|4||cups cooked PERDUE® HARVESTLAND® Fresh Boneless Skinless Chicken Breast, Thin sliced|
|4||tablespoons butter, divided|
|3||cups chicken broth, warmed|
|1/4||cup dry white wine|
|3/4||teaspoon salt, divided|
|1/2||teaspoon black pepper, divided|
|1/2||cup red onion, chopped|
|1/2||cup carrots, chopped|
|2||cans artichoke hearts (14 oz each), drained and quartered|
|3||tablespoons tarragon, chopped|
|1||pkg. puff pastry dough|
Preheat oven to 375°F. Coat 2-quart ovenproof dish with cooking spray.
In large saucepan, melt 3 tablespoons butter oven medium-high heat. Remove pan from heat; stir in flour. Return to heat and continue to cook until the mixture becomes lightly browned, about 3 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
While sauce is cooking, melt remaining tablespoon of butter in large skillet. Add mushrooms, onion and carrots and cook for about 10 minutes over medium-low heat, until lightly browned. Add chicken meat; cook 2 minutes. Add artichoke heats; stir together well. Pour in thickened broth sauce; bring to a simmer and cook 10 minutes. Stir in tarragon. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour chicken mixture into prepared dish. Place pastry dough over top; trim ends to fit sides of dish. With knife, lightly score pattern on top. Bake in preheated oven 30 minutes or until top is golden brown. Cool slightly before serving.