Culinary Cooking and Concepts
From the Kitchen of Chef John Findley
Featured Food: Chicken Yield: Serves 8


  • 6 oz butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 4 oz. mushrooms, diced
  • 6 oz. flour
  • Salt, pepper, garlic, onion, thyme
  • 64 oz chicken stock
  • 4 med size potatoes, peeled and cubed
  • 2 lbs. chicken meat (white and dark)
  • 4 oz peas
  • 8 oz heavy whipping cream
  • Puff pastry for single crust


Warm butter in a large pot over medium heat; add onion, carrot, celery, and mushrooms. Cook for about 3-5 minutes, stirring often. Turn down the heat and add flour and some seasonings. Cook for 7-10 minutes on low, stirring often. Add chicken stock, raise the heat to med-high, and stir together continually. When the mixture comes to a simmer, reduce the heat to med-low and let cook for 5-10 minutes. Add potatoes and cook for about 25 minutes, stirring often. Now add chicken and peas and let the mixture cook together for 5 minutes more. Add cream, taste, and adjust seasonings. Pour into a bowl and top with pastry dough or a puff pastry top. Bake in preheated oven for 10 minutes.

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