The weather has been just horrendous so I thought this would be a perfect recipe to make – I also had to use the turkey stock I made a few weeks back or else it will go bad and would have been a waste of time and food.
So for this recipe you will need:
3 large chicken breasts – bone-in and with skin.
1 1/2 (asian sized) carrots – medium-sized cubes, approx. 2 cups
1 large yellow onion – chopped, approx. 2 cups
2 cups of frozen peas
1 cup of pearl onions
6 tablespoons of non-salted butter
3/4 cup of flour
1/4 cup of heavy cream
6 cups of chicken/turkey stock
2 chicken bouillon cubes
1/2 cup of chopped fresh parsley
1 egg mixed with 1 tablespoon of water (egg wash)
1. Rub the chicken breasts with olive oil and sprinkle with salt and pepper. Bake at 350F for 40 minutes. Set aside, and when completely cool, cut the chicken into large pieces discarding the skin and bones.
2. In a large pot, melt the butter on medium heat and add the chopped onions. Sweat the onions until translucent. In a medium pot, bring the stock to a simmer and dissolve the bouillon cubes into the stock.
3. Turn off the heat and add the flour. Stir until the flour/onion mixture becomes a thick paste.
4. Pour in 1 cup of the stock into the flour/onion mixture and whisk. Repeat two more times. This will remove all flour lumps!
5. Turn the heat back onto medium and pour in the remaining amount of stock. Whisk for 1 minute, until the sauce becomes thick.
6. Add the cream, 2 tablespoons of sea salt and black pepper, peas, pearl onions, chicken, parsley, and carrots. Turn off heat.
7. Ladle the chicken mixture into oven-safe ramekins. Brush the egg-wash around the rim of the ramekin and top with puff pastry. Slit the top of the puff pastry and brush with the egg-wash. Sprinkle with sea salt and black pepper.
8a. Bake at 350F for 40 minutes.
This recipe turned out pretty good. I thought the pearl onions would be really overwhelming but it really helps add texture and a sharpness to the dish. This is a perfect at-home-date dish on a heavily raining day. Enjoy!
The original recipe that I adapted mine from can be found at: http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html