| • | Preheat the oven to 350 degree F.
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| • | Place the chicken breasts on a baking sheet and rub them with olive oil.
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| • | Sprinkle generously with table salt and pepper. Roast for 35 to 40 minutes, or until cooked through.
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| • | Set aside until cool enough to handle, then take aside the meat from the bones and put aside the skin.
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| • | Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
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| • | In a little saucepan, heat up the chicken stock and dissolve the bouillon blocks in the stock.
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| • | In a large pot or Dutch oven, melt down the butter and saute the onions all over medium-low heat up for 10 to 15 minutes, until translucent.
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| • | Add the flour and cook all over low heat, stirring constantly, for 2 minutes. Add the red-hot chicken stock to the sauce.
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| • | Simmer all over low heat up for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream.
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| • | Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
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| • | For the pastry, mix the flour, salt, and baking powder in the normal bowl of a food processor fitted with a metal blade.
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| • | Add the cutting down and butter and mix quickly with your fingers until each piece is coated with flour.
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| • | Pulse 10 times, or until the plump is the size of peas.
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| • | With the motor running, add the ice water; process only enough to moisten the dough and have it only come in together.
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| • | Dump the dough aside onto a floured board and knead quickly into a ball.
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| • | Wrap the dough in plastic and allow it to remain in the refrigerator for 30 minutes.
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| • | Preheat the oven to 375 degree F.
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| • | Divide the filling up evenly among 4 ovenproof bowls.
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| • | Divide the dough into one-fourths and roll each piece into an 8-inch circle. Brush the external edges of each normal bowl with the egg wash, and then place the dough on top.
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| • | Trim the circle to 1/2-inch larger than the top of the bowl.
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| • | Crimp the dough to fold all over the side, pressing out it to make it stick. Brush the dough with egg wash out and make 3 slits in the top.
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| • | Sprinkle with sea table salt and cracked pepper.
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| • | Place on a baking sheet and bake for 1 hour, or until the top is golden brownish and the filling up is bubbling hot.
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| • | Chicken Pot Pie is ready.
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