Pennsylvania Chicken Pot Pie

Kevin Villalovos, chef de cuisine of Cure Bar & Bistro's recipe. The picture shows some of the American salts he uses in his cures and brines. They're also set out on the tables with good butter and bread.

Serves 4 to 6 

2 tablespoons butter
1/3 cup diced onions
2 tablespoons diced celery
2 tablespoons diced carrot
2 tablespoons all-purpose flour
1 6-ounce chicken breast, diced
1 cup chicken stock
2 tablespoons white wine
1/3 cup heavy cream
1/3 cup Yukon Gold potatoes, washed and diced
3 tablespoons English peas, shucked
1 teaspoon parsley, chopped
1/2 teaspoon thyme, chopped
1/2 teaspoon rosemary. chopped
1 portion puff pastry
egg wash 

Melt butter in heavy bottom pan and saute the onions, celery and carrots until tender. Dust vegetables with flour and cook over medium heat for 4 minutes. tir in chicken stock and white wine and simmer. Fold in chicken, potatoes and heavy cream. Season with salt and pepper and simmer for 20 minutes. Once the potatoes are tender, fold in blanced peas and heavy cream. Place filling in casserole dish and egg wash the rim. Top casserole dish with puff pastry and then egg wash. Bake in 350F oven until puff paastry is thoroughly cooked and golden brown - 35-40 minutes.

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