°45 ml (3 tbsp.) unsalted butter
°1 yellow onion, peeled and chopped
°2 celery stalks, washed and chopped
°1 large carrot, washed and cut into a salad
°45 ml (3 tbsp.) all-purpose flour
°Salt and pepper
°310 ml (1 1/4 cups) chicken stock, reduced in salt
°125 ml (1/2 cup) white peeled potatoes, cut into a salad and blanched (4 minutes)
°125 ml (1/2 cup) frozen peas, thawed
°500 ml (2 cups) cooked chicken, diced
°3 ml (1/2 tsp.) paprika
°65 ml (1/4 cup) fresh parsley, washed and finely chopped
°30 ml (2 tbsp.) 35% cream
°1 puff pastry from the market
°1 beaten egg
Preheat the oven to (375°F). Melting butter in a saucepan on heat. Add the onion, celery and carrot salad. Allow to sweat (5 minutes).
Add the flour and season well. Stir and cook (1 to 2 minutes) to remove the mealy taste. Add the chicken stock and stir well to avoid lumps forming.
Stir in the potato salad and continue cooking for 3 minutes or until tender. Add the peas, chicken, paprika, fresh parsley and 35% cream. Adjust seasoning.
Transfer the mixture to a square dish about (8 inches) in diameter. Even out everything with a spatula and leave to cool.
Roll out the puff pastry, previously cut a little larger than the size of the mold. Make a decorative pattern all around the edges and 3 incisions in the center.
Brush the top of the pastry with the beaten egg and bake for 35 minutes, or until the crust is golden brown.
Remove from the oven and let rest for a few minutes before serving.