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Chicken and Artichoke-Heart Potpie Recipe

kept byDAPHNE

Makes six 5 1/2-inch individual pies


3 whole chicken breasts (about 1 1/2 pounds each), bone in, skin on 3 tablespoons olive oil 2 1/2 teaspoons salt, plus more for sprinkling 1 teaspoon freshly ground pepper, plus more for sprinkling 1 quart homemade or canned chicken stock 2 chicken bouillon cubes 1/2 pound (2 sticks) unsalted butter 2 1/2 cups coarsely chopped yellow onion (2 medium onions) 1 cup all-purpose flour, plus more for work surface 1/4 cup heavy cream 2 nine-ounce packages frozen artichoke hearts, thawed and halved lengthwise 1 1/2 cups (about 7 ounces) frozen peas 1 1/2 cups (about 8 ounces) frozen small, whole onions 1/2 cup minced fresh flat-leaf parsley 1/2 cup grated Parmesan cheese Pie Crust 1 large egg mixed with 1 tablespoon water for egg wash



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