Chicken Pot Pie - Barefoot Contessa

By norsegal8

Ingredients

• 6 split chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• kosher salt
• black pepper
• 5 cups chicken stock
• 2 chicken bouillion cubes
• 12 tablespoons unsalted butter
• 2 cups chopped yellow onion
• 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
• frozen puff pastry dough

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees.

Place the chicken breasts on a baking sheet and rub them with the olive oil. Sprinkle generously with the 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 a medium dice. You will have 4 to 6 cups of cooked chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillion 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 the heavy cream. Add the chicken, carrots, onions, peas and parsley. Mix well.

Preheat the oven to 375 degrees.

Divide the filling equally among 4 ovenproof bowls. Roll out the thawed puff pastry. Cut out 4 8-inch circles of pastry. 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 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 30 to 40 minutes, or until the top is golden brown and the filling is bubbling hot.