Chicken Pot Pie Bowls

 Here is my favorite Chicken Pot Pie Recipe ever - I loved this recipe cause my husband is super picky if he doesn't like certain veggies, I can simply split the recipe and my pie can have different ingredients than the others. I was able to just split the recipe in half and make individual pies, the only difference in these pies was mine had onion and my husbands didn't. You can add or replace any vegetable you prefer. It's pretty simple and the results are tasty and impressive.

Ingredients

* about 3 reg sized chicken breasts
* 3 tablespoons olive oil
* salt ( I used kosher, but not necessary)
* Black pepper
* 5 cups chicken stock
* 2 chicken bouillon cubes
* 1 1/2 sticks unsalted butter (cut up)
* 2 cups yellow onions, chopped
* 3/4 cup all-purpose flour
* 1/4 cup heavy cream
* 2 cups medium-diced carrots, (blanched for 2 minutes)
* 2 cups frozen peas
* 1/2 cup fresh or dried parsley
* 1-2 cups cut up potato (I used 1 whole large potato)
* You can add whatever veggi's you want, next time I want to add corn to this as well, whatever your favorite veggi's are you can add to this or swap for whatever veggi's you dont like.

Preheat oven to 350

Bake the chicken, rub them with olive oil and sprinkle with salt and pepper to taste. Bake for about 45 minutes (times may vary depending on size). Let cool and then chop, if using chk on bone remove the skin). Cut the chicken into large dice. Should have at least 4 cups cubed chicken

While chicken is baking, prep your veggi's. Chop up the onion, potato, carrots (make sure to blanche the carrots). Then you will need 2 sauce pans. In the smaller sauce pan add the chicken stock and dissolve the bouillon cubes in the stock over medium heat. In the 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, onions and parsley. Mix well.


For the pastry: You can use this recipe or just buy puff pastry as a shortcut to make things easier.

* 3 cups all-purpose flour
* 1 1/2 teaspoons kosher salt
* 1 teaspoon baking powder
* 1/2 cup vegetable shortening
* 1 stick cold unsalted butter, diced
* 1/2 to 2/3 cup ice water
* 1 egg beaten with 1 tablespoon water, for egg wash
* salt and pepper to season tops of pie crusts

For the pastry, mix the flour, salt, and baking powder in the bowl. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Use a pastry cutter until the fat is the size of peas. Then add the ice water to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

I used deep oven proof bowls on a cookie sheet to bake these, you can use any size, if large wide dish just lower heat to maybe 350 and check on it as needed.
Divide the filling to 4 bowls. Then roll out your dough to 8x8 squares to cover tops of bowls. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Pinch around edge and trim with kitchen scissors. Brush the dough 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 and hot.

I added the leaves for decoration, i just rolled out the dough and used a knife to cut out the shapes and lightly cut into them to make the lines on the leaves.