Chicken Pot Pie

I got this recipe from preppykitchen.com and found it to be so far the best! I hope you enjoyed it as much as I did!

4 whole chicken breasts, 1/2 cup olive oil, 1 tsp Black pepper, 5 cups chicken stock, 5 tbsp butter, 2 cups yellow onion diced, 3 cloves garlic minced, 3/4 cup all-purpose flour, 1/4 cup heavy cream, 2 cups carrots diced, blanched for two minutes 2 cups frozen peas, small 1/2 cup fresh parsley minced (you can omit the parsley if you choose). I also tweaked the recipe and added 1 tsp of thyme!

Start by bringing your chicken to room temperature so it bakes evenly. Drizzle Olive Oil over all the chicken breast and sprinkle salt and pepper and bake in the oven at 375*F for 30-40 minutes then cool until you can handle them to dice up and put back into the juice from the pans.

While the chicken is cooking lets start the rue! Take your Olive Oil and 6 TBS of Butter and warm up in your dutch oven or large pot, once it's warm, add the onions and cook for 5 minutes then add your garlic for another 2 minutes. Add your flour and mix really well to create a paste mixture and when the flour starts to turn a golden color about 5 minutes you can then add your stock & cream & thyme. In another pot boil your carrots for about 8-10 minutes and then add them with your frozen peas and diced chicken with the juices and let it simmer to thicken back up. While the stew is thickening, lets make the dough!

You will need:

1 1/4 cups all-purpose flour, plus more for rolling 2 tbsp granulated sugar, plus 1 tsp 1/4 tsp kosher salt 8 tbsp unsalted frozen butter cubed and 5-7 TBSP of ice water. In a large food processor (I use my Kitchen Aide food processor) Put all ingredients except for the water and pulse until the butter is the size of peas, slowly add ice cold water and pulse a few times until combined. It will be crumbly looking, don't worry! It will all be OK! Put flour on your surface and dump the mixture down to knead into a ball. Don't over knead because your warm hands will melt the butter and you won't get that flaky crust. create a flat disk and wrap in saran wrap and place in the freezer for about 5 minutes to get cold. Then roll the dough out to about 1/4 of an inch thickness and cut into strips. When creating a lattice effect, start with evenly placing your strips to the distance you are looking to achieve and then lifting back every other strip half way and place your first strip. Fold the strips back over and repeat working your way out on both sides until you have completed your lattice. Using a cookie cutter cut out a circle or using a knife cut out the dimensions of your baking dish and using a spatula carefully pick up the lattice and place it on a non-stick cookie sheet for baking. Use 1 egg and a TBS of heavy cream or Milk as an egg wash to brush the tops of the pastry before baking.

Bake them in the oven until they're golden on top and top your dish with the crust before serving!