|
Ingredients
6 Chicken Breasts
Olive Oil 2 Cups Carrots – diced 2 Cups Celery – diced 1 Large Onion – diced 2 Chicken Bouillon cubes 5 Cups Chicken Stock 1 stick butter ¾ Cups All Purpose Flour 2 tsp Kosher Salt ½ tsp Pepper ¼ Cup Heavy Cream 1 Box Frozen Peas 1 Box Frozen Corn Refrigerator pie dough 1 Egg |
Preheat oven to 350º. Rub the chicken with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes. Set aside to cool. Once the chicken is cool, dice or shred.In a small saucepan, heat the chicken stock and the bouillon cubes. In a large pot, melt the butter. Add the onions, carrots and celery. Cook on medium-low heat until the onions are translucent. About 10 – 15 minutes. Add the chicken to the vegetables and toss. Sprinkle the flour on top of the vegetables and chicken. Cook, stirring for an additional 2 minutes. Add the hot chicken stock and simmer for 1 minute until the mixture starts to thicken. Add the heavy cream, peas, corn, salt, pepper and parsley. Mix thoroughly to combine all ingredients. Remove from heat.Pour in the filling into a large baking dish or 4 individual oven safe baking dishes. Top with pastry dough. Cut several slits in the pastry dough. Brush with egg wash (1 egg beaten with 1 tablespoon water or milk).Bake in a 375º oven for 50 minutes. Let cool 10 minutes before serving
|
|
Leave a Reply