3-4 whole chicken breasts
3 tablespoons olive oil
Salt and black pepper
5 cups chicken stock
12 tablespoons butter
2 cups sweet onions, chopped
3/4 cup AP flour
2 1/2 tablespoons rosemary, chopped
2 1/2 tablespoons sage, chopped
2 1/2 tablespoons thyme, chopped
1/4 cup heavy cream
2 cups carrots, medium-diced blanched for 2 minutes or frozen
1 (10 oz) package frozen peas
1 (10 oz) package frozen corn
1 1/2 cups yellow potatoes, chopped and cubed
Preheat the oven to 350 degrees.
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. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
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 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 heavy cream. Add the cubed chicken, carrots, peas, corn, potatoes and herbs. Mix well.
Preheat the oven to 375 degrees.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8 inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2 inch larger than the top of the bowl. 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. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.