Heirloom Chicken Pot Pie
INGREDIENTS
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2 whole heritage roasting chickens (app. 4 lbs. each) or 3 whole, bone-in, skin-on chicken breasts
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5 cups chicken stock
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12 tablespoons (1 1/2 sticks) Kerrygold unsalted butter
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2 cups chopped yellow onions (2 onions)
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2 cups diced carrots (4 carrots)
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3/4 cup Gold Medal all-purpose flour
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1/4 cup heavy cream
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1/2 teaspoon freshly ground black pepper
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1 teaspoon Morton salt
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1 10-ounce package frozen peas (2 cups)
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1 1/2 cups frozen small onions
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1/2 cup minced fresh parsley
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1 package (14 oz.) frozen puff pastry (unthawed)
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1 egg mixed with 1 tablespoon water (egg wash)
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