A snowy day calls for comfort food, and there is nothing more comforting than chicken pot pie. I had full intention of making grilled chicken salads. But after a viewing an episode of Barefoot Contessa, Ina Garten had me scrambling in the kitchen to see if I had all of the ingredients. And I did! Better yet I had PUFF PASTRY! Now I could just bake the puff pastry plain and call it a day – but a recipe that really needs it?!
This was my first attempt EVER at chicken pot pie. The flavor was delicious. It certainly is not something to eat everyday (so much butter), but it certainly was a nice treat.
Chicken Pot Pie by Ina Garten
Ingredients ***I halved everything.
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
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
**I used Trader Joes Puff Pastry. If you are feeling ambitious enough to make the pastry yourself – GO FOR IT!
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.
**I put into one corning ware bowl. 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 (Puff Pastry cooked quick 25 – 30 min), or until the top is golden brown and the filling is bubbling hot.