Amazing Chicken Pot Pie

• Meat

  • 4 Chicken breasts, whole skin-on bone-in

• Produce

  • 2 cups Carrots
  • 1/2 cup Flat-leaf parsley
  • 8 oz Mushrooms
  • 1 cup Peas, frozen
  • 2 cups Yellow onions

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 Chicken bouillon cubes
  • 5 cups Chicken stock, homemade

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 Black pepper, ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, good

• Bread & Baked Goods

  • 1 Perfect pie crust

• Dairy

  • 12 tbsp (1 1/2 sticks of unsalted butter
  • 1/2 cup Heavy cream

Found on howtofeedaloon.com

Description

Ingredients

• 4 whole chicken breasts, bone-in, skin-on
• ¼ cup of good olive oil
• Kosher salt
• Ground black pepper
• 5 cups of homemade chicken stock, or homemade turkey stock
• 2 chicken bouillon cubes
• 12 tablespoons of (1½ sticks) of unsalted butter
• 8 oz. (about 1 & ½ cups) chopped mushrooms (shiitake are nice)
• 2 cups of yellow onions, chopped
• ¾ cup of all-purpose flour
• ½ cup of heavy cream
• 2 cups of carrots, ¼ slices, - blanched in boiling water for a couple minutes
• 1 cup of frozen peas
• ½ cup of chopped flat-leaf parsley
• Perfect pie crust
• 1 egg, beaten with 1 tablespoon of water (for egg wash)

Directions

• Pre-heat oven to 375 degrees F
• Place chicken breasts on a baking sheet and rub with oil. Sprinkle generously with salt and pepper.
• Roast for 65 minutes (internal temp should be 165 F) - set aside until cool enough to handle.
• Remove meat from bones and discard the skin - cut the chicken into large bites.
• Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
• In a large skillet, melt the butter over medium-high heat and add the onions and mushrooms, cook until translucent - about 15 minutes.
• Add the flour and cook over low heat, for about 2 minutes.
• Add the hot stock to the sauce, simmer for another minute or somewhat until thickened.
• Add 1 teaspoon of Kosher salt, ½ teaspoon of black pepper, and heavy cream.
• Add the cubed chicken, carrots, peas, and parsley. Mix well.
• Taste and add more salt, if needed.
• Pour filling into 4 oven-proof bowls.
• Brush egg wash around the top edges of the bowls.
• Cut the dough so it fits over the top of each bowl, with about a half inch lip around the sides. (if desired, cut additional decorative leaf-like shapes to add on top of the pot pies)
• Place cut dough on top of each bowl. Press the sides against the edges of the bowl.
• Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
• Make 3 or 4 slits in center of each dough topping.
• Place on baking sheets and bake for 45 minutes.
• Let rest for at least 15 minutes (filling is extremely hot!!)
• Enjoy!!