Chicken Pot Pie

Total Time:
1 hr 55 min
Prep:
30 min
Inactive:
30 min
Cook:
55 min

Yield:
4 individual pot pies
Level:
Intermediate

Ingredients
  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) 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 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper
Directions

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.9 988
This is finally our new go to chicken pot pie recipe.  I roast a chicken on Sunday and since there is only two of us at home now, I needed a plan for a second and/or third meal.  This is it.  Thank you Ina.  If the family is coming over, I make the recipe in a 8 x 10 glass pan.  My famiy loves pot pie.  Fantastic!  (If one wanted to take a short cut, store bought rolled up pie crust is a dream come true.  item not reviewed by moderator and published
Like many I don't add as many onions, I do add mushrooms and celery if I have it and I also add about 1/4c dry sherry and love the flavor it imparts.  I cheat and use refrigerator pastry dough. I also cut back to one stick of butter this time and from the smell and taste of things ore assembly, I think it will be fine.  item not reviewed by moderator and published
Delicious! I've made this recipe two times already. I lessened the amount of chicken, added other veggies and potatoes, and used frozen pie crust to save time.So good! item not reviewed by moderator and published
I didn't have the bouillon cubes so I just used a chicken broth that I made. Filling turned out good but I had a problem with the crust rolling it out. It seemed to fall apart maybe i didn't use enough water. I will try the crust again maybe i did something wrong. And next time i am going to try and substitute the butter and shortening with coconut oil solid form. item not reviewed by moderator and published
Another wonderful Ina recipe!  I cut the butter down to 1 stick vs. the stick and a half.   Used half and half instead of the heavy cream.  Made my own pie crust and did a top and bottom crust in a large casserole dish instead of the individual dishes.  Par-baked the bottom crust.  I thought the sauce was not quite thick enough, but my husband said it was perfect!  Otherwise everything came out wonderful.  Thanks Ina!!<br /> item not reviewed by moderator and published
This is a great recipe.  I don't normally try to change it up but just to try and make it quicker I did use a rotisserie chicken.  It was absolutely delicious.  I thought 2 cups of onion was a bit much so I would cut it back by half a cup next time.  I also sautéed mushrooms and added Yukon gold potatoes while blanching the carrots.  Such an easy recipe and turns out delicious.  I also substituted puff pastry for the crust and turned it up to 400 degrees.  Might sound like a lot of changes but the broth is the key and it is so simple that you can just add what you like to it and it  will work.  (the stock, onion, butter, flour and heavy cream are the keys to the flavor and texture) item not reviewed by moderator and published
We cook a lot, but this was our first pot pie! It was really good, but we did modify the recipe. We made a 1/2 recipe (filling and crust) using the leftover breast meat from a roast chicken and a 9" pie pan. We also reduced the butter to 4 tablespoons, used 2 cups of really good home made chicken jus and a little water at the end to get the consistency we wanted, eliminated the bouillon and the whole onions and tasted the filling before adding salt and pepper. The filling tasted great and the crust was just the right amount of crispy - easy to roll out too. We will make this one again!<br /> item not reviewed by moderator and published
This recipe was easy to follow. The dough came out perfect, and was very easy to roll out. I did not have any bouillon, so I completely eliminated it. I also eliminated the small onions. The filling has a great taste and the consistency is great. Also I only had 4 cups of chicken stock instead of the 5 which is the reason the filling is the right thickness. I enjoy cooking, but pot pie was a first for me. I had enough left over to make three little ones, so I froze them for another time. This recipe is a keeper! item not reviewed by moderator and published
This was the best chicken pot pie I have ever had. It was just great! Thank you Ina for sharing. item not reviewed by moderator and published
This recipe was so salty it was almost inedible. I followed the recipe exactly. I used unsalted butter and I used kosher salt. I also used reduced sodium chicken broth. I guess I should have thought twice about adding 2 boullion cubes and 2 tsps of salt. I liked the consistency of the sauce and the flavor, but could not get past the saltiness-- it masked the good flavor. I may try again without all the added salt. item not reviewed by moderator and published
I only made a couple of changes and I thought this dish turned out great. I made the crust by hand, didn't have bouillon on hand so I substituted Ramen noodle seasoning pack. I used 32 oz low sodium chicken broth and omitted the pearl onions. I, too, made this in a 13 x 9 pyrex. I can't believe how many people this fed. It also reheats great in the microwave. Thank you, Ina, for another great recipe! item not reviewed by moderator and published
