Ingredients: |
Ingredients: 3 whole chicken breasts, skinless or skin on
3 T olive oil
Kosher salt
Freshly ground pepper
5 cups chicken stock
12 T (1½ sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3 garlic cloves, minced
¾ cup all-purpose flour
¼ cup half-and-half
2 cups medium-diced carrots
2 stalks celery, chopped
1 (10 oz) package frozen peas or green beans (2 cups)
1½ cups frozen small whole onions
½ cup minced fresh parsley leaves
2 refrigerated pie crusts (in the roll as dough)
1 egg beaten with 1 T water, for egg wash
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Directions: |
Directions:Preheat oven to 350º
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat and discard the skin (if using). Cut the chicken into large dice. You will have 4-6 cups of cubed chicken.
In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook another 30 seconds. 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, ½ teaspoon pepper, and the half-and-half. Add the cubed chicken, carrots, peas or beans, onions, and parsley. Mix well.
Preheat the oven to 375º.
Divide the filling equally among 4 ovenproof bowls or large ramekins. Divide each piece of dough in half and roll each piece into an 6-8 inch circle, depending on the size of your ramekins. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to ½ inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. |
