![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PotPie4.gif\" "\\"PotPie4\\"")
<\/p>\n<\/p>\n
I love pot pies, chicken, beef, and lobster. \u00a0This recipe is Ina garten’s but I use Dufour pastry dough for the topping. \u00a0It’s the perfect puff pastry and a pantry (freezer) staple in my house.\u00a0 When it’s cold outside this is a wonderful meal to serve with a great salad and a glass of wine… maybe even in front of a warm fire.\u00a0 Enjoy!<\/p>\n
<\/p>\n
INGREDIENTS:
\n\u2022 3 whole chicken breasts, bone-in, skin-on (split)
\n\u2022 3 tablespoons olive oil
\n\u2022 Kosher salt
\n\u2022 Fresh ground black pepper
\n\u2022 5 cups chicken stock, preferably homemade
\n\u2022 2 chicken bouillon cubes
\n\u2022 12 tablespoons unsalted butter
\n\u2022 2 cups yellow onions, chopped (2 onions)
\n\u2022 \u00be cup all-purpose flour
\n\u2022 \u00bc cup heavy cream
\n\u2022 2 cups medium-diced carrots, blanched for 2 minutes
\n\u2022 1 (10 ounce) package frozen peas (2 cups)
\n\u2022 1 \u00bd cups frozen small whole onions
\n\u2022 \u00bd cup minced fresh<\/p>\n
<\/p>\n
DIRECTIONS:
\n\u2022 Preheat the oven to 350 degrees F.<\/p>\n
\u2022 Place the chicken breasts on a baking sheet and rub them with olive oil.<\/p>\n
\u2022 Sprinkle generously with salt and pepper.<\/p>\n
\u2022 Roast for 35 to 40 minutes, or until cooked through.<\/p>\n
\u2022 Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.<\/p>\n
\u2022 Cut the chicken into large dice.<\/p>\n
\u2022 In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.<\/p>\n
\u2022 In a large pot or Dutch oven, melt the butter and saut\u00e9 the onions over medium-low heat for 10 to 15 minutes, until translucent.<\/p>\n
\u2022 Add the flour and cook over low heat, stirring constantly, for 2 minutes.<\/p>\n
\u2022 Add the hot chicken stock to the sauce.<\/p>\n
\u2022 Simmer over low heat for 1 more minute, stirring until thick.<\/p>\n
\u2022 Add 2 teaspoons salt, \u00bd teaspoon pepper, and heavy cream.<\/p>\n
\u2022 Add the cubed chicken, carrots, peas, onions and parsley. Mix well.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PotPie3.gif\" "\\"PotPie3\\"")
<\/p>\n
\u2022 Use the Defour Pastry Dough\u2026 remember to defrost in the fridge for two to three hours.<\/p>\n
\u2022 Roll out dough and cut out around your ramekin to fit, making sure it hangs over the edge.<\/p>\n
\u2022 Use an egg wash to brush on dough. (Egg wash: 1 egg & 1 tablespoon of water whisked). \u00a0You can use extra dough to cut out show flakes, leaves or hearts.<\/p>\n
\u2022 Divide the filling equally among 4-6 ovenproof bowls.<\/p>\n
\u2022 Brush the outside edges of each bowl with the egg wash, then place the dough on top.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PotPie2.gif\" "\\"PotPie2\\"")
<\/p>\n
\u2022 Trim the circle to 1\/2-inch larger than the top of the bowl.<\/p>\n
\u2022 Crimp the dough to fold over the side, pressing it to make it stick.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PotPie5.gif\" "\\"PotPie5\\"")
<\/p>\n
\u2022 Brush the dough with egg wash and make 3 slits in the top.<\/p>\n
\u2022 Sprinkle with sea salt and cracked pepper.<\/p>\n
\u2022 Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
I love pot pies, chicken, beef, and lobster. \u00a0This recipe is Ina garten’s but I use Dufour pastry dough for the topping. \u00a0It’s the perfect puff pastry and a pantry (freezer) staple in my house.\u00a0 When it’s cold outside this is a wonderful meal to serve with a great salad and a glass of wine… …
Read more