Puffed Pastry Chicken Pot Pie
4 lbs of skinless chicken breasts, cut into 1 inch
1 sheet of puff pastry
1 large onion peeled and quartered.
2 ribs of celery, cut in slices on the diagonal
2 tbs parsley, minced
1 bay leaf
5 carrots, peeled and cut into 1/2 inch chunks
12 small shallots
1/2 cup all purpose
1 stick of unsalted butter
1/2 cup chicken stock
1/2 cup of milk
2 cloves garlic, sliced
1 cup of frozen green peas
salt and pepper to taste.
In a medium sauce pan simmer chicken breast until tender. About 30 minutes. Remove chicken and let cool. In a large sauce pan, melt butter and stir in flour until a roux is formed. Once roux is a light golden color stir in slowly the 1/2 cup of milk and chicken stock.
Add the chicken, garlic, celery, onions, bay leaf, carrots and shallots and let simmer for 15 minutes. As sauce thickens add a little more chicken stock as needed. Add the frozen peas. Let mixture continue for another 5 minutes.
Meanwhile on a lightly floured surface,roll out one sheet of puff pastry. Use a fork to make holes all over the rolled our sheet. In round oven proof pie pan, pour in the chicken mixture. Place the rolled out puff pastry sheet over the mixture making sure the edges overlap the pie dish. Seal the puff pastry about the edges of the pie plate by squeezing. Cut several slits in the pastry to allow steam to escape. Bake 25 to 25 minutes in a preheated 350 degree oven or until pastry crust is golden. Serve at once.