Chicken Pot Pie
INGREDIENTS
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3 whole (6 split) chicken breasts, bone-in, skin-on
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3 tablespoons olive oil
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Kosher salt
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Freshly ground black pepper
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5 cups chicken stock, preferably homemade
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2 chicken bouillon cubes
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12 tablespoons (1 1/2 sticks) unsalted butter
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2 cups yellow onions, chopped (2 onions)
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3/4 cup all-purpose flour
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1/4 cup heavy cream
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2 cups medium-diced carrots, blanched for 2 minutes
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1 (10-ounce) package frozen peas (2 cups)
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1 1/2 cups frozen small whole onions
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1/2 cup minced fresh parsley leaves
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3 cups all-purpose flour
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1 1/2 teaspoons kosher salt
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1 teaspoon baking powder
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1/2 cup vegetable shortening
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1/4 pound cold unsalted butter, diced
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1/2 to 2/3 cup ice water
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1 egg beaten with 1 tablespoon water, for egg wash
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Flaked sea salt and cracked black pepper
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