Chicken pot pie

Ingredients

45ml (3 tablespoons) unsalted butter

1 yellow onion, peeled and chopped

2 celery stalks, washed and chopped

1 large carrot, washed and cut into a salad

45 ml (3 tablespoons) all-purpose flour

salt and pepper

310ml (1 1/4 cups) chicken broth, diluted with salt

125ml (12 cups) peeled white potatoes, cut into salad bowls and blanched (4 minutes)

125 ml (12 cups) thawed frozen peas

500ml (2 cups) cooked chicken, cubed

3 ml (12 teaspoons) paprika

65 ml (1/4 cup) fresh parsley, washed and finely chopped

30 ml (2 tablespoons) 35% cream

1 puff pastry from the market

1 beaten egg

To prepare

Preheat oven to (375 Fahrenheit). Melt the butter in a saucepan over the stove. Add onion, celery and carrot salad. Allow to perspire (5 minutes).

Add the flour and season well. Stir and cook (1 to 2 minutes) to remove the mealy taste. Add the chicken broth and stir well to avoid lumps.

Stir into potato salad and continue to cook 3 minutes more, or until tender. Add the peas, chicken, bell pepper, fresh parsley, and 35% cream. Adjust seasoning.

Transfer the mixture to a square dish about 8 inches in diameter. Even out everything using a spoon and let it cool.

Roll out the puff pastry, which was previously cut to a size slightly larger than the size of the mold. Make a decorative pattern around the edges and 3 slits in the middle.

Brush the top of the dough with the beaten egg and bake for 35 minutes, or until the crust is golden brown.

Remove from the oven and let it rest for a few minutes before serving.

Enjoy!!!!