Winter is here, and it’s calling for some good chicken pot pie, comfort food at the highest level. In my family we crave it all year round, but we appreciate it even more in winter, especially when it’s raining. The warmth of the vegetables with the chicken and the sauce. Oh my word. I’m drooling just thinking about it. Honestly, make it easy on yourself and use store-bought puff pastry, it’s just as good. I hope you get to try it and enjoy ☺️
Ingredients
- 2 chicken breast bone in
- Drizzle olive oil + salt and pepper
- 1 large carrot diced and blanched
- 1 cup frozen peas
- 2 medium onions chopped
- 1/2 cup chopped parsley ( optional )
- 6 tbsp butter
- 1/2 cup all purpose flour
- 4 cups ~ (1 liter) chicken broth
- 2 cubes chicken bouillon
- 1/3 cup heavy cream
- 1 package frozen puff pastry squares thawed
- Salt and pepper to taste
Instructions
- Preheat oven to 375 F roast mode.
- Wash the chicken and pat dry, rub with olive oil and sprinkle salt and pepper generously all over, place on a baking sheet and cook for 30-40 minutes or until cooked thoroughly. Let cool, remove the skin and bone and cube into bite size ( you can also shred if you prefer ).
- In a heavy pot melt 6 tablespoons of butter add the chopped onions and sauté about 10 minutes add the flour and cook with the onions for 2 minutes add the broth and 2 cubes of chicken bouillon and stir continuously so the mixture doesn’t clump, season with salt and pepper let simmer after about a minute it will thicken add the carrots, peas and 1/2 cup of parsley and stir add 1/3 cup of heavy cream stir well and remove from heat add the chicken and give it a final stir LET COOL.
- Preheat oven to 375 F.
- Divide the filling equally between six oven proof bowls, place on a baking sheet, cover each bowl with a square puff pastry, making sure to stretch and press against the sides of the balls to cover completely. Make a slit it the middle.
- Beat 1 egg + 1 tsp white vinegar and brush on top of the puff pastry, sprinkle with coarse salt.
- Bake for for 50 minutes or until the paste is golden brown.