Page 178 - A Literary Holiday Cookbook

1 Preheat oven to 350°F. Evenly space chicken tenderloin strips on a

greased baking sheet. Lightly brush with olive oil and season with ½
teaspoon salt and ⅛ teaspoon pepper. Bake for 15 minutes or until

juices run clear when chicken is cut.

2 Add the carrots, potatoes, celery, onion, peas, garlic, thyme, soup,
and remaining salt and pepper to a large bowl. Cut the chicken into

1-inch pieces and add to bowl. Stir until thoroughly combined.

3 Roll out puff pastry sheet on a lightly floured surface until it creates

a 10-inch square. Place a 9-inch 2½-quart oven-safe bowl upside

down over the puff pastry and cut around the edge of the bowl.
Remove the bowl and transfer the filling to it.

4 Use the back end of a large piping tip (or an apple corer) to cut a
hole in the center of the pastry circle. Place the pastry circle over the

filling in the oven-safe bowl.

5 Whisk together the egg and water and brush over the pastry. Use
autumn-themed cookie cutters to cut out decorative shapes using

the dough scraps. Place them on the pastry circle and brush with the
egg wash.

6 Place on a baking sheet and bake for 90 minutes. Lightly tent the

puff pastry with aluminum foil and bake for another 30 minutes or
until filling is cooked through.

7 Allow to rest for at least 10 minutes before serving.

Serve at an autumn party in the Hundred Acre Wood!