- 1 can white navy beans (drained/washed with water)
- 4 1/4 cups water)
- 2 tsp salt
- 2 tbsp Vegetable Oil
- 1.5 cups chopped white onion (finely)
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 tbsp flour
- Pepper
- 2 cups Chicken Broth
- 2 tsp dijon mustard
- 1.5 cups smoked chicken - shredded
- 2 tbsp fresh sage, chopped (plus additional for garnish)
- 1/2 package frozen puff pastry
- 1 large egg
NOTE: if you don't have your chicken already cooked (or don't have leftovers, you will need to cook chicken before all these steps!)
- in a medium / large skillet, heat 1 tbsp oil over medium high heat; add onions and cook until browned...about 5 minutes
- Take your puff pastry out of the freezer so it is thawed by the time you get to step 11!
- Turn on oven to 425 degrees
- Reduce the heat and continue to cook onions with some salt for about 20 minutes, adding 1-2 tbsp of the water periodically (so they don't burn/stick!)
- Remove the onions from the skillet and set aside
- Add remaining oil to skillet on medium high heat and add in the carrots and celery until lightly browned (about 6 minutes); add in the garlic for another minute or so
- While veggies are cooking, mix together in a bowl: flour, pepper, salt...and then whisk in chicken broth and mustard
- Whisk the flour mixture into the veggies in the skillet, stirring until thickened (3-5 minutes)
- Stir in chicken, beans, and sage
- Ensure your pie pan(s) have been sprayed with cooking spray
- Transfer mixture into the pan(s)
- Roll the puff pastry out and lay over pie pan
- Note if using smaller pie pans you may need to cut the dough into equal sections
- Beat egg and remaining water in a small bowl and brush onto puff pastry around the edges & sprinkle with additional salt as desired (I made a little pastry heart on mine!)
- Bake about 20 minutes on , and stand for about 10 minutes...so you don't burn your mouth. Garnish with additional sage as desired