INGREDIENTS
For the filling:
3 cups
low-sodium chicken broth
1 1/2
lbs. boneless, skinless chicken thighs and/or breasts
2 tbsp
vegetable oil, divided
1
onion, chopped
3
large carrots, peeled and sliced ¼-inch thick
2
ribs celery, chopped
Salt and pepper
10 oz
baby bella or button mushrooms, sliced
1 tsp
soy sauce
1 tsp
tomato paste
4 tbsp
unsalted butter
1/2 cup
all-purpose flour
1 cup
milk
2 tbsp
minced fresh parsley
2 tsp
minced fresh thyme
Squeeze of fresh lemon juice
3/4 cup
frozen peas
For the topping:
2 cups
all-purpose flour
2 tsp
baking powder
3/4 tsp
salt
1/2 tsp
pepper
1/4 tsp
cayenne pepper
6 tbsp
cold unsalted butter, cut into cubes
1/2 cup
grated Parmesan cheese
3/4 cup
plus 2 tbsp. heavy cream