- 2 cups chicken stock
1 cup dry white wine
2 cups chopped carrots
2 stalks celery, chopped
2 cups cubed peeled potatoes
1 bay leaf
1 pinch each salt and pepper
1 lb (boneless skinless chicken breasts, cubed
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup whipping cream
1 cup frozen peas
1/2 pkg (397g) frozen puff pastry, thawed
1 egg, beaten
Preparation:
In large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes. Add chicken; simmer, uncovered, until no longer pink inside, 10 minutes. Skim off any foam. Strain; set aside 2 1/2 cups stock, adding water or chicken stock if necessary. Set aside chicken mixture; discard bay leaf.
In saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Whisk in reserved stock until smooth. Bring to boil; cook, stirring, until thickened, about 5 minutes. Stir in cream; cook for 2 minutes. Add chicken mixture; stir to coat. (Make-ahead: Transfer to bowl; let cool. Cover and refrigerate for up to 1 day. Reheat.) Add peas; transfer to 8-cup oval casserole dish.
On floured surface, roll out pastry to fit top of dish plus 1-inch extra all around; trim edges. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg; slash 4 steam vents. Bake in 400°F oven until golden, puffed and filling is bubbly, about 30 minutes.
