Kosher salt and fresh cracked black pepperto taste
2chicken bouillon cubes
¾cupunsalted butter(1 ½ sticks)
2cupscarrotsdiced and blanched for 2 minutes
¼ cupheavy cream
2egg beaten with 2 tablespoon waterfor egg wash
Roast the Chicken
Preheat the oven to 400 degrees F.
Place the chicken breasts on a foil-lined sheet pan. Rub the breasts with olive oil and season with salt and pepper, to taste.
Roast the chicken in the preheated oven for 30 to 45 minutes or until cooked through and it reads 165 degrees F on an instant-read thermometer.
Remove the roasted chicken from the oven and allow them to cool enough to handle.
Remove the meat from the bones, discarding the skin and bones. Chop the chicken into cubes for the pot pie filling, about 4 to 6 cups.
Make the Pot Pie Filling
Heat the chicken stock and dissolve the bouillon cubes inside a small pot over medium-high heat.
Meanwhile, melt the butter and in a large pot or Dutch oven, over medium-low heat. When the butter has melted and foaming, add the onions. Sauté the onions until they are translucent; about 10 to 15 minutes.
Add the flour to the onions. Cook over low heat, stirring constantly, for 2 minutes. Stir in the hot chicken stock. Bring to a simmer of low heat until it thickens; about 1 more minute. Season with salt and pepper, to taste.
Stir in the heavy cream and add the chicken, carrots, celery, and peas. Stir until combined, and then turn off the heat.
Assemble the Chicken Pot Pie
Preheat the oven to 375 degrees F. Line a baking pan with foil; set aside.
On a floured surface, use a rolling pin to roll out one of the two sheets of pie dough until you have about a 10-inch circle. Fit the pie dough into at the bottom of a deep 8 to 10-inch pie plate or pan.
Pour in filling into the prepared pie dough then, brush the outside edges with the egg wash.
Roll out the 2nd sheet of pie dough slightly onto the floured surface (it doesn’t have to be quite as large as the first). Carefully place the pie dough on top of the filling, centering it on top of the bottom sheet of pie dough
Trim the bottom pie dough so that it is ½-inch larger than the pie plate. Seal the top and bottom edges of the pie dough by folding over the side, crimping with your fingers or a fork it to make it stick.
Brush the dough with egg wash and make 3 slits in the top, to allow the steam to escape while baking
Place the pie pan on top of the prepared baking sheet (to prevent messy spills) and then place them in the oven.
Bake the Chicken Pot Pie
Bake the pot pie for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Allow the pot pie to cool at least 15 minutes before serving.Serve warm.
Recipe Shortcut: Use store-bought rotisserie chicken, instead of roasting the chicken yourself.Recipe adapted from Barefoot Contessa
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