4 to 5 boneless skinless chicken breasts
1 large onion, coarsely chopped
1 cup coarsely chopped celery
1 bay leaf
Salt and pepper to taste
1/2 cup (1 stick) butter
1/2 cup flour
1 cup frozen pearl onions
1 cup milk
1 cup chopped fresh or frozen carrots
1 cup frozen peas
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh thyme
2 refrigerator pie pastries
Combine the chicken, onion, celery, bay leaf, salt and pepper with enough water to cover in a stockpot. Bring to a boil; reduce the heat. Cook until the chicken is tender. Strain, reserving the chicken and 2 cups of the broth, discarding the vegetables and bay leaf. Chop enough of the chicken to measure 4 cups.
Heat the butter in a saucepan. Add the flour and stir until blended. Cook until bubbly, stirring constantly. Stir in the pearl onions and cook until the onions are tender, stirring frequently. Season with salt and pepper. Add the
reserved broth and milk gradually and cook until thickened, stirring constantly. Stir in the chicken, carrots and peas. Add the parsley and thyme and mix well. Taste and adjust the seasonings.
Spoon the chicken mixture into a greased 9x13-inch baking pan. Unfold the pie pastries and place overlapping on a lightly floured hard surface. Roll to fit the 9x13-inch baking pan, allowing a slight overhang. Arrange the pastry over the top of the chicken mixture. Flute the edges and cut vents in the top of the pastry. Bake at 450 degrees until light brown. Reduce the oven temperature to 350 degrees and bake for 30 minutes longer.