Chicken Pot Pie

This recipe is a bit of a Frankenstein from several different sources, but the skeleton in Ina Garten's Chicken and Vegetable Pot Pie recipes, with a little inspiration from Julia Child... Also, I made a large portion for two people, because I usually make for a crowd and also wanted leftovers for the week...I'd say this was enough for 8... Also, Ina Garten's recipe says it takes about 1 hour and a half and this took me about twice that...

Ingredients

2 to 3 large skin-on, bone-in chicken breasts
olive oil
kosher salt
pepper
10 baby gold potatoes
4 carrots
1 1/2 onions
8 oz. sliced mushrooms
chives
parsley
1 cup flour
butter (about 12-14 tablespoons)
chicken stock (about 5-6 cups, plus a little extra if needed)
bouillon
white wine (1 cup)
10 oz. frozen peas
about 5-6 oz. frozen pearl onions
1/2 cup heavy cream
frozen puff pastry sheets (defrosted!)
2 eggs

Preheat oven to 375˚

Rub olive oil, salt and pepper on both sides of the chicken breasts and place on a roasting tray.  Cook in the oven for about 20-25 minutes until done, then remove and set aside to cool.

Next, cube the potatoes (I left them unpeeled) and place in salted water and bring to a boil. When they are slightly tender, remove from heat and drain.

Peel and chop the carrots and onions.  Remove the chicken skin and bones from the breasts and cube the chicken.  Chop up a handful of parsley and chives (I had some left in my fridge that I needed to use up, not quite a handful)

Heat the chicken stock over a medium heat and add 2 bouillon cubes. Melt about 13 tablespoons of butter in a dutch oven over a medium heat and add the onions.  Sauté until tender, then slowly add the flour and mix into a paste.  Cook about a minute or two. Add 1 cup of dry white wine and mix together, cooking about another minutes.  Begin adding the chicken stock and mixing together.  The consistency will start out thick and pasty and what I was looking for was more of a thick sauce.  It's good to have extra stock on hand just in case it needs more. Then mix in 1/2 cup of heavy cream. Add the chicken, carrots, frozen peas, frozen onions and potatoes to the sauce.

In a separate pan, melt the remaining butter and sauté the mushrooms until tender.

Then stir in the mushrooms, parsley and chives to the sauce.  Remove from the heat and ladle into oven-proof bowl(s).  At this point I was working quicker, so I stopped taking pictures...  Separately, crack both eggs into a bowl and whisk, then brush this egg wash around the edges and sides of the oven-proof bowl with the pot pie sauce inside.  Then unfurl the puff pastry over the bowl and cut any excess pastry off the sides (The puff pastry can get sticky or rip and it's best to have some flour and a roller on-hand just in case).  Press the pastry into the sides, the egg wash will help it stick.  Brush the pastry with the egg wash and slice 4 holes in the top for steam.   Then sprinkle with salt and pepper, this is where a fancy salt would be nice.  Then put the bowl on a roasting tray (the pie may bubble over). and cook for about an hour until golden...