Just how versatile is this recipe? So so many ways to enjoy it! See below under pastry to see all the options.
2 whole chicken breasts, bone-in, skin-on
Freshly ground black pepper and Salt5 cups chicken stock
2 chicken bouillon cubes
1 1/2 stick butter
1 small onion diced.
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots
3/4 cup frozen peas
3 large potatoes pealed and diced
Add these three in a food processor and pulse ten times.
3 cups flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
Add these two below that have been diced:
1/2 cup shortening
1/4 pound cold butter, diced
Drizzle slowly while pulsing the water.
1/2 to 2/3 cup ice water
The egg is to brush dough before baking.
1 egg beaten with 1 tablespoon water, for egg wash
Sea Salt and cracked black
Chill this in the fridge for 20 minutes before topping pot pies.
Want to use the Grands?
Take them out of the tube. And using a rolling pin, roll out thin so that they will cover your ramekin. Making a 9x13? you could roll out the entire crust of a Pillsbury original pizza crust and cover the pan with that! Want to skip that all together? Bake the grands like the package says and serve the pot pie in a bowl. There is no need to reheat it in a ramekin or pan in the oven!!! * we still sprinkle a little salt and pepper over the crust before we bake it.
Preheat oven to 375*
Cook chicken in oven seasoning with salt and pepper and debone, cut into cubes. Or boil it on the stove in a pot of water or stock until cooked and debone. Want to speed it up? buy a roasted chicken from the store deli or used precooked chicken and dice.
I like my potatoes nice and tender. And this soup, once its started, is made rather quickly. So I peal, cube and boil my potatoes until fork tender in a separate pot. Drain and reserve.
In an empty stock pot, add your butter (melt) add your diced onion and diced carrots and cook five minutes on low. Add 3/4 cup of flour and stir until thick. Cook one minute. Add five cups of chicken stock and bouillon. Add 1 tsp salt, and 1 tsp pepper. Add peas and chicken. Add cream. Add reserved potatoes. Simmer on low until nice and thickened.
Spoon mixture into individual ramekins, or a baking dish of your choice.
Using your dough, cut the dough into four sections. Roll out about two inches bigger than the dish you are using. Fold over the filled ramekins and pinch edges. Using one egg, beat well and brush the tops of the dough, sprinkle with sea salt and pepper and make three slits in the top of dough. Bake for 1 hour.
Using Beef? Change beef stock, beef bouillon, diced roast, steak or your favorite meat!