CHICKEN POT PIE
3 whole (6 split) chicken breasts
3 tablespoons olive oil
Freshly ground black pepper
5 C chicken stock, preferably homemade
2 chicken bouillon cubes
12 T unsalted butter
2 yellow onions, chopped
¾ C all-purpose flour
¼ C heavy cream
1 (10-ounce) package of frozen baby carrots, cut in half
1 (10-ounce) package frozen peas
1 (10-ounce) package frozen califlower
1 ½ C frozen small whole onions
½ C cup minced fresh parsley leaves
1½ C Water
2 pkgs of frozen puff pastry - Thaw Puff Pastry in refrigerator overnight.
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil.
Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, water, and parsley. Mix well.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Cut thawed puff pastry to size to cover and fit generously over top of bowls. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.