Instructions: Bring the chicken stock to a boil in a deep skillet. Add the chicken breasts, reduce the heat to a simmer and poach the chicken until cooked through, about 15 minutes. Remove; when cool enough to handle, chop and set aside. Reserve the stock.

Meanwhile, melt the butter in a large saucepan over medium heat and add the carrot, onion and celery. Cook until soft, about 10 minutes. Add the flour and stir steadily for 3 minutes. Then add the stock slowly, stirring, to avoid lumps. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

Raise the heat to medium and add the cream; cook for 10 minutes. Add the peas and chicken, salt and pepper to taste, and the Old Bay seasoning. Cook until hot throughout, about 5 minutes.

Heat the oven to 425 degrees.

Place the mixture in a shallow 2-quart baking dish (Note: The filling should be bubbling hot when the pastry sheet is laid over it to ensure that it will puff up). Lay the puff pastry sheet on top, trimming it to fit the dish. You might want to score the top for a prettier presentation.

Bake until the pastry is puffed and lightly golden, 15 minutes. Combine the egg and 1 tablespoon of water and brush over the pastry. Return the pie to the oven and continue baking until puffed up and a little more golden, 2 to 3 minutes.

This recipe yields 6 servings.

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