In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.
Category: Main Dish
Cuisine: not set
2 cups chicken stock
1 cup dry white wine
2 cups chopped carrot carrots
2 stalks celery chopped
2 cups cubed peeled potato potatoes
1 bay leaf bay leaves
1 Pinch each salt and pepper
1 lb boneless skinless chicken breast boneless skinless cubed
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup whipping cream
1 cup frozen peas
1/2 pkg (397 g) frozen puff pastry thawed
1 egg eggs beaten
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