“The Comfort Diner, Ira Freehof”
1hr 45mins

Ingredients Nutrition


  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.
  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.
  3. Remove vegetables from pan and set them aside in a large bowl.
  4. When the chicken has cooked, remove from the water and drain; slice chicken into bite-size pieces.
  5. In a saucepan over medium heat, melt the remaining ¼ cup butter; sprinkle the flour over the butter.
  6. Stir gently and frequently for 2-3 minutes, until the flour is absorbed and the bubbling mixture is lightly golden.
  7. Add in heavy cream and chicken stock; mix thoroughly; simmer 10 minutes, then add the chicken and sauteed vegetables.
  8. Season with salt and pepper; simmer for 20 minutes more.
  9. Pour the mixture into a 9-inch pie pan and add the frozen peas.
  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.
  11. Cut a few slits on top of the pastry to allow steam to escape.
  12. Bake for about 40 minutes, until the crust is golden brown.

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