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Chicken Pot Pie
Nb persons: 6
Yield:
Preparation time: 30
Total time: 1:30
Source: Barefoot Contessa
| 4 | chicken breasts, bone in, skin on |
| 3 tablespoons | olive oil |
| Kosher salt | |
| Freshly ground black pepper | |
| 5 cups | chicken stock, preferably homemade |
| 2 | chicken bouillon cubes |
| 12 tablespoons | unsalted butter |
| 2 cups | yellow onions, chopped, (2 onions) |
| 3/4 cup | all-purpose flour |
| 1/4 cup | heavy cream |
| 2 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 |
| 1 1/2 packages | frozen puff pastry |
| 1 | egg, beaten with 1 T water, for egg wash |
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 about 4 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 saute 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.
Preheat the oven to 375 degrees F.
Divide the filling equally among 6 ovenproof bowls. Cut the puff pastry into circles slightly larger than the diameter of the bowls (use a mixing bowl as a guide). Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. 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. If the dough is browning too early, cover with foil.
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