Ingredients: |
Ingredients: FOR THE FILLING:
3 whole chicken breasts, bone-in, skin-on (split)
3 Tbs olive oil
kosher salt
fresh ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 Tbs 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
2 cups medium diced celery
2 Yukon Gold potatoes, diced
1 (10 ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
FOR THE CRUST:
SEE: PIE CRUST in JUST DESSERTS
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Directions: |
Directions:You can buy Pillsbury ready made crust or make Chris' pie crust (best).
Make your pie crust and chill for an hour. When ready to use, roll out, and line a deep dish baking pan. Place a piece of Parchment paper over the dough, and fill with dried beans or rice. Bake at 375 degrees for 20 minutes. Let cool. Save the beans or rice for another time you bake a crust.
1. Preheat the oven to 375 degrees F.
2. 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 4 to 6 cups of cubed chicken.
3. 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 saute the onions, carrots, celery, over medium-low heat for 10 to 15 minutes, until softened, 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 heavy cream. Add the cubed chicken, potatoes, peas, frozen onions, and parsley. Mix well.
4. Fill the cooled pie crust with the filling. Cover the filling with the second crust. Seal the edges well. Make several slashes in the top crust to allow steam to escape. Brush the entire crust with an egg wash to promote browning.
5. Bake at 375 for 45-60 minutes, until golden brown and bubbly. |
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