Chicken Pot Pie Recipe

• 3 Whole (6 split) chicken breasts, bone-in, skin-on
• 3 tbsp olive oil
• Kosher salt
• Freshly ground black pepper
• 5 Cups chicken stock, preferably homemade
• 2 Chicken bouillon cubes
• 12 tbsp Unsalted butter
• 2 Cups Yellow onions, chopped (2 onions)
• 3/4 Cup all-purpose flour
• 1/4 Cup heavy cream
• Cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) Package frozen peas (2 cups)
• 1-1/2 Cups frozen small whole onions
• 1/2 Cup minced fresh parsley leaves
• For the pastry:
• 3 Cups all-purpose flour
• 1-1/2 tsp Kosher salt
• 1 tsp baking powder
• 1/2 Cup vegetable shortening
• 1/4 Pound cold unsalted butter,
• 1/2 to 2/3 cup ice water
• 1 Egg beaten with 1 tbsp water, for egg wash.
• For the pastry:
• 3 Cups all-purpose flour
• 1-1/2 tsp Kosher salt
• 1 tsp baking powder
• 1/2 Cup vegetable shortening
• 1/4 Pound cold unsalted butter,
• 1/2 to 2/3 cup ice water
• 1 Egg beaten with 1 tbsp water, for egg wash.
• Flaked sea salt and cracked black pepper

• 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 and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade.
• Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour.
• Pulse 10 times, or until the fat is the size of peas.
• With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
• Dump the dough out onto a floured board and knead quickly into a ball.
• Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• 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, and 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.
• Chicken Pot Pie is ready.