1 medium size sweet onion, diced - I always use a Vidalia and they are huge so just use half
3 cloves of fresh garlic, minced
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups chicken stock, organic low sodium or homemade
2 cups 2% or full fat milk
1 teaspoon dried parsley flakes or two tablespoons freshly chopped
pinch red pepper flakes
1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)
3 cups frozen peas and carrots mixture
½ cup frozen diced potatoes, optional but good
1 sprig each of fresh thyme and rosemary
⅛ teaspoon fresh nutmeg
PUFF PASTRY STARS
1 sheet thawed puff pastry
1 egg beaten with 1 tablespoon milk
Instructions
Preheat your oven to 375F
Unroll your puff pastry onto a board and cut out shapes with a cookie cutter. Place each star on a parchment lined cookie sheet. Repeat and roll out leftover puff pastry until all used. Brush each star with the egg/milk wash. Bake for 15- 20 minutes or until nicely browned. Keep an eye on them so they don't burn. Remove from oven and set aside until cool.