3 medium sized carrots, chopped
2 large stalks celery, chopped
4 small red potatoes, peeled and chopped
1 quart chicken stock
6 T butter
1 yellow onion, diced
6 T flour
1 1/2 lbs chicken breasts
1/4 cup cream
1 tsp salt
1/2 tsp pepper
2 sheets frozen puff pastry
Preheat your oven to 425 degrees and take puff pastry sheets out of the freezer to defrost.
In a large pot, bring the stock to a boil and add the carrots, celery and potatoes. Simmer for about 15 minutes, or until veggies are tender. Remove veggies with a slotted spoon and pour stock in a large measuring cup or bowl to save for later.
Fill the pot up with fresh waster and bring to a boil. Add chicken breasts and let simmer for about 20 minutes, or until cooked through. Drain and let chicken cool before cutting into cubes. Set aside.
Melt butter in a dutch oven. Add onion and cook for 6 minutes, stirring occasionally. Add flour and stir constantly to make a roux. Cook for another five minutes, or until the roux begins to smell toasty and darken a little bit in color. Slowly stream in reserved stock while stirring to make the sauce (it will get thick!). Cook and stir for another three minutes then turn off heat and slowly stream in the cream. Add cooked veggies and chicken back to the sauce as well as the salt and pepper.
Pour pot pie filling in a large casserole dish that holds at least two quarts. Unfold defrosted puff pastry sheets and gently lay over the top.Cut small slices in the pie to let steam escape and then bake for 10 minutes. Cover with aluminum foil and bake 25 more.