Epic & Easy Chicken Pot Pie
INGREDIENTS
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- 2 tsp Kosher salt
- 1 tsp black pepper
- Freshly ground black pepper
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 4 garlic cloves, minced
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1 cup diced carrots, blanched for 2 minutes
- 1 cup celery
- 1 tsp dried thyme
- 1 (10-ounce) package of frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- Season with more salt and pepper to taste
- 1 box frozen puff pastry, thawed
INSTRUCTIONS
- 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 or shred the chicken into large bite-sized pieces.
- 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 saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic, celery, carrots, and thyme. Cook for an additional minute. 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 salt, pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well and cook until heated through.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. 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. * See note below for additional crust option. Brush the dough with egg wash and make 3 slits on the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 45min to 1 hour, or until the top is golden brown and the filling is bubbling hot.
*If you have additional pastry left, I like to put a layer on the bottom. Sprinkle with a little flour to keep from getting too moist.
