Ingredients
One tablespoon of olive oil
One onion, chopped finely
Two sheets of puff pastry, two thawed garlic cloves, one minced carrot, one diced celery stalk, and one cup of cooked chicken, either shredded or diced
One cup of frozen peas
A single tsp of dried thyme
To taste, add salt and pepper.
Guidelines
Get the filling ready:
In a big skillet over medium heat, warm up the olive oil.
Add the chopped onion and cook for 3–4 minutes, or until it becomes transparent.
Once fragrant, stir in the minced garlic and simmer for an additional one to two minutes.
Cook the chopped celery and carrot for five to seven minutes, or until the veggies are soft.
Cook the chicken:
Toss the cooked chicken with the veggies in the skillet. Mix thoroughly to blend.
Finish filling and seasoning:
Add salt, pepper, and dry thyme to taste.
Add frozen peas, stir, and heat.