- Average
- Average budget
Ingredients
- 3 whole chicken breasts, bone-in, skin-on
- 3 tbsp olive oil
- Freshly ground black pepper
- 2 cups chicken stock, preferably homemade
- 2 chicken bouillon cube
- 1 1/2 stick unsalted butter
- 2 cups yellow onions, chopped
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots
- 1 (10 oz) package frozen peas about 2 cups
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
Preparation
Step 1
Preheat the oven to 350 degrees F.
Step 2
Place the chicken breasts on a baking sheet and rub them with olive 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 from the bones and discard skin. Cut the chicken into large dice. You will have 4-6 cups of cubed chicken.
Step 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 over medium-low heat for 10-15 minutes, until 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 minute, stirring until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
Step 4
Preheat the oven to 375 degrees F.
Step 5
Put the filling in a store bought pie crust. Place the other dough on top. 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. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until top is golden brown and the filling is bubbling.