Chicken Pot Pie
adapted from Ina Garten
3 whole (6 split) chicken breasts, bone in, skin on
kosher salt and freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1/2 cup minced fresh parsley
1/2 tsp tarragon
1 pkg. puff pastry
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Shred the cooled chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the chicken, carrots, peas, parsley, dill, and tarragon. Mix well. Place the stew in individual gratin dishes. Place the dishes on a sheet pan lined with parchment or wax paper. Bake for 10 minutes.
Remove the stew from the oven and arrange the puff pastry on top of the filling. Brush them with egg wash, and return to the oven. Bake for another 15-20 minutes, or until the pastry is brown and the stew is bubbly.