Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 4 servings Freshly ground black pepper; 473 milliliters diced carrots, blanched for 2 minutes; 2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 tsps); 6 whole split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine); 1 liters chicken stock, preferably homemade; 1 egg beaten with 1 Tbsp water, for egg wash; 177 milliliters all-purpose flour; 118 milliliters minced fresh parsley leaves; 59 milliliters heavy cream; 118 milliliters ice water; 4 servings Kosher salt; 3 Tbsps olive oil; 355 milliliters frozen small whole onions (apparently, Birds Eye sells these; Ive never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots); 283 grams package frozen peas (2 cups); 4 servings Flaked sea salt and cracked black pepper; 473 milliliters yellow onions, chopped (2 onions)

Chicken Pot Pie might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 696 calories, 54g of protein, and 26g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 2 hours. Plenty of people made this recipe, and 404 would say it hit the spot. A mixture of baking powder, sea salt and cracked pepper, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.