Chicken Pot Pie

This year we have had the longest, warmest. most colourful and beautiful fall season.  Waking up to 12 centimeters of snow has been not unexpected but definitely sad.  It is just a reminder of what the next 6 months has in store for us.

Dishes like this chicken pot pie is a favorite at this time of year.  I much prefer the puff pastry to a pie pastry because it is fluffier and lighter.   This Canadian Living recipe can be found online.  I made it when our grand daughter was visiting thinking it would be something she would eat ( she is three).  Who would have guessed she preferred stroganoff to this..... you never can tell with kids!  I think what won her over was the noodles, after all she is her mother's daughter, and my daughter will still choose pasta every time.

Ingredients
2 cups chicken stock
1 cup dry white wine
2 cups chopped carrots
2 stalks celery, chopped
2 cups cubed peeled potatoes
1 bay leaf
1 pinch each salt and pepper
1 pound boneless skinless chicken breasts cubed
1/3 cup butter
1/3 cup all purpose flour
1/3 cup sour cream or plain greek yogurt
1 cup peas (I also added corn)
1/2 package frozen puff pastry, thawed
1 egg, beaten

Directions
In a large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil.  Cover, reduce heat and simmer for 10 minutes.  Add chicken, simmer, uncovered, until no longer pink inside, about 10 minutes.  Skim off any foam.  Strain and set aside 2 1/2 cups of the stock, adding more chicken stock if necessary.  Set aside chicken mixture, discard the bay leaf.

In a saucepan, melt butter over medium heat.  Whisk in flour, cook, whisking constantly, for 2 minutes. Whisk in the 2 1/2 cups stock until smooth.  Bring to boil.  Cook, stirring until thickened, about 5 minutes.  Stir in the yogurt.  Add chicken mixture, stir to coat.  Add peas and then transfer to an 8 cup casserole dish.

On a floured surface, roll out the pastry to fit the top if the dish plus 1 inch extra all around.  Brush the  edge of the dish with water.  Centre the pastry over the filling, gently press overhang to adhere to the dish. Trim edges.   Brush with beaten egg.  Slash 4 steam vents.  Bake in a 400 degree oven until golden, puffed and filling is bubbly, about 30 minutes.