Homemade Chicken Pot Pie

Homemade Chicken Pot Pie
Recipe adapted from: http://www.thekitchn.com/
6 chicken breasts
5 cups chicken stock
2 chicken bouillon cubes
8 Tbls. (1 stick) butter
2 large yellow onions chopped
3/4 c. flour
1/4 c. heavy cream
3-4 cloves garlic, minced
6-8 medium carrots, sliced
2-3 large baking potatoes diced
10 oz. frozen peas
1 package puff pastry thawed
1 egg (slightly beaten, for use on cooking day)
12 pot pie pans (I got disposable ones from the grocery store that worked great)
Bake chicken seasoned with salt and pepper in the oven at 350 degrees for 20-30 minutes, until done in center.  Dice and set aside.
In a small bowl, heat chicken stock and add bullion cubes.  Set aside.
In a large pot, melt butter and saute onions until soft (about 5-10 minutes).  Add flour and cook for an additional 2 minutes, stirring continuously.
Add hot stock and stir until flour bits have completely dissolved.  Add heavy cream, garlic, carrots, potatoes, peas, and chicken and set aside to cool.
Once cooled slightly, divide chicken and vegetable mixture into 12 pot pie pans.  Roll out puff pastry dough and cut circles to top each pot pie.
If freezer cooking, freeze at this point.  Follow directions below to cook.
Brush each pot pie with egg wash and cut slits in top for venting.  Bake pot pies uncovered, on a cookie sheet to prevent spills from bubbling over, at 375 degrees for 60-90 minutes (depending on if cooking from frozen or fresh).
Makes 12 pot pies.
Food for thought:
The most recent time I made these, I put dough in the bottom of the pans as well before adding the chicken mixture.  We all loved the crust so much we wanted more of it.  I haven’t baked any from this batch yet so I will let you know if it works. 

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