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1
Preheat oven to 350; bring a large pot of water to a boil; boil the chicken for 10 minutes until cooked through; be careful not to overcook the chicken as it will be cooked more later.
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2
While the chicken is cooking, melt 2 tablespoons of butter in a saucepan over medium heat; saute carrots, celery, onion, and potatoes for 5 minutes; again, be careful to avoid overcooking.
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3
Remove vegetables from pan and set them aside in a large bowl.
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4
When the chicken has cooked, remove from the water and drain; slice chicken into bite-size pieces.
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5
In a saucepan over medium heat, melt the remaining 1/4 cup butter; sprinkle the flour over the butter.
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6
Stir gently and frequently for 2-3 minutes, until the flour is absorbed and the bubbling mixture is lightly golden.
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7
Add in heavy cream and chicken stock; mix thoroughly; simmer 10 minutes, then add the chicken and sauteed vegetables.
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8
Season with salt and pepper; simmer for 20 minutes more.
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9
Pour the mixture into a 9-inch pie pan and add the frozen peas.
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10
Roll out the puff pastry so it is 2 inches larger than the pie pan; place it over the pan and tuck down the edges into the pan.
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11
Cut a few slits on top of the pastry to allow steam to escape.
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12
Bake for about 40 minutes, until the crust is golden brown.
