2 whole skin-on, bone in chicken breast or 4 split chicken
breast (approx 5 cups give or take a cup) Turkey works too!
3 Tablespoon olive oil
5 cups chicken broth or stock
1 ¼ sticks of butter, unsalted
1 ½ Cup chopped yellow onion
¾ Cup all purpose flour
¼ Cup of half and half
2 Cup diced carrots, diced med/small and blanched for 3 minutes
2 Cup peas, frozen
1 Cup pearl onion, frozen whole
¼ Cup minced parsley, fresh
1 Large red potato or 2 medium red potatoes, diced small
Refrigerator pie crust or homemade pie crust
Preheat the oven to 350°
Place chicken breast onto a baking sheet. Rub them with
olive oil and sprinkle well with salt and pepper.
Roast for 40 minutes checking to make sure the meat is
cooked through and meat thermometer reads 165°.
Set aside to cool, then remove the meat from the bone and
skin and discard keeping the meat. Cube the chicken or shred depending on your
liking. (I like to shred my chicken but it takes a little more time).
In a small saucepan heat the chicken broth.
In a large pot melt the butter and sauté the onions over
medium/low heat for 10-12 minutes or until translucent.
Add the flour and cook over low heat for 2 minutes, stirring
Add the hot chicken broth to flour mixture and simmer on low
for 2 minutes as the mixture thickens.
Add 2 t salt, ½ t pepper, and the half & half then add
the chicken, carrots, peas onion parsley and potato.
Pour into a large round casserole dish, or 9×9 square or divide into
ramekins for individual pies -it makes about 8 cups. Roll out the pie crust and place on top of casserole dish and filling. Crimp the around the edges to seal, pressing to make sure it
Brush the dough with egg wash and make 3-5 slits in the top.
Sprinkle with salt and black pepper.
Place on baking sheet and bake for 1 hour and until the top
is golden and filling is bubbling.
Note: playing around with different vegetable combinations can