Open Chicken Pot Pie


3 chicken breasts, with bone and skin
3 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of pepper
5 cups of chicken stock
2 chicken bouillon cubes
1 1/2 sticks of unsalted butter
3/4 cup of flour
1/4 cups of heavy milk
1 chopped onion
1 bag of frozen mixed vegetables


1 Preheat oven to 375 degrees.
2 Rub the chicken with olive oil, sprinkle with salt and pepper.
3 Place in oven for 35 – 40 minutes or until cooked.
4 Let chicken cool, remove skin and bone and discard, shred chicken.
5 In a saucepan heat chicken stock and dissolve bouillon cubes.
6 In a large pan melt butter and fry onions until translucent.
7 Incorporate flour and simmer for about 2 minutes, until golden brown.
8 Add hot chicken stock and simmer until thick.
9 Add 1 teaspoon of salt and 1/2 teaspoon of pepper, and heavy cream.
10 Mix in the chicken and vegetables.
11 Place in a large baking dish in the oven for about 15 minutes.
12 Serve with biscuits.


When reheating add a bit of milk to loosen back up