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Ingredients
Serves 4 | 1 hour 55 minutes active time- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups yellow onions, chopped (about 2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream or whole milk
- 2 cups medium-dice carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 1 package frozen puff pastry
- 1 egg beaten with 1 tablespoon water, for the egg wash
- Preheat the oven to 350° F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle them generously with salt and pepper.
- Roast for 35 to 40 minutes, or until they're cooked through.
- Set them aside until they're cool enough to handle, then remove the meat from the bones and discard the skin.
- Dice the chicken into large pieces. You will end up with 4 to 6 cups of cubed chicken.
- Heat the oven to 375° F.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
- In a large pot or Dutch oven, melt the butter and sauté the chopped 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 it thickens.
- Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.
- Divide the filling equally among 4 oven-safe bowls. Divide each sheet of puff pastry in half and give them a quick roll with a rolling pin.
- Brush the outside edges of each bowl with the egg wash, then place the pastry on top.
- Trim the edges of the pastry to a 1/2-inch larger than the top of the bowl.
- Crimp the pastry to fold over the side, pressing it to make it stick.
- Brush 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.
TIPS
• This can be made with a rotisserie chicken from the grocery store.
• Frozen carrots work just as well. Heat in microwave for two minutes before adding to pot.
• This can easily be made into one casserole. Add filling to a 9- by 13-inch baking dish and cover with one sheet of puff pastry. Follow the same baking directions.
