1 medium potato, peeled and diced
1 tablespoon olive oil
1 small onion, finely diced
1 stalk celery, finely diced
2 large carrots, chopped
1 tablespoon butter
1 tablespoon unbleached all-purpose flour
1 14 ounce (400mL) can low sodium chicken stock
1 bouillon cube (I actually prefer Better than Bouillon–just use a tablespoon)
salt and pepper to taste
1-2 boneless skinless chicken breasts, cut into 1/2 inch pieces
pastry dough (recipe follows)
1 egg, plus a teaspoon of water, beaten

pastry dough
PASTRY DOUGH-
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar (optional)
1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes
1 egg, slightly beaten
1/3 cup ice cold water