Recipe courtesy of Jacqueline Twa
5 cups cubed chicken (I use 2 rotisserie chickens, skin & all fat removed)
5 cups chicken stock
1 Tbsp of good chicken base (I like to use “Better than Bouillon”)
3/4 cups of unsalted butter
2 cups diced yellow onion
3/4 cup flour
1/4 cup whipping cream
2 cups diced blanched carrots
2 cups frozen peas
1/2 cup chopped parsley
9 inch double crust pie (click here for my recipe)
Preheat the oven to 375 F degrees.
Heat the chicken stock and chicken base together to make a concentrated stock. In another pan, sauté the onions over medium heat until soft and translucent. Add the flour and stir constantly, for 2 minutes until a rue is formed. Add the hot chicken stock to the rue, stirring until thick (a minute of two). Add 2 teaspoons salt, 1/2 teaspoon pepper, and the whipping cream. Pile in the chicken, carrots, peas and parsley.
Divide the filling equally among 4 oven proof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush thedough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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