Directions:

1. Pour chicken stock into medium pot. Bring stock to a simmer. Add chicken breast, carrots, celery, and onion. Simmer for ten minutes. Add potato, chicken base and bay leaf. Simmer for an additional 10 minutes.
2. Remove chicken. Allow to cool slightly. Dice and set aside. Mix butter and flour in small bowl. Add to simmering vegetables. Whisk until incorporated. Allow to cook until thickened.
3. Add peas, parsley, thyme, mustard, and diced chicken. Adjust for seasonings.
4. Remove from heat and allow to cool slightly.
5. Preheat oven to 375°F.
6. Open rolls of croissant dough.
7. On floured work surface, lay one sheet flat. Divide the second croissant dough in two lengthwise. Add the extra dough to the first flat sheet to form a wider rectangle. Pinch all seams together. Use a rolling pin to roll out dough slightly. Check often for any sticking.
8. Repeat the process for the third croissant dough.
9. Use a 4-quart oval baking dish or a 9x13 baking dish. Place one rectangle on bottom of baking dish. Try to bring edges of dough over rim of baking dish.
10. Pour chicken filling over dough.
11. Top with remaining rectangle. Pinch seams together. Brush off excess flour. Tuck overlapping dough into baking dish. Slightly press edges upward to form a decorative edge at rim.
12. Cut a few vents on top of crust.
13. Bake for 35-45 minutes or until crust is browned. Enjoy!