to escape, then brush with beaten egg if desired.
- Bake for 35 to 40 minutes, until the pastry is well golden brown.
- Note: For a quicker version, use store-bought pastry and pre-cooked roasted chicken. The filling can also be prepared ahead of time and refrigerated until ready to assemble the pâté.