I don't have a food processor so used purchased crust. Has anyone made the pastry the old-fashioned way by hand using a pastry blender? item not reviewed by moderator and published
The filling was salty as hell. Part of the problem is that no, I didn't use unsalted butter. But even if I had, think about this: 2 tsp of salt. Two bouillon cubes. Salted chicken. That is a crazy amount of salt. Don't be like me--taste the broth before you put it in the oven. Also, is it just me, or does Ina Garten have an obsession with onions? I axed all but 1/2 C of chopped onion. For those who had problems with the broth thickening, I would suggest lowering the temperature and letting the filling sit for a little bit. It will be soupy when the pies come out of the oven, but it will thicken on standing. The crust was awesome. item not reviewed by moderator and published
This pot pie is a slam dunk every time! I've been making this recipe for 2 years. Rather than making 4 small pies, I make one large 9x13 casserole dish (or even double the recipe and make a large aluminum tray for parties). I make a couple of other modifications. I don't add pearl onions. Instead, I add potato. I chop one medium sized potato into bite-sized pieces. I boil the potato for 8 minutes, then add the carrots and boil for another 3. I rarely have parsley on hand, so I usually omit it. The crust is fantastic. There is always extra which I bake on the side for those who want extra crust. I've shared this recipe with friends and family who've also found the results to be fantastic. item not reviewed by moderator and published
Wonderful!! I cooked my chicken the day before and cubed it. Served it over biscuits....great rich flavor and the sauce was thick and creamy....yummmm! item not reviewed by moderator and published
Haven't even made the crusts yet, but must say; the filling is SENSATIONAL !! Loaded with thick, rich flavor. Hat's off Ina ! item not reviewed by moderator and published
The best! Easy to make. No problem with sauce nice &amp; thick. Added mushrooms &amp; potatoes. I cheated and used Pillsbury crust, and added a bottom crust. delicious ! item not reviewed by moderator and published
Outstanding! I made it in a large casserole dish instead of individuals. Also added some sliced Crimini mushrooms. Carrots were a bit crunchy but still a home run. We will have this again! item not reviewed by moderator and published
I make this every year for Christmas Eve lunch. The first year I made pot pies. After that, inspired by a similar Panera dish, I simply served as chicken stew, eliminating the pastry part. Served with dinner rolls it's a quick one-dish meal on the big day. That is if you cook the chicken and make the broth days or even weeks ahead. Love it! item not reviewed by moderator and published
This is a lot of work for low pay off. Very salty, a lot of butter &amp; lard, &amp; as written, the filling was awfully thin &amp; soupy, the pastry was not spectacular. Makes a wreck of your kitchen &amp; generates a lot of dirty dishes. Needs tweaking (scale way back on the sodium). item not reviewed by moderator and published
The sauce wouldn't thicken and leaked out the top. This is horrible! item not reviewed by moderator and published
Great pot pie recipe. Simple and has big flavor. Thanks! item not reviewed by moderator and published
The BEST chk pot pie ever!!! item not reviewed by moderator and published
Very delicious recipe, I done it so many times of chicken and/or turkey, we love it. It's so easy to make and really good. item not reviewed by moderator and published
Love this recipe. Have made for an all traditional American crowd, have made it for many international guests... all hands down love it. Perfect amount of salt, veggies and chicken, delicious stock and wonderful pie crust (many comments on how delicious the pie crust is covering the individual bowls). I have also made this in a large dish and rolled out dough large enough to cover a big pan and I've made individual ones, too. Wonderful all around. Ina, thank you so much! item not reviewed by moderator and published
And now my husband LOVES Chicken Pot Pies. Thank you Ina! We switched things up just slightly. We used some leftover turkey from Thanksgiving (your recipe), and used our turkey stock (another one of your recipes), we also added a splash of sherry to the sauce prior to adding the meat and veggies to the pot. I already had one of your pie dough in the refrigerator. This took less than an hour from start to finish. Thank you, thank you, thank you! item not reviewed by moderator and published
I have never had/made chicken pot pie before. It was very tasty and we all enjoyed it. I did however sub potatoes for the frozen onions! item not reviewed by moderator and published
AMAZING!!!!!! This recipe made a lot, so I wound up making 2 whole pies. I'm ok with it. One will go in the freezer :) item not reviewed by moderator and published
