This is based off an Inga Garten recipe, in which I have added and deleted ingredients to make it extra delicious! It takes some time and a large mess to create this, but it was well worth it! She did not include potatoes, celery or mushrooms in hers, I did and thought it well worth the extra effort.
Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on (I used 4 skinless/boneless breasts)
3 tablespoons olive oil
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter (I used 1 stick)
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
1 package diced frozen carrots
1 package frozen peas (2 cups)
1/2 cup diced celery
1/2 cup chopped mushrooms
2 baking potatoes, peeled and cut into cubes (I microwaved the potatoes first for 3 minutes, let cool and then cubed)
1/2 cup minced fresh parsley leaves
1 to 2 packages of Puff Pastry (much easier to use this)
Method:
Preheat the oven to 350 degrees F.
*Place the chicken breasts on a baking sheet 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. Cut the chicken into large dice. You will have 4 to 6 cups of cubed 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.
*Place the chicken breasts on a baking sheet 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. Cut the chicken into large dice. You will have 4 to 6 cups of cubed 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 heavy cream. Add the cubed chicken, carrots, peas, potatoes, mushrooms, celery and parsley. Mix well and set aside
*Thaw your puff pastry, and using one of the bowls you will use for the filling as a template, trim the pastry to the size of the bowl, bake the puff pastry tops separately.
*Divide the filling equally among 4 to 6 ovenproof bowls.
*Place on a baking sheet and bake for 1 hour, or until bubbling hot
*Place your Puff Pastry top on and serve
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