Ingredients

6 tbsp butter

1 medium onion, diced (~1 cup)

3 stalks celery, finely chopped (~½ cup)

6 tbsp flour

2 cups chicken stock

1 cup half-and-half

2 medium potatoes, chopped and blanched(~2 cups)

3 medium carrots, diced and blanched (~1 cup)

1 cup sweet peas

2 cups shredded chicken, cooked (~14 oz)

1 roll-out pie crust

1 sheet puff pastry

Preparation

  1. Preheat the oven to 400 °F. In a large pot, melt butter and add the onions and celery; saute for 2 minutes. Season with salt and pepper, and stir in the flour; cook for 3-4 minutes for a blond roux.

  2. Stir in the chicken stock and bring to a boil; reduce to a simmer and cook for 4-6 minutes, or until the sauce thickens. Stir in half-and-half and cook for 4 minutes; season again with salt and pepper. Stir in the potatoes, carrots, peas and chicken; mix thoroughly.

  3. Line a deep-dish pie pan with pie crust. Pour the filling into the prepared pan. Place the puff pastry on top of the filling; fold corners over and carefully connect the puff pastry to the bottom pie crust.

  4. Place pie pan on baking sheet and bake in preheated oven for 25-30 minutes, or until both crusts are golden brown and crispy. Remove from the oven and cool for at least 5 minutes before serving.