Open Chicken Pot Pie
3 Chicken Breast, with Bone and Skin
3 Tablespoons Olive Oil
1 Teaspoons Salt
1/2 Teaspoon Pepper
5 Cups Chicken Stock
2 Chicken Bouillon Cubes
1 1/2 Sticks of Unsalted Butter
3/4 Cup Flour
1/4 Cups 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.