For months, Judit has been asking for Chicken Pot Pie. Since I made some puff pastry I thought this would be a good time to try.
3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
12 tablespoons unsalted butter
2 medium onions chopped
3/4 cup flour
1/4 cup heavy cream
2 cups diced carrots
1 (10-ounce) package frozen peas
1 1/2 cups mushrooms, sliced
1/2 cup minced fresh parsley leaves
Use frozen if you don’t have homemade.
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 saute the onions over medium-low heat for 10 to 15 minutes. 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, mushroom, and parsley. Mix well and let simmer on low heat stirring occasionally for about 15 minutes while you prepare the puff pastry lids.
Preheat the oven to 375 degrees F.
Roll out puff pastry to desired thickness (about 1/4″). Cut out lids slightly bigger than top of plate/bowl/pie tin. I had enough for 6 individual pies. Sprinkle with sea salt and cracked pepper. Place on a baking sheet for about 15-20 minutes or until the top is golden brown and the filling is bubbling hot.
I worked with Ina Garten’s recipe.