Perfect Chicken Pot Pie

• 6 tbsp butter
• 1 medium onion, diced (~1 cup)
• 3 stalks celery, finely chopped (~1/2 cup)
• 6 tbsp flour
• 2 cups chicken stock
• 1 cup half-and-half
• 2 medium potatoes, chopped and blanched(~2 cups)
• 3 medium carrots, diced and blanched (~1 cup)
• 1 cup sweet peas
• 2 cups shredded chicken, cooked (~14 oz)
• 1 roll-out pie crust
• 1 sheet puff pastry

1. 1. Preheat the oven to 400 u0b0F. In a large pot, melt butter and add the onions and celery; saute for 2 minutes. Season with salt and pepper, and stir in the flour; cook for 3-4 minutes for a blond roux.
2. 2. Stir in the chicken stock and bring to a boil; reduce to a simmer and cook for 4-6 minutes, or until the sauce thickens. Stir in half-and-half and cook for 4 minutes; season again with salt and pepper. Stir in the potatoes, carrots, peas and chicken; mix thoroughly.
3. 3. Line a deep-dish pie pan with pie crust. Pour the filling into the prepared pan. Place the puff pastry on top of the filling; fold corners over and carefully connect the puff pastry to the bottom pie crust.
4. 4. Place pie pan on baking sheet and bake in preheated oven for 25-30 minutes, or until both crusts are golden brown and crispy. Remove from the oven and cool for at least 5 minutes before serving.

butter, onion, stalks celery, flour, chicken stock, potatoes, carrots, sweet peas, chicken, roll, pastry

Taken from www.epicurious.com/recipes/member/views/perfect-chicken-pot-pie-50124989 (may not work)