Chicken Pot Pie

What's not to love about getting your fresh, hardy vegetables, tender, juicy chunks of chicken, bathing in an herbal broth with a touch of cream, and topped with a golden flaky crust? This is one of America's best comfort foods. I like to make this recipe in a deep casserole dish, and look forward to the experience of eating it again over the next few days.

Total Time: 2 hrs. 

INGREDIENTS
6 – skinless, boneless chicken breasts (frozen or thawed)
3 T. olive oil
salt & pepper
5 C. chicken stock
2 chicken bouillon cubes
 1/2 stick unsalted butter
2 C. onions, chopped (2-large onions)

½ t. thyme

1 ½ t. tarragon
3/4 C. flour
1/4 C. heavy cream
2 C. sliced carrots (about 6 carrots)
1 (10-ounce) package frozen peas (2 cups)

1/2 C. minced fresh parsley leaves

For the pastry:
3 C. all-purpose flour
1 1/2 t. salt
1 t. baking powder
1/2 C. vegetable shortening
6 T. cold, unsalted butter, diced
1/2 to 2/3 C. ice water

1 egg beaten with 1 T. water, for egg wash

INSTRUCTIONS
Preheat the oven to 375 degrees F.

Place the frozen chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 50-60 minutes (if thawed, 35 minutes), or until cooked through. Set aside until cool enough to handle.  Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

Meanwhile, into a large pot melt the butter and sauté the onions, carrots, thyme & tarragon over medium heat for 10 - 15 minutes, until onions are translucent. Add the flour and cook, stirring constantly, for 2 minutes. Add the chicken stock and bouillon cubes to the sauce. Simmer for 1 minute, stirring, until thick. Add 2 t. salt, 1/2 t. pepper, and heavy cream. Add the cubed chicken, peas, 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.

Pour filling into a deep casserole dish and place rolled out dough on top. Crimp the dough to the sides. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with 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.