Chicken Pot Pie

9 faves
More from this source
smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
1282
FAT
272%
CHOL
119%
SOD
73%

Comments

Add a comment

Ingredients for 6 servings

3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

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 (apparently, Birds Eye sells these; I've never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots)

Glug of sherry (optional)

1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

You might also like

Chicken Pot Pie With Cream Cheese And Chive Bis...
Joy The Baker
Chicken Pot Pie With Corn-Bread Crust
Cristina Ferrare
Chicken Pot Pie
Pamela Salzman
Chicken Pot Pie Fingers
The Naptime Chef
Wolfgang's Classic Chicken Pot Pie
Wolfgang Puck
(Leftover) Turkey Or Chicken Pot Pie
One Hungry Mama
Easy Chicken Pot Pie
Bakers Royale
Double Crust Chicken Pot Pie
Joy The Baker
Biscuit-Topped Chicken Pot Pie
Foodess
Inside-Out Chicken Pot Pie Recipe
Food Republic