Ingredients:
- 2 cups diced chicken
- Kosher salt
- Freshly ground black pepper
- 2-3 cups chicken stock, preferably homemade
- 1 chicken bouillon cubes or one tsp chicken base
- 1 stick unsalted butter = 8 tbsp
- 1 cups yellow onions, chopped (1 med onion)
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2 medium carrots, diced
- 1 med potato, diced
- 1 cup frozen peas
- 1 tbsp parsley flakes or 1/4 cup fresh parsley, chopped
- scant pinch of nutmeg
- 1 pie crust
Directions
Poach chicken breast in broth and bullion, season with a little salt and some pepper.
In a large pot or Dutch oven, melt the butter and sauté the onions and carrots over medium-low heat for 10 to 15 minutes, until onions are almost translucent and then add in potato and cook until crisp tender. The carrots and potato will finish cooking in the oven later.
Add the flour and cook over low heat, stirring constantly, for 2 minutes.
Add the hot chicken stock through a strainer as you add it to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoons salt, 1/2 teaspoon pepper, heavy cream and nutmeg. You may not need as much stock or cream as above. Just remember it is supposed to be thick. Add the cubed chicken, peas, and parsley. Mix well and remove from heat.
Preheat the oven to 375 degrees F.
Divide the filling equally among individual ovenproof bowls. Divide the dough into as many pieces and roll out 1/2 inch larger than each bowl. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top.
Place on a baking sheet and bake for about 45 minutes, or until the top is golden brown and the filling is bubbling.
