1 ½ pound chicken breasts, cubed
4 tablespoons olive oil, divided
salt
1 onion small diced
2 carrots peeled and diced
3 stalks celery small diced
½ cup frozen peas
2 garlic cloves, minced
2 tablespoon flour
2 cups chicken stock
½ cup heavy cream
1 portion of puff pastry dough*
1 egg beaten

Preheat oven to 400
Heat 2 tablespoons olive oil in cast iron, sprinkle chicken with salt and sear chicken about 2 minutes on each side, set aside
Add 2 more tablespoons of olive oil, add onions, carrots & celery with a pinch of salt. Sauté until softened about 10 minutes
Add garlic and sauté two minutes more until fragrant
Sprinkle flour over vegetables, stir and once flour has dissolved add chicken stock. Bring to a boil, stirring until thickened. Add peas, chicken and heavy cream
Roll out pastry dough, and place on top of the filling. Tuck in the excess edges into the pan. Brush the crust evenly with egg wash, using a knife, gently cut 2 vents at the top of the crust. Place in preheated oven and back until golden brown. About 20 minutes

2 ½ sticks butter
2 cup flour
½ cup water
tsp salt

Cut cold butter into small dice, keeping the 2 sticks separated from the 1/2 stick
Place flour & salt into the bowl of the food processor, pulse once or twice until incorporated. Add the ½ stick of butter, pulse until combined. Continually add butter one piece at a time while pulsing, add water & pulse until a dough ball has formed.
Scrape dough from food processor on to a floured surface, roll dough into a large rectangle, then fold in half. Roll dough again into a large triangle, then fold again. Repeat 2 more times, wrap in plastic wrap, refrigerate for at least 1 hour.

Chef Genee Habansky