How to Make Chicken Pot Pie
Few things are as comforting as a chicken pot pie and this one packs all the flavor you could wish for.
Ingredients:
2 whole (4 split) chicken breasts, bone-in, skin-on
1/2 cup olive oil
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes (or 2 teaspoons better than bouillon)
5 tablespoons unsalted butter
About 2 cups yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
2 cups frozen peas
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
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.
Enjoy!
Category :
Cuisine & pâtisserie
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