Ingredients
2 tbsp.
extra virgin olive oil
1 teaspoon.
dried thyme
2
cloves garlic
1
onion, diced
2
carrots, diced
2
celery, diced
kosher salt
Freshly ground black pepper
7 1/4 c.
all-purpose flour
2 c.
chicken breast sodium
1/4 c.
whipped cream
2
chicken fillet, cut into 1/2 inch cubes
1 about
frozen peas
1 bake about 400°.
Heat the oil in a large cast-iron skillet over medium heat and add the thyme, garlic, onion, carrots and celery. Use a wooden spoon until the vegetables are tender, about 5 minutes, then season with salt and pepper. Add the flour and mix until well mixed. Gradually beat the whipped cream until smooth.
Add the chicken and bring to a boil; Cook until thickened, about 5 minutes. Mix peas, corn and oil. Spread one of the cookies on top and brush the top with egg white.
Bake until cookies are golden brown and fluffy, 22 to 25 minutes. Serve immediately.
