Cooking in the Le-Buff: Placatingly Poignant Pot Pie

One of those simple comfort foods that has all the necessary components. Gravy and butter, the rest is just filler if you ask me. A simple crust would suffice for most but for those truly discerning individuals nothing less than a puff pastry crust will do for their pot pie. So with no expense spared I give you the ultimate chicken pot pie. Simple in its makeup yet confoundingly delicious.

Yield: One 9'' Pie Pan

Ingredients:

1 lb Chicken Breasts
1lb Puff Pastry (Recipe Here)
1/2 Cup Frozen Peas
1/2 Large Onion (Diced)
2 Celery Stocks
1 Carrot
1 Parsnip
1/3 Cup Flour
2/3 Cup Milk
1 tbsp. Celery Salt
2 tsp Black Pepper
2 tbsp. Butter
2 1/4 Cup Chicken Stock

Recipe:

Dice the onion, and chop the celery, carrot, and parsnip. Be sure to peel the parsnip and carrot before chopping.

Place the chicken, celery, carrot, and parsnip in a pan along with 1/2 cup chicken stock. Cover and boil on med heat for 15min. Turn the chicken over about half way through. Once cooled, dice the chicken.

Sauté the onion in butter in a sauce pan.

Cook until translucent.

Add in the pepper, celery salt, and flour. Quickly stir until incorporated.

Slowly add the milk and remaining 1 3/4 cup chicken stock, stir until everything is mixed.

Continue stirring until mixture begin to thicken. Remove from heat.

Combine the sauce and veggie/chicken mixture.

Roll out half of the puff pastry to about 14'' round.

Gently press into the bottom of the pie pan. Press against the pan edges, trim and discard the excess.

Place the filling in the bottom of the pan just below the pan edge. There will be excess filling.

Repeat the process of rolling second half of the puff pastry to 14'' and lay over the top of the filling. Press the edges together, trim and discard the excess. Poke a few holes in the top crust.