Chicken Pot Pie

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Chicken Potpie is a popular American recipe. Learn how to make/prepare Potpie Chicken by following this comfortable recipe.
   
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• 3 Whole (6 split) chicken breasts, bone-in, skin-on
• 3 tbsp olive oil
• Kosher table salt
• Freshly ground black pepper
• 5 Cups chicken stock, preferably homemade
• 2 Chicken bouillon cubes
• 12 tbsp Unsalted butter
• 2 Cups Yellow onions, chopped up (2 onions)
• 3/4 Cup all-purpose flour
• 1/4 Cup heavy cream
• Cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) Package frozen peas (2 cups)
• 1-1/2 Cups frozen little whole onions
• 1/2 Cup minced freshly parsley leaves
• For the pastry:
• 3 Cups all-purpose flour
• 1-1/2 tablespoon Kosher table salt
• 1 tablespoon baking powder
• 1/2 Cup veggie cutting down
• 1/4 Pound ice-cold unsalted butter,
• 1/2 to 2/3 cup ice water
• 1 Egg beaten with 1 tbsp water, for egg wash.
• For the pastry:
• 3 Cups all-purpose flour
• 1-1/2 tablespoon Kosher table salt
• 1 tablespoon baking powder
• 1/2 Cup veggie cutting down
• 1/4 Pound ice-cold unsalted butter,
• 1/2 to 2/3 cup ice water
• 1 Egg beaten with 1 tbsp water, for egg wash.
• Flaked sea table salt and cracked black pepper
Preheat the oven to 350 degree F.
Place the chicken breasts on a baking sheet and rub them with olive oil.
Sprinkle generously with table salt and pepper. Roast for 35 to 40 minutes, or until cooked through.
Set aside until cool enough to handle, then take aside the meat from the bones and put aside the skin.
Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a little saucepan, heat up the chicken stock and dissolve the bouillon blocks in the stock.
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.
Add the flour and cook all over low heat, stirring constantly, for 2 minutes. Add the red-hot chicken stock to the sauce.
Simmer all over low heat up for 1 more 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.
For the pastry, mix the flour, salt, and baking powder in the normal bowl of a food processor fitted with a metal blade.
Add the cutting down and butter and mix quickly with your fingers until each piece is coated with flour.
Pulse 10 times, or until the plump is the size of peas.
With the motor running, add the ice water; process only enough to moisten the dough and have it only come in together.
Dump the dough aside onto a floured board and knead quickly into a ball.
Wrap the dough in plastic and allow it to remain in the refrigerator for 30 minutes.
Preheat the oven to 375 degree F.
Divide the filling up evenly among 4 ovenproof bowls.
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.
Trim the circle to 1/2-inch larger than the top of the bowl.
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.
Sprinkle with sea table salt and cracked pepper.
Place on a baking sheet and bake for 1 hour, or until the top is golden brownish and the filling up is bubbling hot.
Chicken Pot Pie is ready.
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