Chicken Pot Pie Cascatelli by Sfoglini Pasta

In a large sauté pan or medium dutch oven, melt the tablespoon of butter along with the olive oil over medium low heat. Add in the carrots, onion, and celery, and stir to coat in the fat. Sauté until soft, about 5-7 minutes, then add in the leeks. Sauté for another minute or two until they begin to soften, then stir in the chicken and peas. Season with the salt and pepper. Cook for another couple of minutes to warm up the peas and chicken, then transfer the cooked filling to a large bowl and reserve.
Bring a pot of genorously salted water to a boil. Cook the pasta to al dente, according to the package instructions. Strain.
After removing the filling from the pan, add the remaining 1/2 cup of butter and allow to melt over medium heat. Whisk in the flour, and cook until bubbling and the smell of flour is gone, about 5-7 minutes. Whisk often, and make sure the color stays sandy, so don’t let the butter brown. Pour in about 1/3 of the chicken stock, and whisk until the roux has absorbed the liquid. Repeat twice more with the remaining stock, continuing to whisk until the sauce is thick and smooth.
Fold in the veggie and chicken filling, along with the pasta, and serve.
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