Cook another 10 minutes or until the potatoes are done. Now ( for god's sake don't throw out the broth here), drain the broth and set aside the chicken and vegetables. Let this cool some.
Now for the roux. I make mine from olive oil ( it's a cholesterol thing). Heat 3/4 olive oil and about 2 cups flour together.
No need to cook the roux very long, just get it to a smooth state. Slowly add the broth until you get a gravy consistency.
Add mushrooms, inner parts of the onion, carrots,celery pieces, frozen peas and of course, the chicken pieces
Season with salt and pepper, and oh yeah, this guy.
White truffle oil
Stay with me! Almost home. Grab your dough and roll to larger than the dish you are using.
Lay this in your baking dish. (Hint, use glass baking dish for crusty bottom)
Add the filling. Roll a second circle like before. This time fold in half
Then place on top of pie
Unfold and crimp the ends together
Make a couple of slits in the top and bake for 45 minutes to 1 hour at 375