1 onion, chopped

8 oz (227 g) mushrooms, thinly sliced

2 tablespoons (30 ml) oil

6 tablespoons (90 ml) butter

6 tablespoons (90 ml) flour

3 cups (750 ml) chicken broth

2 cups (500 ml) sweet potatoes in 1/2-inch (1-cm) cubes

1/2 cup (125 ml) celery in 1/4-inch (0.5-cm) slices

1 cup (250 ml) green beans in 1/2-inch (1-cm) lengths

2 cups (500 ml) diced cooked chicken

Salt and pepper

7 oz (200 g) puff pastry

In a skillet over medium heat, brown the onion and mushrooms in the oil. Season with salt and pepper. Set aside.

In a saucepan, melt the butter. Add the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and bring to a boil. Add the potatoes, celery, beans, and mushrooms. Bring to a boil and simmer gently for 10 to 15 minutes, stirring frequently, until the vegetables are tender. Add the chicken and adjust the seasoning. Let cool and refrigerate for 1 hour.

Choose a 2 litres (8 cups)-capacity baking dish, e.g. a soufflé dish. Meanwhile, roll out the dough so that the diameter is about 4-cm (1 1/2-inch) larger than the dish. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 200°C (400°F).

Spoon the chicken mixture into the dish. Cover with the dough and press on the rim of the dish. Bake for 40 to 45 minutes, until the pastry is golden brown.

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