• 3 whole chicken breasts with bone and skin, split into 6 portions
• Kosher salt
• Freshly ground black pepper
• ¾ cup all-purpose flour
• 5 cups homemade chicken broth
• 2 chicken bouillon cubes
• ¼ cup heavy cream
• 2 large yellow onions, chopped
• 1½ cups frozen small whole onions
• 2 cups carrots, diced medium, blanched for 2 minutes
• 2 cups frozen peas
• ½ cup fresh parsley, minced
• 1½ sticks (12 tbsp) unsalted butter
• 3 tbsp olive oil

Ingredients Needed for Flaky Pastry Crust

• 3 cups refined flour
• ½ to ⅔ cup ice-cold water
• 1 teaspoon baking powder
• 1½ teaspoons kosher salt
• ¼ pound cold unsalted butter, diced
• ½ cup vegetable shortening
• 1 beaten egg plus 1 tbsp water (for egg wash)
• Cracked black pepper and sea flake salt for seasoning

Step-by-Step Preparation for an Irresistible Chicken Pot Pie

• Start by preheating your oven to 400°F (200°C). Ensure your oven rack is in the middle position for even baking.
• Prepare the chicken by placing the breasts on a baking sheet. Season generously with kosher salt, freshly ground black pepper, and drizzle with olive oil for moisture and flavor.
• Roast the chicken in the oven for approximately 40 to 45 minutes, or until internal temperature reaches 165°F (75°C). Once cooked, remove from oven and allow to cool sufficiently so you can handle the meat comfortably.
• Carefully debone the chicken breasts, discard the bones and skin. Use two forks or your hands to shred or chop the cooked chicken into large chunks. You should end up with approximately 5 to 6 cups of shredded chicken, ready for the filling.

Making the Savory Sauce Base

• In a small saucepan, combine the homemade chicken broth with the bouillon cubes. Warm the mixture over medium heat until the cubes dissolve completely, creating a rich, flavorful stock.
• Meanwhile, melt the butter in a large skillet over medium heat. Once melted, add the chopped yellow onions, sautéing gently for 10-15 minutes until they become soft and translucent.
• Add the flour gradually to the sautéed onions, stirring continuously to make a roux. Cook this mixture over low heat for about 2 minutes to eliminate the raw flour taste.
• Slowly pour the hot chicken broth into the roux, stirring constantly to prevent lumps. Once combined, continue to simmer for about 1 minute until the mixture thickens into a smooth sauce.
• Stir in the heavy cream, followed by salt and pepper to taste. Incorporate the shredded chicken, peas, grated carrots, and minced parsley. Mix thoroughly so that all ingredients are evenly coated with the sauce.

Preparing the Flaky Pastry Crust

• Combine the flour, baking powder, and salt in a food processor fitted with a metal blade. Pulse briefly to mix the dry ingredients well.
• Add the cold butter and vegetable shortening. Process quickly and lightly with your fingertips until the mixture resembles coarse crumbs. The key to flaky pastry is maintaining cold fat pieces.
• With the processor running, slowly pour in ice water until the dough comes together. Be cautious not to add too much water—just enough for the dough to hold together without being sticky.
• Turn the dough onto a floured surface. Knead gently into a smooth, cohesive ball. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes to allow gluten relaxation and ease of rolling.

Assembling and Baking the Chicken Pot Pie

• Divide the rested dough into equal portions and roll each into a circle about 8 inches in diameter on a floured mat.
• Prepare ovenproof bowls or pie dishes. Spoon the prepared filling into each dish, ensuring not to overfill.
• Lay the rolled pastry over each dish of filling. Trim excess dough, leaving a few extra inches around the edges.
• Crimp the edges to seal the crust, pressing gently to adhere. Use a sharp knife to cut a small cross or slit in the center to allow steam to escape.
• Brush the tops with beaten egg mixed with water for a shiny, golden finish. Sprinkle with crushed black pepper and sea salt for extra flavor and texture.
• Place the assembled pies onto a baking sheet to catch any drips. Bake for approximately 45 to 60 minutes, or until the crust is deeply golden and the filling is bubbling hot.
• Allow the pies to rest for 10 minutes before serving to help set the filling and make slicing easier.

Enjoy your homemade chicken pot pie, a comforting dish that combines tender chicken, flavorful vegetables, and buttery, flaky crust. Perfect for family dinners or special occasions, this recipe is sure to become a favorite in your culinary repertoire.