Classic Chicken Pot Pie

Classic Chicken Pot Pie Recipe
½ box of café mushrooms quartered
2 bunches of leeks, washed well & cut in 1” dice
3 medium onions diced
2 cups granola oil
1 ½ cups flour
1 litre of white wine
1 litre of 10%
1/2 tbsp of thyme, basil & oregano
Salt and pepper to taste
1-2 litres of 35% cream
2 kg. Of chicken breasts
Heat oil in a large sauce pan. Brown chicken lightly; then add onions, mushrooms and leeks & sautee until tender. Season lightly with salt & pepper and herbs. Add white wine & simmer for 3 min. Turn off heat. Stir in flour to form a roux( leave out or add more flour as necessary). It should look like mash potatoes. Stir frequently to prevent burning. Then add all the cream. Stir frequently & bring to a boil. Add milk to get mixture to the right consistency. Simmer for approximately 15- 20 minutes. More milk or cream may be added as needed. Taste and adjust the seasoning. Remove from heat and allow to cool before portioning.
You have enough mix to feed an army but portion out & freeze. Use a “pot pie” dish; scoop in mixture & top with Puff pastry. Bake at 425 degrees for 20 minutes.