CHICKEN POT PIE
Ingredients
3 whole
(6 split) chicken breasts
3
tablespoons olive oil
Kosher
salt
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.
Directions
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.
