Ingredients
- ● 3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)
● 3 tbsp. olive oil
● Kosher salt
● Freshly ground black pepper
● 5 cups chicken stock, preferably homemade
● 2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)
● 12 tablespoons (1 1/2 sticks) unsalted butter
● 2 cups yellow onions, chopped (2 onions)
● 3/4 cup all-purpose flour
● 1/4 cup heavy cream
● 2 cups medium-diced carrots, blanched for 2 minutes
● 1 (10-ounce) package frozen peas (2 cups)
● 1 1/2 cups frozen small whole onions (apparently, Birds Eye sells these; I’ve never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots)
● Glug of sherry (optional)
● 1/2 cup minced fresh parsley leaves
For the pastry:
● 3 cups all-purpose flour
● 1 1/2 tsp. kosher salt
● 1 tsp. baking powder
● 1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
● 1/2 to 2/3 cup ice water
● 1 egg beaten with 1 tablespoon water, for egg wash
● Flaked sea salt and cracked black pepper
Description
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