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1
Prepare veloute sauce in advance.
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2
Blanch celery, carrots, and snow peas separately until al-dente.
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3
Shock in ice water, drain and set aside.
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4
Heat the butter in saucepan.
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5
Add the onions and cook until translucent, about 3 minutes.
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6
Add the celery, carrots, snow peas and chicken.
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7
Cook until heated thoroughly.
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8
Adjust seasoning, to taste, with salt and black pepper.
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9
Add optional herbs at this point.
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10
Divide vegetable and chicken mixture between the 4 souffle dishes.
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11
Add heated veloute to cover.
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12
Top each souffle with a 5 1/2-inch piece of pie dough (just enough to crimp over the edge of the souffle).
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13
Brush lightly with egg wash.
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14
Preheat the oven to 350 degrees F. Cut out duck shapes with cookie cutter and place cutout on top of pastry.
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15
Brush with egg wash. Bake until cooked through and the crust is golden brown, about 10 to 15 minutes.
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16
Serve immediately.
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17
In a saucepan, melt the butter over medium heat.
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18
Add the flour and stir.
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19
Cook, stirring constantly, until the mixture bubbles and achieves the consistency of pancake batter.
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20
Slowly whisk in the chicken stock.
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21
Bring to a simmer and cook for 10 to 15 minutes.
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22
Season, to taste, with salt and pepper.
