From Joseph Erdos, who shares his passion for food on his blog, Gastronomer’s Guide.
- 3 split chicken breasts
- Olive oil
- Fine sea salt
- Freshly ground black pepper
- Poultry seasoning
- 3 cups chicken stock
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1 pound pearl onions, peeled and blanched for 4 minutes
- 4 carrots, sliced and blanched for 2 minutes
- 11/2 cups frozen peas
- 1/2 cup finely chopped parsley
- 1 pound store-bought puff pastry 1 large egg, beaten, for egg wash
Preheat oven to 375 F.
Rinse chicken breasts and pat dry. Place on baking sheet. Drizzle with oil and rub all over. Season with salt, pepper and poultry seasoning. Roast until juices run clear, about 30-40 minutes. An instant-read thermometer inserted into the thickest part of the meat should read 165 F. Let chicken cool until easy to handle. Discard skin and remove bones. Cut into large cubes.
Heat chicken stock until very hot. Pour a bit of stock into roasting pan to loosen brown bits; add it back into stock.
Melt butter in a large pot over medium-low heat. Add chopped onion and saute until soft and translucent, about 10 minutes. Add flour and cook, constantly stirring, for 2 minutes. Pour in hot stock and stir to combine. Simmer on low, while stirring, until liquid thickens, about 5 minutes. Season with salt and pepper. Add cream, cubed chicken, pearl onions, carrots, peas and parsley. Mix well to combine. Divide the mixture among 4 ovenproof bowls.
On a well-floured work surface, roll out puff pastry to 1/4-inch thick. Cut 4 discs to fit each bowl. Slash a few vent holes in each disc. Brush the edge of each bowl with egg wash. Place dough on top. Brush dough with egg wash. Place bowls on a baking sheet lined with aluminum foil. Bake until pastry is golden and filling is bubbling, about 40 minutes.
Makes 4 servings.