Recipes » Chicken » Chicken Pot Pies (Makes 10 pies)

Ingredients

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 8 tablespoons (1 stick) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 1/3 cup all-purpose flour
• 1/3 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole (pearl) onions
• 1/2 cup minced fresh parsley leaves
• chopped thyme
• 1 tsp. paprika
   
• For the pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Preparation

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock.  In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 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 more minute, stirring, until thick. Add more flour, if necessary. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions ,parsley, thyme and paprika. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.
Divide the filling equally among 10 ovenproof bowls.
I used 4 or 5 inch clear Pyrex prep bowls. Whatever you have.

 Divide the dough into 10 pieces and roll each piece into a circle. Brush the outside edges of each bowl with the egg wash, 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 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 the top is golden brown and the filling is bubbling hot.

(Re-heat 350 with foil around the crust.  bake for 30 minutes.)