Chicken Pot Pie

Ingredients

• 3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions (apparently, Birds Eye sells these; I’ve never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots)
• Glug of sherry (optional)
• 1/2 cup minced fresh parsley leaves
• For the pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Pea	1/2 cup (72g)	62
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Black Pepper	1 tsp ground (2.3g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Pastry	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.