Best chicken pot pie ever! This recipe was a lot of work but was definitely worth it. I followed it to a T. Will definitely make it again! item not reviewed by moderator and published
Awesome! It came out delicious. It made A LOT of food too, enough for 12 meals (took me three large crockware bowls to bake). I did make a few modifications: --Used frozen, skinless chicken breasts: rubbed them in olive oil, pepper, and salt, wrapped them tightly in aluminum foil, then baked --For the broth, used the olive oil/chicken juice from the baked chicken, then added 5 cups of water and two bouillons --Used whole baby carrots, half-in-half instead of whole cream, and 16oz of peas --Don't have a processor, so I used a drop biscuit recipe item not reviewed by moderator and published
This is an amazing recipe! Fairly easy to make! The only change I would make next time would be to tone back on the salt by at least half. However, the consistency and other flavors were spot on! Thank you Ina! item not reviewed by moderator and published
My husband loves this pot pie. This recipe is amazing and is pretty easy. Thanks Ina, this is a keeper! item not reviewed by moderator and published
This is an amazing recipe -- another Ina keeper! I made it as written with the exception of adding some mushrooms. The filling was perfect, but the crust was even better. I have used Ina's crust recipe many times and never had it fail. It is so easy, and so much better than store-bought refrigerated. The Crisco makes the difference in getting this flaky a crust. Half a recipe made 4 servings. Yum. item not reviewed by moderator and published
Awesome recipe. I used halfnhalf instead of the cream - and didn't use the additional little whole onions. Thought it would be too many onions but next time I will go ahead and include. Also, I added about a half c of celery and blanched them with the carrots and peas for two mins to speed up baking time. I ended up baking the whole big dish (deep dish corning aware oval) about 40 mins. The fam LOVES this meal. item not reviewed by moderator and published
I thought this was going to be hard but it was very simple. I did use pre-made pie crust from the refrigerator section of the grocery store so that helped. I only gave 4 stars because she does not call for potatoes and I substituted those for the small onions. I think the onion sauteed in butter at the beginning is enough. Because of some reviews who said this didn't get thick enough, I added a pinch of pie filling thickener and that made it too thick so I had to thin it out again with some more broth. I don't know why some people's didn't get thick enough. This was very delicious and I will make again. I cut the recipe in half and it still made over 4 good size pies, so I don't know where Ina is coming from saying this makes only 4. Most of her recipes seem to be like that though and I always have to cut them down. item not reviewed by moderator and published
Delicious! I modified a few small things, including sauteing baby carrots with the onions instead of blanching and using the meat from a whole chicken instead of 3 breasts. I also split into 2 square casserole dishes instead of 4 individual. It turned out fantastic! item not reviewed by moderator and published
Made this exactly as written and it was fabulous!!! I just allowed myself to eat it without thinking of the calories! The recipe definitely made enough for 6 large servings. item not reviewed by moderator and published
.My family oved this recipe. I did not add all of the onions because I don't like onions that much. I large onion is good. I added potatoes to the bottom which surprisingly stayed in tact while cooking. I also added frozen lima beans item not reviewed by moderator and published
I thought there was way too much butter in this recipe. If I make it again (probably won't) I would cut the butter down to one stick. Also, I made this in my french onion soup crocks and it made 7 crocks so I would say this makes at least 6 servings, not 4. item not reviewed by moderator and published
Yum yum yummy! item not reviewed by moderator and published
Amazing flavor! I took the advice of some others and used 4 cups frozen veggies and did not add the pearl onions (the 2 cups of yellow onions was plenty). I did not add the extra 2 tsp. of salt, it didn't need it. I also put mine in a 9x13 dish and covered with puffed pastry. Will make again! item not reviewed by moderator and published
Absolutely delicious! Well worth the effort. item not reviewed by moderator and published
Love it! Tweaked it, as so many do based on what I had on hand: leftover roasted Costco chicken. Just two of us, so cut it in half. Still had four servings so two went uncooked into the freezer for another day - yes! No peas so threw in some frozen corn and, from my herb garden, fresh thyme and chives. Also keep fresh red, yellow and red pepper strips in my freezer as one of my "go to" ingredients, so chopped up and added for color. Left out the pearl onions as I thought there was enough onion in the earlier step. Didn't mind the "soupiness" - sopped it up along with the crunchiness of the crust with a soup spoon. And as far as the frozen servings - the next night my husband begged me them out for dinner! And yes - I. Also have all of her cookbooks. "Paris" is my favorite. item not reviewed by moderator and published
