Barefoot Contessa (en-US)

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1½ sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
¾ cup all-purpose flour
¼ cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups) (not defrosted)
1½ cups frozen small whole onions (not defrosted)
½ cup minced fresh parsley
1 sheet frozen puff pastry, defrosted in the fridge
1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle. Separate the meat and discard the bones and skin. Dice the chicken into ¾ inch cubes. You will have 4 to 6 cups of diced chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté 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 mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.

Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.

Chicken Pot Pie