Chicken Pot Pie
6 Tbsp unsalted butter softened
1/4 cup all-purpose flour
1 Tbsp cornstarch
1/2 cup milk
A small onion finely chopped
A medium carrot peeled and diced
1 celery stalk diced
1 cup condensed chicken broth or 1 cup water plus 2 chicken bouillon cubes
1/2 medium size russet potato peeled and diced
2 medium size baked chicken breasts diced (link to the recipe is in the post)
1/2 cup frozen peas
Salt to taste
Freshly ground black pepper to taste
In a large saucepan, add two tablespoons of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes.
Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
Add the butter and flour mix and bring to a gentle boil, constantly stirring.
Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Cover and let cool.
Preheat the oven to 400F.
If making smaller pot pies in 4 ramekins, roll out 4 disks into 8"-9" circles and 4 disks into 5"-6" circles.
Spoon the chicken filling into the baking dish, or ramekins.
Cover with the second sheet of dough. Crimp the edges and tuck them in. Brush the top with egg yolk wash. If making single portion pot pies in ramekens, repeat the process four times.
bake on the rack positioned in the middle of the oven for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.
