2 rolls of round puff pastry, rolled out 50 g Grana Padano 1 kg chicken breast 200 g frozen peas 1 shallot 1 cup of white wine 1 egg 500 ml chicken broth 50 g butter 50 g flour Extra virgin olive oil Salt & pepper
In a pot, brown the finely chopped shallot and the chicken, cut into pieces, in a drizzle of olive oil. Add the peas, pour in a glass of white wine and continue cooking on low heat for a few minutes, until golden.
In an oven dish, melt the butter on a low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Add the broth and keep stirring for a few minutes on a low heat until the mixture thickens into a soft, smooth cream. Add the grated Grana Padano and pour over the chicken and peas, stirring well and seasoning with salt and pepper.
Line a round oven dish with parchment paper and a roll of puff pastry, prick the surface with a fork and pour the warm chicken and pea mixture onto it. Cover with the other roll of puff pastry, join the edges and brush the surface with a beaten egg, prick the surface with a fork and bake in a preheated oven at 180 °C for 35-40 minutes.