How To Make (And Freeze!) Individual Chicken Pot Pies

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The Kitchn


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6 chicken breasts

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock

2 chicken bouillon cubes

8 tablespoons (1 stick) unsalted butter

2 cups yellow onions, chopped

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups carrots, diced and blanched for 2 minutes

2 cups Russet potatoes, diced

1 (10-ounce) package frozen peas (2 cups)

1 package frozen puff pastry, thawed

1 egg, beaten


Baking sheet

Small saucepan

Large pot or Dutch oven

Rolling pin

6 small foil baking containers, or oven-proof bowls

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