Chicken Pot Pie | Ashley

Ingredients

• 4-5 boneless chicken thighs
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 3 cups chicken stock, preferably homemade
• 1 chicken bouillon cube
• 2 tablespoons unsalted butter
• 1/3 cups all-purpose flour
• 1 cup yellow onions, chopped
• ¼ cup heavy cream
• 1 cup carrots (~2 medium carrots), medium-diced
• 1 cup celery (~2 celery stalks), medium-diced
• ½ bulb of fennel, chopped
• 1 cup frozen peas
• 1 large potato, peeled and diced
• 1/4 cup minced fresh parsley leaves
• Pastry (try? 1 package frozen puff pastry, Pepperidge Farm, thawed)
• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon baking powder
• 8 tbsp cold fresh lard, diced (¼ lb)
• 8 tbsp cold unsalted butter, diced
• ½ to 2/3 cup ice water
• 1 egg, beaten with 1 tbsp. water
• Flaked sea salt
• Cracked black pepper