Comforting Chicken Pot Pie

The Comfort Diner, Ira Freehof

• Ready In: 1 hr 45 mins
• Serves: 6

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.