Chicken Pot Pie
Directions
- 1Place chicken breasts on a baking sheet, rub with olive oil, and sprinkle with salt and pepper.
- 2Roast for 35 to 40 minutes at 350 degrees F.
- 3Remove meat from bones, discard the skin and cut into large dice.
- 4Heat the chicken stock in a saucepan and dissolve the bouillon cubes in the stock.
- 5Melt butter and saute the onions over medium-low heat for 10 to 15 minutes in a large pot or Dutch oven until translucent.
- 6Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- 7Add the hot chicken stock to the sauce.
- 8Simmer over low heat for 1 more minute, stirring, until thick.
- 9Add salt, pepper, heavy cream, cubed chicken, carrots, peas, onions, and parsley.
- 10Mix well.
- 11Mix the flour, salt, and baking powder in the bowl of a food processor.
- 12Add the shortening and butter and pulse until the fat is the size of peas.
- 13Add the ice water with the motor running; process only enough to moisten the dough and have it just come together.
- 14Knead quickly into a ball.
- 15Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- 16Preheat the oven to 375 degrees F.
- 17Divide the filling equally among 4 ovenproof bowls.
- 18Divide the dough into quarters and roll each piece into an 8-inch circle.
- 19Brush the outside edges of each bowl with the egg wash, then place the dough on top.
- 20Trim the circle to 1/2-inch larger than the top of the bowl.
- 21Crimp the dough to fold over the side, pressing it to make it stick.
- 22Brush the dough with egg wash and make 3 slits in the top.
- 23Sprinkle with sea salt and cracked pepper.
- 24Place 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 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons unsalted butter
- 2 cups yellow onions, chopped
- 0.75 cup all-purpose flour
- 0.25 cup heavy cream
- 2 cups medium-diced carrots, blanched
- 10 ounce package frozen peas
- 1.5 cups small whole onions, frozen
- 0.5 cup fresh parsley leaves, minced
- 3 cups all-purpose flour
- 1.5 teaspoons kosher salt
- 1 teaspoon baking powder
- 0.5 cup vegetable shortening
- 0.25 pound cold unsalted butter, diced
- 0.5 cup ice water
- 0.66 cup ice water
- 1 egg beaten with water
- 1 tablespoon water
- flaked sea salt
- 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.
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