Haus JaJa

Instructions

1.  Remove the pastry sheets from packaging and lay flat allowing to thaw for 20 minutes 
2.  Preheat oven to 350°F
3. Place chicken breasts on baking sheet and rub with olive oil and sprinkle generously with salt and pepper 
4.  Bake for 35-40 min and set aside until cool enough to handle 
5.  Cube the chicken after removing skin and bones 
6.  In a small saucepan, heat the chicken stock and dissolve the buillon cube 
7.  In a larger pot, melt the butter and saute the onions, celery, and carrots for 10-15 minutes until the onions are translucent 
8.  Add the flour and cook with constant stirring for 2 minutes over low heat
9. Add the chicken stock to the sauce and simmer over low heat for 1 minute (or more) stirring until thick
10.  Add 1tbsp salt and 1/4 tsp pepper and heavy cream
11. Add the cubed chicken, peas, and parsley 
12.  Butter and flour a 9″ pie tin and preheat over to 375°F 
13.  Using a rolling pin, roll the puff pastry sheets until larger than baking tin 
14.  place one puff pastry sheet in the tin and poke holes with a fork 
15.  Add the filling (there may be extra) and cover with the other puff pastry sheet 
16.  Trim the puff pastry to 1/2 inch from the edge . Using cold water, join the 2 sheets and roll over the edges to be flush with the edge of the pan 
17. Brush the top with the beaten egg and add salt and pepper 
18. Make three slits 3″ in length radiating from the center towards the edges
19. Bake for 1 hour or until the top is golden brown