A comforting and flavorful chicken pot pie with a flaky crust and hearty filling.
Preheat your oven to 375°F.
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Place the chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes until cooked through. Let cool, then dice into bite-sized pieces.
Roasting the chicken enhances its flavor compared to boiling.
In a saucepan, melt the butter over medium heat. Add the diced onion and sauté until translucent. Stir in the flour and cook for 2 minutes.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually add the chicken stock to the roux, stirring constantly. Bring to a simmer and cook until thickened. Stir in the heavy cream, diced chicken, carrots, peas, and parsley.
Adding the cream last prevents it from curdling.
In a mixing bowl, combine the flour, baking powder, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the ice water and mix until the dough comes together. Chill for 30 minutes.
Chilling the dough helps prevent shrinkage during baking.
Divide the filling among ovenproof bowls. Roll out the dough and cover each bowl, sealing the edges. Brush with beaten egg and cut small slits on top.
Sealing the edges prevents the filling from leaking out.
Bake the pot pies for 45 minutes until the crust is golden and the filling is bubbling. Let cool slightly before serving.
Allowing the pies to cool slightly makes them easier to handle and enhances the flavors.
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