Chicken Pot Pie
3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 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
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan 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 sauté 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 cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or foil.
Put frozen biscuits on top and bake till bubbly and biscuits are done. Between 35 and 50 min. depending on oven.
This is how I make it
I boil 4 to 5 chicken breast with celery,onions,carrots to make a stock for Chicken Dumpling Soup. I up the onions to around 3cups. I don’t use the pearl onions.
I use a large can of broth to make sauce. I think it’s right at 5c or a little over that.
I also put in some celery (around 1 1/2c) with the onions.
After I blanch the carrots I put them in the pan with the onions for a few more min. Make sure you blanche them, if not, they will still be hard.
I use the Pillsbury frozen biscuits for the top, or you could use puff pastry or pie crust, whatever you want.