Chicken Pot Pie

115 mins
Serves 4
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Directions

  1. 1Place chicken breasts on a baking sheet, rub with olive oil, and sprinkle with salt and pepper.
  2. 2Place chicken breasts on a baking sheet, rub with olive oil, and sprinkle with salt and pepper.
  3. 3Place chicken breasts on a baking sheet, rub with olive oil, and sprinkle with salt and pepper.
  4. 4Roast for 35 to 40 minutes at 350 degrees F.
  5. 5Roast for 35 to 40 minutes at 350 degrees F.
  6. 6Roast for 35 to 40 minutes at 350 degrees F.
  7. 7Remove meat from bones, discard the skin and cut into large dice.
  8. 8Remove meat from bones, discard the skin and cut into large dice.
  9. 9Remove meat from bones, discard the skin and cut into large dice.
  10. 10Heat the chicken stock in a saucepan and dissolve the bouillon cubes in the stock.
  11. 11Heat the chicken stock in a saucepan and dissolve the bouillon cubes in the stock.
  12. 12Heat the chicken stock in a saucepan and dissolve the bouillon cubes in the stock.
  13. 13Melt butter and saute the onions over medium-low heat for 10 to 15 minutes in a large pot or Dutch oven until translucent.
  14. 14Melt butter and saute the onions over medium-low heat for 10 to 15 minutes in a large pot or Dutch oven until translucent.
  15. 15Melt butter and saute the onions over medium-low heat for 10 to 15 minutes in a large pot or Dutch oven until translucent.
  16. 16Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  17. 17Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  18. 18Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  19. 19Add the hot chicken stock to the sauce.
  20. 20Add the hot chicken stock to the sauce.
  21. 21Add the hot chicken stock to the sauce.
  22. 22Simmer over low heat for 1 more minute, stirring, until thick.
  23. 23Simmer over low heat for 1 more minute, stirring, until thick.
  24. 24Simmer over low heat for 1 more minute, stirring, until thick.
  25. 25Add salt, pepper, heavy cream, cubed chicken, carrots, peas, onions, and parsley.
  26. 26Add salt, pepper, heavy cream, cubed chicken, carrots, peas, onions, and parsley.
  27. 27Add salt, pepper, heavy cream, cubed chicken, carrots, peas, onions, and parsley.
  28. 28Mix well.
  29. 29Mix well.
  30. 30Mix well.
  31. 31Mix the flour, salt, and baking powder in the bowl of a food processor.
  32. 32Mix the flour, salt, and baking powder in the bowl of a food processor.
  33. 33Mix the flour, salt, and baking powder in the bowl of a food processor.
  34. 34Add the shortening and butter and pulse until the fat is the size of peas.
  35. 35Add the shortening and butter and pulse until the fat is the size of peas.
  36. 36Add the shortening and butter and pulse until the fat is the size of peas.
  37. 37Add the ice water with the motor running; process only enough to moisten the dough and have it just come together.
  38. 38Add the ice water with the motor running; process only enough to moisten the dough and have it just come together.
  39. 39Add the ice water with the motor running; process only enough to moisten the dough and have it just come together.
  40. 40Knead quickly into a ball.
  41. 41Knead quickly into a ball.
  42. 42Knead quickly into a ball.
  43. 43Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  44. 44Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  45. 45Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  46. 46Preheat the oven to 375 degrees F.
  47. 47Preheat the oven to 375 degrees F.
  48. 48Preheat the oven to 375 degrees F.
  49. 49Divide the filling equally among 4 ovenproof bowls.
  50. 50Divide the filling equally among 4 ovenproof bowls.
  51. 51Divide the filling equally among 4 ovenproof bowls.
  52. 52Divide the dough into quarters and roll each piece into an 8-inch circle.
  53. 53Divide the dough into quarters and roll each piece into an 8-inch circle.
  54. 54Divide the dough into quarters and roll each piece into an 8-inch circle.
  55. 55Brush the outside edges of each bowl with the egg wash, then place the dough on top.
  56. 56Brush the outside edges of each bowl with the egg wash, then place the dough on top.
  57. 57Brush the outside edges of each bowl with the egg wash, then place the dough on top.
  58. 58Trim the circle to 1/2-inch larger than the top of the bowl.
  59. 59Trim the circle to 1/2-inch larger than the top of the bowl.
  60. 60Trim the circle to 1/2-inch larger than the top of the bowl.
  61. 61Crimp the dough to fold over the side, pressing it to make it stick.
  62. 62Crimp the dough to fold over the side, pressing it to make it stick.
  63. 63Crimp the dough to fold over the side, pressing it to make it stick.
  64. 64Brush the dough with egg wash and make 3 slits in the top.
  65. 65Brush the dough with egg wash and make 3 slits in the top.
  66. 66Brush the dough with egg wash and make 3 slits in the top.
  67. 67Sprinkle with sea salt and cracked pepper.
  68. 68Sprinkle with sea salt and cracked pepper.
  69. 69Sprinkle with sea salt and cracked pepper.
  70. 70Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
  71. 71Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
  72. 72Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Ingredients

  • 3 whole chicken breasts
  • 3 whole chicken breasts
  • 3 whole chicken breasts
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • kosher salt
  • kosher salt
  • kosher salt
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper
  • 5 cups chicken stock
  • 5 cups chicken stock
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 2 chicken bouillon cubes
  • 2 chicken bouillon cubes
  • 12 tablespoons unsalted butter
  • 12 tablespoons unsalted butter
  • 12 tablespoons unsalted butter
  • 2 cups yellow onions, chopped
  • 2 cups yellow onions, chopped
  • 2 cups yellow onions, chopped
  • 0.75 cup all-purpose flour
  • 0.75 cup all-purpose flour
  • 0.75 cup all-purpose flour
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 2 cups medium-diced carrots, blanched
  • 2 cups medium-diced carrots, blanched
  • 2 cups medium-diced carrots, blanched
  • 10 ounce package frozen peas
  • 10 ounce package frozen peas
  • 10 ounce package frozen peas
  • 1.5 cups small whole onions, frozen
  • 1.5 cups small whole onions, frozen
  • 1.5 cups small whole onions, frozen
  • 0.5 cup fresh parsley leaves, minced
  • 0.5 cup fresh parsley leaves, minced
  • 0.5 cup fresh parsley leaves, minced
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 cup vegetable shortening
  • 0.5 cup vegetable shortening
  • 0.5 cup vegetable shortening
  • 0.25 pound cold unsalted butter, diced
  • 0.25 pound cold unsalted butter, diced
  • 0.25 pound cold unsalted butter, diced
  • 0.5 cup ice water
  • 0.5 cup ice water
  • 0.5 cup ice water
  • 0.66 cup ice water
  • 0.66 cup ice water
  • 0.66 cup ice water
  • 1 egg beaten with water
  • 1 egg beaten with water
  • 1 egg beaten with water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • flaked sea salt
  • flaked sea salt
  • flaked sea salt
  • cracked black pepper
  • cracked black pepper
  • cracked black pepper

Equipment

baking sheetsmall saucepanlarge potDutch ovenfood processorovenproof bowlsrolling pin

Tips

  • For extra flavor, use chicken that was roasted on the bone with the skin on.
  • Using frozen puff pastry instead of dough is a fast alternative.
Chicken Pot Pie | Clip Recipe