Ingredients: • 3 Whole (6 split) chicken breasts, bone-in, skin-on • 3 tbsp olive oil • Kosher salt • Freshly ground black pepper • 5 Cups chicken stock, preferably homemade • 2 Chicken bouillon cubes • 12 tbsp Unsalted butter • 2 Cups Yellow onions, chopped (2 onions) • 3/4 Cup all-purpose flour • 1/4 Cup heavy cream • Cups medium-diced 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 • For the pastry: • 3 Cups all-purpose flour • 1-1/2 tsp Kosher salt • 1 tsp baking powder • 1/2 Cup vegetable shortening • 1/4 Pound cold unsalted butter, • 1/2 to 2/3 cup ice water • 1 Egg beaten with 1 tbsp water, for egg wash. • For the pastry: • 3 Cups all-purpose flour • 1-1/2 tsp Kosher salt • 1 tsp baking powder • 1/2 Cup vegetable shortening • 1/4 Pound cold unsalted butter, • 1/2 to 2/3 cup ice water • 1 Egg beaten with 1 tbsp water, for egg wash. • Flaked sea salt and cracked black pepper How to make Chicken Pot Pie: • 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 and dissolve the bouillon cubes in the 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 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. • Add the cubed chicken, carrots, peas, onions and parsley. 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 4 ovenproof bowls. • Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, and 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. • Chicken Pot Pie is ready. Why I posted this here? Go Figure!