Chicken Pot Pie Adapted from Ina Garten 3 whole (6 split) chicken breasts, bone-in, skin-on (we used

2 whole/ split lar!e ones" worked fine) 3 tablespoons oli#e oil $osher salt %reshl& !round black pepper ' cups chicken stock, preferabl& homemade 2 chicken bouillon cubes (if &ou, like us, use (etter than (ouillon, the e)chan!e is teaspoons) *2 tablespoons (* */2 sticks) unsalted butter 2 cups &ellow onions, chopped (2 onions) 3/ cup all-purpose flour */ cup hea#& cream 2 cups medium-diced carrots, blanched for 2 minutes * (*+-ounce) packa!e fro,en peas (2 cups) * */2 cups fro,en small whole onions (apparentl&, (irds -&e sells these" I.#e ne#er found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots) Glu! of sherr& (optional) */2 cup minced fresh parsle& lea#es %or the pastr&/ 3 cups all-purpose flour * */2 teaspoons kosher salt * teaspoon bakin! powder * cup (2 sticks or */2 pound or 0 ounces) cold unsalted butter, diced */2 to 2/3 cup ice water * e!! beaten with * tablespoon water, for e!! wash %laked sea salt and cracked black pepper 1reheat the o#en to 3'+ de!rees %2 1lace the chicken breasts on a bakin! sheet and rub them with oli#e oil2 3prinkle !enerousl& with salt and pepper2 4oast for 3' to + minutes, or until cooked throu!h2 3et aside until cool enou!h to handle, then remo#e the meat from the bones and discard the skin2 5ut the chicken into lar!e dice2 6ou will ha#e to 6 cups of cubed chicken2 (7e did this a da& in ad#ance2) In a small saucepan, heat the chicken stock and dissol#e the bouillon cubes in the stock2 In a lar!e pot or 8utch o#en, melt the butter and saute the onions o#er medium-low heat for *+ to *' minutes, until translucent2 Add the flour and cook o#er low heat, stirrin! constantl&, for 2 minutes2 Add the hot chicken stock to the sauce2 3immer o#er low heat for * more minute, stirrin!, until thick2 Add 2 teaspoons salt, */2 teaspoon pepper, and hea#& cream2 Add the cubed chicken, carrots, peas, onions, parsle& and a !lu! of sherr&, if &ou.re usin! it2 9i) well2

%or the pastr&, mi) the flour, salt, and bakin! powder in the bowl of a food processor fitted with a metal blade2 Add the butter and mi) :uickl& with &our fin!ers until each piece is coated with flour2 1ulse *+ times, or until the fat is the si,e of peas2 7ith the motor runnin!, add the ice water" process onl& enou!h to moisten the dou!h and ha#e it ;ust come to!ether2 8ump the dou!h out onto a floured board and knead :uickl& into a ball2 7rap the dou!h in plastic and allow it to rest in the refri!erator for 3+ minutes2 (<his can also be made a da& or more in ad#ance2) 1reheat the o#en to 3=' de!rees %2 8i#ide the fillin! e:uall& amon! o#enproof bowls2 8i#ide the dou!h into :uarters and roll each piece into an 0-inch circle2 (rush the outside ed!es of each bowl with the e!! wash, then place the dou!h on top2 <rim the circle to */2-inch lar!er than the top of the bowl2 5rimp the dou!h to fold o#er the side, pressin! it to make it stick2 (rush the dou!h with e!! wash and make 3 slits in the top2 3prinkle with sea salt and cracked pepper2 1lace on a bakin! sheet and bake for * hour, or until the top is !olden brown and the fillin! is bubblin! hot2