Ingredients
- 3 whole (6 split) 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 (1 1/2 sticks) 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
For the pastry:
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Directions
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, 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, 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.
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By obeythepeople
on June 13, 2013
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this recipe was about as good as it gets. I followed the recipe to a t minus a few things. I added potatoes green beans and corn to my mix but left out the small onions and peas I also use the full crust top and bottom. this recipe came out great I would recommend it to anybody.
By shorti5081
on June 05, 2013
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This is my favorite chicken pot pie recipe. However, my husband eats very healthy so I had to make a few adjustments. A classic roux uses oil, not butter; so instead of cooking the onions in 1 1/2 sticks of butter, I used 3/4 cups of olive oil. For the heavy cream, I used fat-free half and half as a substitute. Just a few minor modifications, but still the same great taste! We are not fans of pearl onions, so we omitted them and put in a couple chopped red potatoes in their place. To make things easier (and slightly less fattening I used frozen phyllo dough on top of the baking dishes. You can use frozen puff pastry as well, but phyllo dough tastes good and has less fat.
By SaliBnet
Doha
on June 05, 2013
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I absolutely love this recipe! I used homemade chicken stock and basically followed the recipe as written with only minor modifications. So full of flavor, fabulous. Will definitely make this again. What Ina does differently from other recipes is to roast the chicken first, I think this makes a difference. I used chicken thighs because they were on sale and always flavorful. As well I used mainly fresh veg. When I sautéed the onions I added fresh chopped carrots and celery. When tender I added the frozen peas and corn before adding the flour. This recipe is a keeper.
UPDATE: I have made this recipe 3 or 4 times since posting this review, each time it has been exceptional. Now I use frozen puff pastry and love it! I make individual portions. This recipe will make 4 portions. If not ready to eat that day; after baking, cool completely, wrap in foil and freeze. It is easy to thaw and pop in hot oven (400C for about 30-45 mins or bubbly. Wonderful!
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