CHICKEN POT PIES (BAREFOOT CONTESSA)
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Place chicken breasts on baking sheet and rub w/ olive oil. Sprinkle generously w/ S & P. Roast for 35 to 40 min, until cooked. Set aside until cool enough to handle, remove meat from bones. Cut the chicken into large dice (4 to 6 cups). In small saucepan, heat chicken stock and dissolve bouillon cubes in stock. In large pot, melt butter and saute onions over medium-low heat until translucent. Add flour and cook over low heat, stirring constantly, for 2 minutes. Add hot chicken stock. Simmer over low heat for 1 minute, stirring, until thick. Add 2 tsp salt, 1/2 tsp pepper, and heavy cream. Add chicken, carrots, peas, onions and parsley. Mix well. For pastry, mix flour, salt, and baking powder in food processor fitted with a metal blade. Add shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until size of peas. With motor running, add ice water; process only enough to moisten the dough andhave it just come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and allow it to rest in the fridge 30 min. Preheat oven to 375 F. Divide filling equally among 4 ovenproof bowls. Divide dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim circle to 1/2-inch larger than the top of bowl. Crimp dough to fold over sides, pressing it to make it stick. Brush dough with egg wash and make 3 slits in top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and filling is bubbling hot.
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