INGREDIENTS
Servings: 4
1 cup
diced red potatoes
1 cup
diced butternut squash
1 cup
diced leeks
1 cup
peeled diced parsnips
2 tbsp
olive oil
Salt and pepper
3 tbsp
butter
1/2 cup
diced onion
1/2 cup
diced carrots
1/2 cup
diced celery
2 tbsp
flour
2
sprigs thyme
16 oz
College Inn® chicken broth
1 tbsp
heavy cream
1 1/2 cups
cooked chicken
1
sheet puff pastry
1
egg, beaten