Childhood Favorite

Where I grew up there was a great restaurant that specialized in chicken pot pie!  When I found this recipe from Ina Garten, it definitely lived up to my childhood memory!  I altered it a bit, as she makes individual pot pies and I made one large one.  I also add potatoes and use a different crust!  This is a great recipe to make with leftover chicken if you have it!!  I do not have a picture because everyone dug in before I could snap one....it's yummy :)

Chicken Pot Pie

6 split chicken breasts, bone in and skin on or 4-6 cups leftover chicken shredded/cubed
3 tablespoons olive oil
Coarse salt and pepper
5 cups chicken stock
2 bouillon cubes
1 1/2 sticks unsalted butter
2 medium yellow onions, chopped
3/4 cup flour
1/4 cup heavy cream
2 cups diced carrots, blanched for 2 minutes
2 cups frozen peas
2 cups potatoes, cut to 1 inch cubes
1 pie crust, not frozen but store bought is fine
1 egg yolk, 1 tablespoon water

Heat oven to 350 degrees.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a medium saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.  Add in diced potatoes and boil until tender about 10 minutes.  Remove potatoes from stock and set aside. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas and potatoes. Mix well.

Preheat the oven to 375 degrees F.

Pour filling into a large casserole dish and top with dough.  Dough will hang over the sides, press to seal to the sides against the dish.  Brush the dough with egg wash (mix yolk and water) and make 3 slits in the top. Sprinkle with coarse 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.