Chicken Pot Pie

Chicken Pot Pie
(adapted from Ina Garten's Food Network Recipe)

4-5 chicken breasts
Olive oil
Salt & pepper

5 cups chicken stock
2 chicken bouillon cubes
2 cups diced carrots
3 medium sized potatoes

12 tablespoons (1 ½ sticks) unsalted butter
1 cup yellow onion, chopped (1 medium/large onion)
¾ cup all-purpose flour
¼ cup heavy cream
1 cup frozen peas
1 cup frozen corn

1 package refrigerated pie crust

Preheat oven to 350 degrees.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Bake for 35 to 40 minutes, or until cooked through. Cut into bite-size pieces.

While chicken is cooking, bring chicken stock to a boil and dissolve bouillon cubes.  Add carrots and potatoes and simmer for 8-10 minutes or until semi-soft/half-cooked.  Separate carrots and potatoes from chicken stock and set aside to avoid overcooking, while keeping chicken stock warm on stove.

Preheat oven to 375 degrees.

In large saucepan, melt butter & sauté chopped onion over medium-low heat for 10-15 minutes until translucent.  Add 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 minutes, stirring, until thick.  Add 1 teaspoon salt, ½ teaspoon pepper, and heavy cream.  Add the cubed chicken, carrots, potatoes, peas, and corn.  Mix well.

Add to 9” x 13” glass pan.  Blend 1 egg & 1 Tablespoon of water (egg wash) and spread on edges of pan. Cover with 1 ½ - 2 pie crusts, enough to hang over edge ½ inch.  Press edges with fork.  Make slits on top of crust.  Brush with egg wash & sprinkle with salt and pepper.

Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown.