Chicken pot pie

I tried to make this slightly easier and a less massive amount, so the recipe below includes a few modifications. It was still a big pain, but came out tasty. I’m probably gonna save this for special requests because its so much effort. Next time I will bake the pastry on the side cut into squares, it was too much of a pain to try and get it to fit perfectly on top of the dutch oven.

https://www.williams-sonoma.com/m/recipe/chicken-potpie.html

For the filling:

• 1 stick butter, cut into cubes
• 1/2 cup all-purpose flour
• 4 cups chicken stock
• 1 tsp. Dried thyme
• 1 bay leaf
• 1/2 large yellow onion, chopped
• 2 celery stalks, sliced
• 2 carrots, peeled and cut into slices   1/8 inch thick
• 3 oz. white button mushrooms, cut into   1/4-inch dice
• 2 small red-skinned potatoes, cut into   1/2-inch dice
• 3 cups cubed cooked chicken
• Salt and freshly ground pepper, to taste

1 sheet frozen puff pastry for topping, thawed 

Directions

Preheat an oven to 400ºF.

To make the filling, in a dutch oven over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, about 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onion, celery, carrots and mushrooms and cook until the vegetables are almost tender, about 10 minutes. Add the potatoes, chicken, salt and pepper and cook until the potatoes are tender, 5 to 10 minutes. 

Brush the rim of the pot with water. Lay the pastry round over the top and press the edges to seal. Bake until golden brown, about 25 minutes. Let rest for 5 minutes before serving.

Serves 6 to 8.