Ina Garten's Chicken Pot Pie
- Ready In:
- 3 whole chicken breasts, bone-in, skin-on (split)
- 3 tablespoons olive oil
- kosher salt
- fresh ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3⁄4 cup all-purpose flour
- 1⁄4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10 ounce) package frozen peas (2 cups)
- 1 1⁄2 cups frozen small whole onions
- 1⁄2 cup minced fresh parsley leaves
For the pastry
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1⁄2 cup vegetable shortening
- 1⁄4 lb cold unsalted butter, diced
- 1⁄2 - 2⁄3 cup ice water
- 1 egg, beaten with
- 1 tablespoon water, for egg wash
- flaked sea salt
- black pepper
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Join The Conversation
Have made this recipe numerous times. I follow the recipe exactly. It’s a bit time consuming but so well worth the effort. Never fails to get rave review from all our dinner guests. My only comment is the portions are very generous and this recipe is very rich and filling, usually too much for light eaters. Thanks Ina for yet another great winner!
I am in my 90s and have just discovered this recipe. It's a bit more complicated than other pot pie recipes but it's worth it. The flavor is head and shoulders above other recipes that merely assemble preservative-ridden ingredients - i.e., canned soups to thicken (ugh). Admission: I cheated and used a Pillsbury ready-made crust. My bowls were smaller so it made 6 pies. They froze beautifully and it's so handy to grab one on a week night and pop it into the microwave. I was worried the crust would not respond well in the micro, but it did fine. Thanks, Ina.
I've made this recipe exactly as listed and I have made it with ingredient modifications. I have also made it in a deep casserole dish (I doubled the recipe). I follow the pastry recipe to a "T" and have only modified quantities to accommodate the dish I needed to cover. This is such a wonderful dish and one that my family has asked to be a regular at our table. For the chicken breasts, I add butter to a metal baking dish and melt in oven, Once melted, I add the chicken and coat in the warmed butter then sprinkle generously with poultry seasoning, pepper, onion powder, a bit of salt, and thyme. For base: I really like adding some celery to the onions and I also add some green beans ( I blanch with the carrots) and potatoes that I cook to almost done. It's such a great base that you can add or substitute veggies according to your preference (high-water content veggies like zucchini may get mushy so don't dice them- use larger cuts). I make my stock in an insta-pot and add a whole chicken, onions, celery, potatoes, carrot, onion powder, poultry seasoning, thyme, pepper, etc for flavor ...I sear the chicken in the pot and then put it through 2 cycles with boxed broth or water. On the second cycle, I add "Better than Bouillon" and more seasoning to taste, it gives a great, rich broth. I add the potatoes from the cooked stock to the pie as well - they are flavored so deeply. Because I add the better than bouillon to the stock I made, I do not add any when the recipe calls for it. use your discretion through - add it if you want a deeper flavor. You can make the chicken pie contents in advance - especially since it is time consuming. I recommend warming it up before putting it in the dish so that your pastry does not cook before the inside of the pie is bubbly. If you make this "as is" you cannot go wrong. Modify if you are comfortable doing so or if you want to add a little touch of your own. A truly lovely recipe.