6 tbsp (80 g) unsalted butter, softened

¼ cup (40 g) unbleached all-purpose flour

1 tbsp cornstarch

1/2 cup (125 ml) milk

1 small onion, finely chopped

1 carrot, peeled and diced

1 celery stalk, diced

1 can (10 oz/284 ml) condensed chicken broth

½ cup (80 g) russet potato, peeled and diced

1 ½ cups (255 g) cooked chicken, diced (1/2 store-bought roasted chicken, approximately)

½ cup (75 g) frozen peas

In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.

In a second bowl, dissolve the cornstarch in the milk. Set aside.

In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in the chicken and peas. Cover with plastic wrap directly on the surface of the filling. Let cool while preparing the pastry.

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