Categories: Casserole, Chicken, Main Dish

Ingredients

• 4 chicken breasts (6-8 oz. each)
• 6 tablespoons unsalted butter
• 2 cups small-dice carrots
• 1 cup small-dice celery
• 1 cup small-dice red onion
• 2 cups medium-dice red potatoes
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 4 cups chicken stock
• salt
• white pepper
• 1 cup frozen peas
• 1 sheet frozen puff pastry, thawed

Directions

1. Preheat oven to 350°; bring a large pot of water to a boil; boil the chicken for 10 minutes until cooked through; be careful not to overcook the chicken as it will be cooked more later.

2. While the chicken is cooking, melt 2 tablespoons of butter in a saucepan over medium heat; saute carrots, celery, onion, and potatoes for 5 minutes; again, be careful to avoid overcooking.

3. Remove vegetables from pan and set them aside in a large bowl.

4. When the chicken has cooked, remove from the water and drain; slice chicken into bite-size pieces.

5. In a saucepan over medium heat, melt the remaining ¼ cup butter; sprinkle the flour over the butter.

6. Stir gently and frequently for 2-3 minutes, until the flour is absorbed and the bubbling mixture is lightly golden.

7. Add in heavy cream and chicken stock; mix thoroughly; simmer 10 minutes, then add the chicken and sauteed vegetables.

8. Season with salt and pepper; simmer for 20 minutes more.

9. Pour the mixture into a 9-inch pie pan and add the frozen peas.

10. Roll out the puff pastry so it is 2 inches larger than the pie pan; place it over the pan and tuck down the edges into the pan.

11. Cut a few slits on top of the pastry to allow steam to escape.

12. Bake for about 40 minutes, until the crust is golden brown.

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