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Chicken Pot Pie – Ina Fridays

Ingredients

  • 3 chicken breasts
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 1 stick unsalted butter
  • 2 cups chopped yellow onions
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots blanched for 2 minutes
  • 2 cups frozen peas
  • 1/4 C fresh parsley chopped fine

For the pastry:

  • Pre made pastry dough

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside.
  3. Once cool, Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  4. Heat the chicken stock and dissolve the bouillon cubes in the stock.
  5. In a separate pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
  6. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  7. 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.
  8. Thaw the pastry sheets 30 minutes before you need to use them.
  9. Preheat the oven to 375 degrees F.
  10. Divide the filling equally among 4 ovenproof bowls. Divide the pastry sheet 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. Brush the dough with egg wash and make some slits on top.
  11. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.