Ingredients

• 2 tbsp (30 ml) butter
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tbsp (30 ml) flour
• 2 cups (500 ml) chicken stock
• 1 lb (500 g) cooked chicken, cubed
• 1 cup (150 g) peas
• 1 sheet puff pastry
• Salt and pepper

Steps

1. Sauté onion, carrot, and celery in butter; stir in flour 1 minute.
2. Whisk in stock; simmer to thicken. Add chicken and peas; season.
3. Transfer to dish; top with pastry; cut vents. Bake at 400°F (200°C) for 25–30 minutes until golden.

Pairings

• Wine: Chardonnay (unoaked) – bright acidity; Pinot Noir – light red with earthy tones
• Beer: Golden Ale – malty backbone; Brown Ale – nutty, warming