1 tablespoon olive oil
1 tablespoon butter
1 1/2 pounds boneless skinless chicken thighs, cut into small chunks
Salt and ground black pepper
Salt and ground black pepper
1 medium onion, roughly chopped
1 large carrot, roughly chopped
2 stalks celery, roughly chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
1/4 cup dry white wine or sherry, optional
1 cup chicken stock
1 cup milk
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon, finely chopped
1 cup frozen peas
1 sheet puff pastry, defrosted if frozen
2 tablespoons heavy cream
1/2 cup dry aged cheese, such as dry jack or pecorino
There's some opportunity here to fine-tune the filling's consistency for what you like. If you want a thicker, creamier filling, then stick with the amount of flour written. If you prefer a slightly thinner, more "chicken and dumplings" style filling (as I do and as the accompanying pictures show), cut the flour down to 2 tablespoons.
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