2
skinless, boneless
chicken breasts
, cut into bite-sized pieces
3 tbsp
butter
3 tbsp
all-purpose
flour
2 cups
milk
1 cup
frozen
peas
1 cup
broccoli florets
1/2 tsp
salt
1 tsp
lemon juice
Instructions
Preheat oven to 400F. Unroll pastry (it will measure 10 x 10 in. square). Cut into 4 squares. Set on a lightly oiled baking sheet. Top each square with onion and pepper. Bake in centre of oven until pastry is lightly golden, 18 to 20 min.
Heat a large saucepan over medium-high. Add oil, then chicken. Cook, stirring often, until no pink remains, about 3 min. Remove to a bowl. Reduce heat to medium. Add butter. When melted, whisk in flour. Cook, whisking constantly for 1 min. Slowly whisk in milk until evenly mixed. Bring to a gentle boil, then stir in chicken, peas, broccoli and salt. Season with pepper. Cook until broccoli is tender-crisp, 3 to 5 more min. Remove from heat and stir in lemon juice. Spoon about 1 cup chicken mixture over each baked puff-pastry square.
Nutrition (per serving)
Calories
513,
Protein
26 g,
Carbohydrates
42 g,
Fat
27 g,
Fibre
4 g,
Sodium
642 mg.
Substitution Tip: If you have turkey leftovers, use 2 cups, chopped, instead of chicken breasts.
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