Yummy, made it for the hubby who loves pot pies as it brings him back to his childhood! My shortcut was I used pillsbury pie crust. Hot out of oven, it tastes so much better than the frozen boxed kind. Will definitely make it again. item not reviewed by moderator and published
Delicious!!! I added small cubed potatoes and instead of a pie crust top, I used Bisquick and made a drop biscuit top. item not reviewed by moderator and published
This is the best pot pie!! Tastes delicious and my family loved it!! I did add potatoes and corn to it and will the next time also. Instead of making the pastry from scratch I used Pillsbury Pie Crust. Turned out delicious!!! item not reviewed by moderator and published
very good, but serves way more than 4 people. item not reviewed by moderator and published
DELICIOUS &amp; very tasty, so I just finish making the pot pie it's so good the only reason I gave it a 4 star is because the sauce was thick as it suppose to be but when I bake them the sauce was like soup so next time I'll add more flour but it was very tasty. item not reviewed by moderator and published
This is really tasty - the only reason I didn't give it 5 stars is because the sauce wasn't as think as I would like - could be due to the flour I used. It had a GREAT flavor though - I added the mushrooms as others suggested. I think I would add some potatoes next time as well. Will make again! item not reviewed by moderator and published
Delicious! Loved the pastry also. So good! item not reviewed by moderator and published
This is the best chicken pot pie recipe ever! Thanks so much, my fiancé loves it! item not reviewed by moderator and published
Great pot pie for a cold night! item not reviewed by moderator and published
This is the best chicken pot pie recipe ever. So easy! If I can do it anyone can. Makes a lot so my husband and I ended up freezing part of it. Ate 3 meals on it! item not reviewed by moderator and published
Whenever we want chicken pot pie, I always go to this recipe. It's so easy and doesn't take that long to cook. Thank you Ina! item not reviewed by moderator and published
I made this recipe yesterday and it was absolutely delicious! I didn't put the small whole oignons (i thought there will be way too much oignons), but i instead added some fresh mushrooms (sautés with the oignons and butter) and it added so much more flavour!! I would really recommend the mushrooms. The only thing about this recipe is that it was a bit salty and had too much filling left. item not reviewed by moderator and published
It so good. I did try it with 1/2 the onions being Leeks and it was FAB. ! item not reviewed by moderator and published
I have every one of Ina's cookbooks. My daughter-in-law and I swear by her recipes. This is one of my husband's favorites. I love the roasted chicken, but I also use the chicken I use to make Ina's stock recipe! It is so flavorful with the dill, thyme and peppercorns. Dual purpose and saves some time. Don't skim on the crust - the recipe is easy and is so much better than store bought. "How easy is that!?" item not reviewed by moderator and published
With the snow falling outside yet again this endless winter, I wanted make something hearty &amp; homey. This was delicious. I made it w/the puff pastry crust and it was delicious. I added a little celery salt to the mix and it give it a nice flavor. Ina's recipes are always great, but this one is sure to become one of our family's favorite! :) item not reviewed by moderator and published
OMG!!!! The best pot pie I have ever tasted. But instead of making the crust I used store brought pie crust and it came out perfect, also I didn't make individual servings I made one huge pan and my family just loved it. Thanks item not reviewed by moderator and published
Ina's Chicken Pot Pie is a permanent recipe in my home! My husband, children and grandchildren love, love, love it and it's one of the few recipes I don't ever have to tweek, (although I do add a little more heavy cream, LOL), Just outstanding recipe! item not reviewed by moderator and published
Followed exactly! Amazingly delicious!! item not reviewed by moderator and published
Ina doesn't disappoint on basic comfort foods. item not reviewed by moderator and published
Perfect. Made this last night for an apres ski meal. Hearty and full of flavor. I reduced the salt by half and made in a 11x13 baking dish. Raves at the dining table. Great with NYT No Knead Bread Recipe and a Kale salad. Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/reviews/index.html?oc=linkback item not reviewed by moderator and published
Anyone have suggestions on making one big one in a 5qt baking dish? item not reviewed by moderator and published
