|500 g||chicken breast|
|500 ml||chicken broth|
|2 tbsp||black peppercorns|
|50 g||all-purpose flour|
|50 ml||whipping cream|
|2 tbsp||Worcestershire sauce|
|275 g||puff pastry|
|butter for frying|
Preheat oven to 180°C/350°F. Finely dice carrots. Mince garlic, oregano, and half the parsley. Cut chicken into small cubes.
Heat some butter in a small saucepan. Add carrots and sauté on high heat for approx. 4 – 5 min. until golden. Add chicken and garlic. Deglaze with chicken broth and add rosemary, black peppercorns, and remaining parsley. Reduce heat and simmer for approx. 2 – 3 min. Remove chicken and set aside. Increase heat and reduce broth to two thirds of the original amount. Discard peppercorns, rosemary, and sprigs of parsley.
Meanwhile, make a roux by heating butter over low heat in a small saucepan. Stir in flour with a whisk. Stirring occasionally, cook until mixture is golden. While whisking vigorously, add reduced chicken broth with carrots, cream, lemon juice, sugar, and Worcestershire sauce. Whisk until no lumps remain and remove from heat. Season to taste with nutmeg, salt, and pepper. Combine roux, chicken, peas, chopped parsley, and oregano.
Evenly divide mixture among ramekins. Cut puff pastry into rounds slightly larger than the ramekins, place over the top, and press edges closed. Pierce center of puff pastry rounds with a knife. Bake in a preheated oven at 180°C/350°F for approx. 15 – 20 min. until pastry is golden. Enjoy!