Chicken Pot Pie N-U-M-M-Y...YES I said Nummy!

 Well, I am a little miffed right now because I took pictures of my beautiful little creations but something is wrong with my photo file...grrrr. Alas, I will do my best to create an image for you. 


 Let me start by telling you that this was not a dish to be made by the faint of heart. My poor kitchen looked as if a tornado hit it. In addition to the mammoth disaster it took about 3 hours from beginning to end. Luckily, it was worth every minute. It isn't your typical pot pie in that there isn't a crust on the bottom. The mixture goes into 4 individual ramekins and the crust is placed over the top. The secret to it NOT sticking to the ramekin when you cook it? A simple egg and cold water wash brushed on to the lip of the ramekin before placing the crust on. The same egg wash is brushed across the crust just before placing it into the oven. 


 Honestly, it was a dish that I was nervous about making but then again that's what this journey in my kitchen is all about. My best critic is my husband, he has NO problem letting me know if something is fantastic or if it is lacking. After all, he was the master of the cooking domain for the last 3 years, he is a wonderful and creative cook so I absolutely respect his advice and opinions. This recipe knocked it out of the park for him. If you've got discerning palates in your home and you're up to putting in the time and cleaning up the mess I think this recipe may just be the one to try. It's lovely comfort food and it's quite beautiful to look at....prior to devouring it of course.

Ingredients

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• olive oil
• Sea salt
• Freshly ground black pepper
• 5 cups chicken stock
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 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
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh Italian flat leaf parsley leaves

For the pastry:

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 3/4 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions

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 6-8 cups of cubed chicken.


In a medium 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 1and a half teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.


For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade(or, if you don't have a large food processor use a stand mixer with a paddle) Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.


Preheat the oven to 375 degrees F.


Divide the filling equally among 6 ovenproof bowls. Divide the dough into quarters and roll each piece into a circle large enough to cover the remkin. Brush the outside edges of each bowl with the egg wash, then place the dough on top.  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, or until the top is golden brown and the filling is bubbling hot.




Enjoy! 


xo 
Jenny Lou