Ingredients:
6 1/2 cups 'hearty' chicken stock or broth
6 - 6-ounce boneless skinless chicken breasts, diced
1 stick butter
2 1/2 cups diced onions
2 1/4 cups diced carrots
1 3/4 cups diced celery
1/2 pound medium mushrooms, quartered
1 cup all-purpose flour
1 bay leaf
1 teaspoon salt
1/4 teaspoon white pepper, or 1/2 teaspoon black pepper
3/4 cup heavy whipping cream, warmed
Store-bought puff pastry or pie dough
2 egg whites
Directions:
Preheat oven to 375 F.
In a medium saucepan, bring stock or broth to a simmer.
Add chicken and poach just until cooked through.
Remove chicken with a slotted spoon.
Set aside.
Set stock aside for later use.
In a 10-quart sauce pot, melt butter over medium heat.
Add onions, carrots, and celery.
Saute for a couple of minutes.
Add mushrooms.
Continue to cook until onions are transparent, but not brown.
Add flour and mix well.
Cook mixture over low heat for 6 to 8 minutes, stirring occasionally, yet gently.
Try not to break up the vegetables.
Scrape the bottom of the pan often with a wooden spoon so that the roux doesn't burn.
Increase the heat.
Add the chicken stock in 3 additions, whisking well after each addition.
Whisk so that no lumps appear.
Returning to a slow simmer each time.
Add bay leaf, salt, and pepper.
Cook over low heat for about 10 more minutes.
Add poached chicken and warm heavy cream.
Stir well.
Spoon equal portions into 6 individual (16-ounce) ovenproof casserole dishes or bowls.
Top with your favorite pie dough or puff pastry.
In a small bowl, whisk together 2 egg whites with a little water.
Brush dough with egg wash.
Place casseroles on a sheet pan and bake until golden brown on top.
Remove from the oven.
Let cool for 5 to 10 minutes before serving.