Chateau Laurier Chicken Pot Pie

Directions

1. Cut chicken into 1 inch cubes and pat dry.
2. In saucepan heat butter with oil over medium high heat till butter foams and subsides.
3. Add in chicken cooking for 7 to 10 min or possibly till golden brown.
4. Remove with slotted spoon and set aside.
5. In same pan cook onion, carrot and celery over medium high heat for 5 to 7 min or possibly till softened.
6. Stir in salt, thyme, pepper and bay leaf.
7. Pour in 2 c. stock, and bring to a boil.
8. Blend flour with remaining stock.
9. Stir flour mix into pan cook over medium heat till sauce thickens and becomes smooth, stirring constantly.
10. Simmer for 8-10 min longer or possibly till vegetables are tender crisp.
11. Remove from heat.
12. Remove bay leaf.
13. Add in peas, parsley and chicken.
14. Spoon equal portions into 4 2 c. oven proof bowls.
15. Roll pastry to 1/4 inch thickness.
16. Cut out circles 1 inch wider then tops of bowls.
17. Stir together egg yolk with water and brush lightly over outside rim of bowls.
18. Lay pastry over bowls pressing to outside.
19. Brush remaining egg yolk over pastry.
20. Cut an X in centre of each pastry covered bowl.
21. Bake in a DGF-400 oven for 30-35 min or possibly till pastry is golden and filling is bubbly.