Ingredients

• chicken thighs
• large carrot slices (for the broth)
• larger celery slices (for the broth)
• 1 onion, quartered (for the broth)
• 1 cup celery, sliced
• 1 cup carrots, sliced
• 1 cup onions, chopped
• 1 cup peas

• 1/2 cup flour
• 3/4 cup cream
• 1 stick butter
• 2 puff pastries
• food dye (red and green, or red, blue + yellow)
• egg wash
• at least 1 tbsp Porcini mushroom powder

Method

Making the broth

1. pour water into a large sauce pan on heat and add the carrots, onions, and celery slices
2. add the chicken thighs and boil for 30 minutes-1 hour. *add some chicken base for more flavor before hand if you only want to cook it for 30 minutes
3. remove the chicken and set it aside on a plate, then drain all of the liquid into a pot
4. pour at least 1 cup 1/2 broth into a glass and set aside

Making the pot pie filling

1. put sliced celery and carrots, and chopped onions into the remaining broth in the pot
2. turn on the heat and cook the vegetables for 10 minutes
3. remove the skin from the chicken and pull the meat off the bone
4. cut the chicken into bite-sized chunks and set aside
5. melt some butter in a large pot on heat
6. slowly add flour while whisking to prevent lumps and to prevent the filling from being liquidy
7. pour the 1 1/2 cup of broth into the pot while whisking the liquid
8. turn off the heat and whisk well, adding water if needed
9. add cream and mix, then add Porcini powder and mix some more
10. add some salt and more mushroom if needed, then add the vegetables and the peas. mix well

Preparing the puff pastries for the pie

1. leave the put pastries out of the freezer for 1 hour
2. spread flour onto a board and lay the puff pastry, then roll it out with a rolling pin
3. cover a pie pan with the pastry and mold it to fit well
4. preheat the oven to 425°F
5. roll out the other piece of puff pastry
6. pour the pot pie mixture into the pie pan
7. coat the sides of puff pastry on the pie pan with egg wash (1 egg + some water)
8. lay the other puff pastry on top of the pie and pinch the sides, cutting off any excess pastry
9. coat the top of the pie with egg wash
10. using a bottle lid, carve the excess pastry into 3 Holly leaves and 3 berries
11. color the leaves green and the berries red using food coloring
12. lay the leaves on the pie and put the berries in the middle, then coat with egg wash

Baking the pie and finishing the dish

1. cook in the oven for 30 minutes at 425°F, cutting holes into the dough 5-10 minutes in
2. let the pot pie rest and cool of for 10 minutes
3. cut a slice and serve on a plate before you enjoy!