Chicken Pot Pie

I had to make this in two batches because it makes a lot -- it was enough for two of us to eat a lot for dinner and at least 2-3 days of lunch for me this week.

Ingredients (gravy)

8Tb butter
2 onions (2 cups) chopped up
5 cups chicken stock
2 bouillon cubes
3/4 cup flour
1/4 cup heavy cream


(filling)
2lbs chicken breast (bone-in, skin on)
2 carrots
3/4 bag of frozen peas
bag of frozen whole pearl onions
Pie crust (I had some frozen, but I think enough for one regular 8-in pie crust is plenty)

Rub the chicken breasts with olive oil, salt and pepper and bake them in a 350deg oven for 35-40min. until done.  Cut them into cubes and set aside, and put the oven at 375.

Melt the butter and saute the onions over low heat until they are translucent.  Meanwhile, heat up the chicken stock and stir in the bouillon.

When the onions are translucent, stir in the flour until it's absorbed, stirring constantly, about 2 min.  Then add the chicken stock and simmer for a minute until it starts to thicken.  Add some salt, pepper and the heavy cream.  Then add the filling chicken and vegetables. 

Pour everything into a casserole dish and cover it with pie crust.  Bake for an hour.  You may want to line the lower rack with tin foil because it tends to bubble over.