Chicken Pot Pie (Double Crust)

Do Ahead

1. Make the pie dough (4 times) and form each into a disc. Cover with plastic wrap and refrigerate (for up to 3 days), or freeze (up to a month, then thaw).
2. Prepare the chicken broth (or stock). Store in the refrigerator (up to 1 week) until ready to use. This can be done up to 5 days in advance. Or freeze for up to several months. (Thaw before using).
3. Blanch the carrots in boiling water for 2 minutes, drain, and set aside.

Make the Pot Pies

1. Preheat oven to 425°F. Divide two of the dough discs in half, so you have four balls of dough. Roll each one out on a floured surface to approximately 10 inches. Grease the ramekins with softened butter (or cooking spray). Form each rolled-out dough into the prepared ramekins and press the edges to smooth them out. Trim away excess dough around the top of the ramekin. There should be just enough dough at the top to seal the top layer (after the par-baking). Place parchment paper over the dough in each ramekin and then fill with pie weights, dried beans, or uncooked rice. Place on a baking sheet and bake for 12 minutes. Remove the pie weights and parchment paper and set the prepared ramekins aside. (see video for visual guidance).
2. Lower the oven temperature to 350°F.
3. Place chicken breasts on a baking sheet and brush with oil. Sprinkle generously with salt and pepper.
4. Roast for 50 minutes (or internal temp reaches 165°F) - set aside until cool enough to handle. Remove meat from bones and discard the skin - cut the chicken into bite-sized pieces. Set aside.
5. Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
6. Meanwhile, melt the butter over medium heat in a large skillet. Add the onions and mushrooms and cook, stirring often, until soft and the mushrooms are tender and starting to release some liquid.
7. Add the flour and cook over low heat, for about 1 minute, stirring often.
8. Gradually whisk in the hot stock into the skillet, and continue whisking and stirring until most of the flour lumps have dissolved. Continue stirring until starting to thicken, about 3 to 4 minutes.
9. Stir in the 1½ teaspoon Kosher salt, 1 teaspoon black pepper, and the heavy cream.
10. Add the cubed chicken, carrots, peas, and parsley. Mix well. Taste and add more salt, if needed.
11. Pour filling into the 4 ramekins with the par-baked crust.
12. Roll out the remaining two discs of dough about 12 inches in diameter. Use a skillet lid, or eyeball with a knife, and cut out two circular pieces of dough just large enough to cover the tops of the ramekin from each piece of dough. If desired, use the dough scraps to cut decorative leaf-like shapes to add to the tops of the pot pies.
13. Brush the egg wash along the tops of the par-baked dough. Place the remaining cut dough on top of each bowl. Press the sides against the edges of the par-baked dough on the ramekins.
14. Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
15. Make 3 or 4 slits in center of each dough topping.
16. Place on baking sheets and bake for 50 minutes, or until the dough is browned.
17. Let rest for at least 15 to 20 minutes. Carefully remove the pot pie from the ramekin, or invert the pot pie onto a dinner plate, or serve in the ramekin.
18. Sprinkle finely chopped parsley over the pot pies for garnish, if desired.