Chicken pot pie for realists PreviousNext Main DishEasy1 h 15 m Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 4 4 tablespoons butter 1 rib celery, chopped 1/2 small onion, chopped (can use leeks instead, click here for more on leeks) 2 carrots, peeled and cut into coins 4 ounces button mushrooms, cleaned and cut into quarters 1/4 cup all-purpose flour 2 cups chicken stock (click here to learn how to make a quick stock) 2 cups shredded cooked chicken (click here to learn how to poach chicken) 1/4 cup Sherry Salt and freshly ground black pepper 1/4 teaspoon paprika 1/4 teaspoon rosemary, chopped 1/2 teaspoon thyme, stems removed and chopped 1 tablespoon sage, chopped 1/4 cup parsley, chopped 1/2 package puff pastry sheets, thawed (e.g., Pepperidge Farm) 1 egg, beaten with a little water (to brush pastry) Pinch of sea salt, fleur de sel, or Kosher salt (to sprinkle on top of pastry) 1 cup peas (to pass at the table) View the directions