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