Ina Garten's Chicken Pot Pie

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I haven't made this but am posting for safe keeping.

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Steps

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Preheat the oven to 350 degrees 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 salt and pepper.

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Roast for 35 to 40 minutes , or until cooked through.

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Set aside until cool enough to handle , then remove the meat from the bones and discard the skin.

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Cut the chicken into large dice.

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You will have 4 to 6 cups of cubed chicken.

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In a small saucepan , heat the chicken stock and dissolve the bouillon cubes in the stock.

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In a large pot or dutch oven , melt the butter and saute the onions over medium-low heat for 10 to 15 minutes , until translucent.

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Add the flour and cook over low heat , stirring constantly , for 2 minutes.

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Add the hot chicken stock to the sauce.

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Simmer over low heat for 1 more minute , stirring , until thick.

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Add 2 teaspoons salt , 1 / 2 teaspoon pepper , and heavy cream.

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Add the cubed chicken , carrots , peas , onions and parsley.

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Mix well.

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For the pastry , mix the flour , salt , and baking powder in the b.

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Ingredients

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whole chicken breasts, olive oil, kosher salt, fresh ground black pepper, chicken stock, chicken bouillon cubes, unsalted butter, yellow onions, all-purpose flour, heavy cream, carrots, frozen peas, frozen small whole onions, fresh parsley leaves, baking powder, vegetable shortening, ice water, egg, water, flaked sea salt, black pepper