Delicious! I get asked for this recipe every single time I make it. I have made it many times as is but as a time saver I have also substituted Pillsbury refrigerated pie crust and/or 4 cups of frozen mixed vegetables (carrots, corn, green beans, peas) for the frozen peas and fresh carrots. item not reviewed by moderator and published
My daughter made it first and I had to have the recipe. Now it is a family favorite. I used a roasted chicken instead of the chicken the recipe calls for. Absolutely delicious. item not reviewed by moderator and published
Positively scrumptious! Family loved it! item not reviewed by moderator and published
This was so delish and such a beautiful meal. I did cheat and use frozen puff pastry as I ran out of time. I left out the pearl onions and added mushrooms. I also used homeade chicken stock which adds so much flavor I think. I think next time I will add a splash of cognac to add a different flavor. I just sauted boneless skinless chicken breast in a skillet and deglazed the pan with the broth.. this too added lots of flavor. I prepared in individual large serving bowls so everybody got their own. I was able to fill 5 bowls and only used one package of puff pastry. Mine took about 40 mintues in the oven.. my daughter who does not like chicken pot pie really liked this... will be making again. item not reviewed by moderator and published
This is a recipe that I make on a regular basis. I've served it to many guests and it's gotten rave reviews each time! A little labor intensive but it's totally worth the extra effort. This is a really simple but impressive meal that can be prepared ahead of time. item not reviewed by moderator and published
It was amazing. I omitted the tiny onions for extra veggies. It was quite the undertaking. item not reviewed by moderator and published
Can this be frozen? If so, for how long? Thank you. item not reviewed by moderator and published
I was wondering can you make the puff pastry for sweet desserts. I usually like to make everything from scratch do you guys think i can use this puff pastry for desserts??? item not reviewed by moderator and published
WAY too many onions! And I LOVE onions. I even left out the pearl onions (just because I didn't have any). Maybe I had a particularly strong couple of yellow onions, but 2 cups was too much, it overpowered everything else in the dish, which was sad, because other than than it was beautiful and set up perfectly. I will try this one again because I have faith in Ina, but will only use 1 cup of onion for the roux. item not reviewed by moderator and published
This is a family staple in my house now. LOVE it! Can anyone advise as to whether I can "build" my pot pie 1 day in advance and bake it the following day? item not reviewed by moderator and published
I am very familiar with Ina's fabulous recipes so jumped right in to this one. It was AMAZING!! Yes, a little time consuming but absolutely worth it. I followed her recipe to the letter, including using homemade chicken stock. The filling was the perfect consistency, not too thick &amp; not to thin. I was surprised that there were no other seasonings or herbs other than S &amp; P but it really didn't need it. The filling was SO full of flavor. Rather than making individual pot pies, I used a large casserole dish and I'd estimate that it would serve 6 very hearty servings. A winner! Will make again &amp; again item not reviewed by moderator and published
I made this two days after Thanksgiving with the leftover turkey and it was almost better then the Thanksgiving dinner. A real homey winter recipe. It came out perfect. I couldn't have asked for a better meat pie crust. It was perfect, not too flakey nor was it dry. It didn't fall apart as I was cutting it which really impressed me. A great thing to make in winter after Thanksgiving when all the things are handy so it took less then the original time to make. We had the whole thing done and in the oven in less then an hour with fresh stock from the bird. What a great recipe, thank you! item not reviewed by moderator and published
Excellent! Only things I did differently was use left over Thanksgiving turkey and my turkey stock and I used a frozen puff pastry and put it all in one glass dish. Tastes like what pot pie should taste like. 5 stars all the way! item not reviewed by moderator and published
I loved this recipe. The Contessa is great!!! It's a lot of work, so start early. It's worth the time. It tastes like time and love!!! It's delicious! Definitely going to make again and again!!! I love the Contessa!! item not reviewed by moderator and published
I've made this twice now and will make it again. It is a lot of prep work, but worth it if you have the time. I replaced one of the cups of broth with a cup of white wine. I also skipped the pearl onions and put potatoes in instead. I didn't blanch the carrots/potatoes before adding it to the filling as others have noted and found that it was fine without this step. The veggies were soft, although not mush. This recipe made a TON of food. I did 1 full recipe of the filling and 1.5 recipes of the crust to make 4 huge individual servings and another 8 x 8 dish that we'll have for leftovers. Solidly 6-8 servings for 1 recipe. item not reviewed by moderator and published
