Chicken pot pie for realists

Ingredients

• 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)