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    You are in: Home / Recipes / Ina's Chicken Pot Pie Recipe
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    Ina's Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    KathyP53's Note:

    This is from Ina Garten with my variations. I used ready-made pie crust and they turned out beautifully.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place chicken breasts on a baking sheet and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove meat from the bones and discard the skin. Cut chicken pieces into large dice.
    3. 3
      In a small saucepan, heat chicken broth and dissolve the bouillon cubes in the broth. In a large Butch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, untiltranslucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken broth to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and heavy cream. Add the chicken, carrots, peas, onions if you are using, and parsley. Mix well.
    4. 4
      Preheat oven to 375 degrees.
    5. 5
      Divide the filling equally among 4 ovenproof bowls. Roll each pie crust out on a floured surface to make larger. Cut two 8" circles of dough from each pie crust.
    6. 6
      Beat egg with water to make an egg wash. Brush the outside edges of each bowl with the egg wash, then place dough on top. Trim dough to 1/2" larger than the top of the bowl. Crimp dough edges, pressing to make it stick. Brush dough with egg wash and make 3 slits in the top of each crust. Sprinkle with sea salt and black pepper.
    7. 7
      Place on a baking sheet and bake for 1 hour, or unti the top is golden brown and filling is bubbling hot.

    Ratings & Reviews:


    Nutritional Facts for Ina's Chicken Pot Pie

    Serving Size: 1 (922 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1388.5
    Calories from Fat 848
    Total Fat 94.2 g
    Saturated Fat 38.1 g
    Cholesterol 234.7 mg
    Sodium 1158.8 mg
    Total Carbohydrate 94.1 g
    Dietary Fiber 11.2 g
    Sugars 13.9 g
    Protein 45.1 g

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