Many of you guessed correctly… I made a chicken pot pie for dinner last night. I am even about to dig into the leftovers for lunch today! ? Do you love these as much as I do??? Let me know what you think! ?
Chicken Pot Pie
A classic chicken pot pie that's guaranteed to please the family.
- 2 whole chicken breasts, bone-in, skin-on (4 split)
- 1/2 cup olive oil
- black pepper freshly ground
- 5 cups chicken stock preferably homemade
- 2 cubes chicken bouillon or 2 tsps Better Than Bouillon
- 5 TBS butter unsalted
- 2 cups yellow onion chopped
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for two minutes
- 2 cups frozen peas
- 1 1/2 cups frozen small whole onions
- 1/2 cup fresh parsley leaves minced
- 1 package frozen puff pastry
Roast well seasoned chicken breasts at 275F for 35-40 minutes.
Set aside until cool enough to handle, then remove meat from the bones and skin.
Cut the chicken into cubes.
Add the bouillon cubes to the stock.
In a large pot add butter and olive oil and melt.
Saute the onions over medium heat for 10 to 15 minutes, until translucent.
Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
Add the chicken stock to the sauce. Simmer over low heat for 5 more minutes, stirring, until thick.
Add 2 teaspoons salt, about 1/2 teaspoon pepper, and heavy cream.
Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
Transfer filling to ramekins or oven safe container.
Brush egg wash on lip of ramekins.
Cover with defrosted puff pastry and cut ventilation holes into top.
Trim edge and brush with egg wash.
Bake at 425F for 15 minutes or until pastry is golden brown.
Few things are as comforting as a chicken pot pie, and this one packs all the flavor you could wish for. I used frozen puff pastry for mine but you can click here for my super-flaky pastry recipe if you want to add an extra-special touch.