Chicken Pot Pie
3 skinless, boneless chicken breasts
3 Tbs olive oil
freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
1 chopped yellow onion
3/4 cup flour
1/4 heavy cream
2 cups diced carrots
2 cups frozen peas
1/2 cup minced fresh parsley
Cube the chicken breasts and cook in a skillet. Remove from heat.
Heat the chicken stock in a small saucepan dissolving the bouillon cubes. Let simmer over medium heat. In a large pot melt the butter. When the butter is melted, add chopped onion and saute over med-low heat for 15 minutes or until translucent. Slowly add flour to the onions, stirring constantly for 2 minutes. Add the hot chicken stock to the onions and flour and stir until thick. Add 3/4 teaspoons salt, 1/2 teaspoons pepper + heavy cream. Add your cubed chicken, peas, carrots and parsley. Remove from heat.
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 lb cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 Tbs water for egg wash
Mix flour, salt, and baking powder in stand mixer with paddle attachment. (Ina suggests using a food processor with a metal blade, but I don't have one of those and my stand mixer worked just fine.) Add the shortening and butter and mix quickly with your fingers until each pieces is coated with flour. Mix on low speed until the fat is the size of peas. With the mixer running, add the ice water. Only mix until the dough is moistened and just comes together. Dump the dough onto a floured surface and knead quickly into a ball. Wrap in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling among 5 oven safe bowls. Divide the dough into 5 equal pieces. Roll each piece into a circle large enough to cover the top of one bowl. Place the dough over the bowl and press to make it stick. Brush the dough with egg wash and cut slits in the top. Place on a baking sheet and bake for 45 minutes, or until the top is golden brown.
This recipe is enough to feed my family of seven with an extra bowl for lunchtime leftovers.