Layered Chicken Pot Pie

Name: Layered Chicken Pot Pie
Yield: 0
Cuisine: american
Ingredients: 1/2 stick butter; 1/2 cup flour; 1 cup chicken stock; 1/4 tsp salt; 3 2/3 oz cream; 1 cup buttermilk; 2/3 stick butter, melted; 2 eggs; 1 tbsp salt; 4 1/4 cup plain flour; 1 egg, for egg wash; 1 large onion, finely diced; 2 sticks celery, finely diced; 1 tbsp oil; Salt and pepper; 3 large carrots, peeled and chopped into 2 centimeter chunks or slices; 1 1/3 cups frozen peas; 3 chicken breasts, shredded or chopped; 2 2/3 cups mushrooms, sauteed and cooled

BUTTER
SALT
FLOUR

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BUTTER
FLOUR

CHICKEN STOCK
CREAM

OIL
ONION

CHICKEN BREASTS
MUSHROOMS

40 MIN @ 400°F

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Layered Chicken Pot Pie

BUTTER
SALT
FLOUR

BUTTERMILK
EGGS

30 MINUTES

CHILL

BUTTER
FLOUR

CHICKEN STOCK
CREAM

OIL
ONION

CELERY
FROZEN PEAS
CARROTS

CHICKEN BREASTS
MUSHROOMS

40 MIN @ 400°F

BAKE

Layered Chicken Pot Pie

BUTTERSALTFLOUR

BUTTERMILKEGGS

30 MINUTES

CHILL

BUTTERFLOUR

CHICKEN STOCKCREAM

OILONION

CELERYFROZEN PEASCARROTS

CHICKEN BREASTSMUSHROOMS

40 MIN @ 400°F

BAKE

BUTTER
SALT
FLOUR

BUTTERMILK
EGGS

BUTTER
FLOUR

CHICKEN STOCK
CREAM

OIL
ONION

CELERY
FROZEN PEAS
CARROTS

CHICKEN BREASTS
MUSHROOMS