- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons essential olive oil
- Kosher salt
- Freshly ground pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for just two minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- For that 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 twoOr3 cup cold water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked ocean salt and cracked pepper
Preheat the oven to 350 levels F.
Put the chicken breasts on the baking sheet and rub all of them with essential olive oil. Sprinkle generously with pepper and salt. Roast for 35 to 40 minutes, or until cooked through. Put aside until awesome enough to deal with, then take away the meat in the bones and discard your skin. Cut the chicken into large dice. You'll have four to six glasses of cubed chicken.
In a tiny saucepan. heat the chicken stock and dissolve the bouillon cubes within the stock. Inside a large pot or Nederlander oven. melt the butter and saute the onions over medium-low heat for ten to fifteen minutes, until translucent. Add some flour and prepare over low heat, stirring constantly, for just two minutes. Add some hot chicken stock towards the sauce. Simmer over low heat for another minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and high cream. Add some cubed chicken, carrots, peas, onions and parsley. Mix well.
For that pastry. mix the flour, salt, and baking powder within the bowl of the mixer fitted having a metal blade. Add some shortening and butter and blend rapidly together with your fingers until each bit is coated with flour. Pulse 10 occasions, or before the fat is how big peas. Using the motor running, add some cold water process only enough to moisten the dough and also have it simply get together. Dump the dough out onto a floured board and knead rapidly right into a ball. Wrap the dough in plastic and let it rest within the refrigerator for half an hour.
Preheat the oven to 375 levels F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each bit into an 8-inch circle. Brush the outdoors edges of every bowl using the egg wash, then put the dough on the top. Trim the circle to at least oneOr2-inch bigger than the top bowl. Crimp the dough to fold within the side, pressing it to really make it stick. Brush the dough with egg wash making 3 slits within the top. Sprinkle with ocean salt and cracked pepper. Put on a baking sheet and bake for one hour, or before the top is golden brown and also the filling is bubbling hot.
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