Puff Pastry Chicken Pot Pie

Puff pastry makes a big difference!
Recipe and Cooking Instructions:
Step 1:
Soak a large chicken breast in buttermilk for at least 4 hours.  Cut the chicken breast into chunks.  Cook the chicken chunks in a skillet that has two table spoons of melted butter and three table spoons of cooking oil until all of the pink is gone.  Set the chicken aside in a refrigerator.
Step 2:
Sauté the following ingredients in a skillet that has two tablespoons of melted butter, and one tablespoon of cooking oil:
2 minced garlic cloves
1/2 cup of finely chopped onions
1/2 cup of sliced mushrooms
1/2 cup of diced potatoes
1/4 cup of peas
1/4 cup of diced baby carrots
Step 3:
Create a roux by shifting 1/4 cup of flour into 2 tablespoons of melted butter.  Add 1/2 cup of chicken stock and 1/2 cup of half-and-half cream.  Stir constantly until the mixture starts to boil.  Add salt and pepper as desired.
Step 4:
Add the chicken chunks to the sauce above and let it get hot.
Step 5:
Pour the mixture into a Pyrex cooking container that is lined with puff pastry sheets.  Cover the mixture with puff pastry sheets, and coat the pastry with one beaten egg so that it will brown during baking.
Step 6:
Bake the pot pie in a 425 degree oven for 25 minutes.

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