Amazing, as always!!! Ina never lets me down. My kids even asked for second servings. I paired this with Ina's Garlic Roasted Potatoes. I used the homemade chicken stock I made yesterday, which was also fantastic! This was my first time preparing Chicken Pot Pie, I'll never buy it, again. Thank you, Ina!! item not reviewed by moderator and published
Used my own pie crust, but the "innards"--perfect! Thank you again, Ina! item not reviewed by moderator and published
Yum Yum! This recipe was awesome. I had a package of pre-cooked chicken and was looking for a recipe to use it. I also added frozen corn along with the peas. It made 2 lg casserole dishes so I frozen one for next week. I was tempted to break into the 2nd one but resisted. item not reviewed by moderator and published
Should you use flat leaf parsley or curly parsley? Thanks! item not reviewed by moderator and published
Now Ina knows how to make chicken pot pie! I've been making mine with cream of chicken soup (I know, shame!), but wanted to make it from scratch. After looking through about 20 recipes, this is the only one which used heavy cream, just what I was looking for! And Ina always says roasting the chicken is the way to go! Now my pot pies will be more popular than they already are! item not reviewed by moderator and published
My family LOVES this recipe--I omitted the onions (always do) and used puff pastry because I didn't have time to make the crust, and put it into a casserole dish. It was wonderful. **One question though: Is there any way to make this without the cream? I need to make something for a family who can't have milk/cream/cheese (butter is okay)? Could you thicken the sauce with flour? item not reviewed by moderator and published
I Have made this so many times.. It is so yummy and delicious! I really only change 2 things. I take out the pearl onions and put in potatoes instead because I need potatoes in mine. I also dont make a crust I use pillsburys roll out pie crust turns out great. Since I dont have individual serving bowls I can cook in. I just use a 9" x 13" glass baking dish. My boyfriend loves this recipe. Its a great comfort dish! item not reviewed by moderator and published
Traded mushrooms for the small onions. Parboiled the mushrooms 4 minutes and added the carrots for 2 more in chicken stock plus bay, thyme, and parsley. Added a pinch of red pepper to the onion sweat. Added fresh tarragon and dry sherry to the sauce. Finished with a tiny splash of tarragon vinegar. Cut the pastry to just the size of the container, but made 2 x thick and punched out the center with a small circular tool (the small part of a large funnel), and floated them on the mixture before baking. Better. item not reviewed by moderator and published
So good! I have been making this for a couple of years now, and everyone loves it. I have made it exactly how the recipe says(roasting chicken breasts, blanching carrots etc...), but wanted some shortcuts. So now I cheat and use: one rotisserie chicken you can find at most grocery stores(already cooked, usually only $5-$6(cheaper than buying all those chicken breasts and already cooked and seasoned). I just remove the skin and chop it up. I also buy the frozen mixed veggies(carrots and peas) and just dump the whole bag in(no prep work needed!). I have not been able to tell any difference...it still tastes just like the original recipe but much less prep. The recipe makes a lot more than 4 servings, so I always bake mine in a deep 9x13 pan. Best pot pie recipe around! item not reviewed by moderator and published
anyone know how to make just one large serving in a baking dish? thanks. item not reviewed by moderator and published
@sara.k I make this all the time and freeze them. My advice would be to thaw completely then bake. item not reviewed by moderator and published
My family loves this recipe! I&amp;#39;m looking for some advice. Last time I made this I made 2 full size pies with crust on to and bottom, baked one and froze one. What is the best method to cook the frozen pie? Thanks for the help! item not reviewed by moderator and published
I made this last night and I loved it! This was my first time ever attempting to make pot pie and I chose to use a pie crust, the wrong one! I used graham cracker crust :-( thinking it would be okay, but turns out there are other pie crusts I could have used (I didn&amp;#39;t know, but yea, a learning process. Other than my poor choice in pie crust, everything came out delicious, including the dough, that was bomb! item not reviewed by moderator and published
Excellent recipe family loved it. My favorite was the crust, turned out perfect. Thanks for another great recipe Ina! item not reviewed by moderator and published
As always, Ina is right on. This was delicious. I also used only 1/2 stick of butter. Used Ina&amp;#39;s crust and it was spectacular. I used a leftover rotisserie chicken (we had only eaten one leg/thigh I added some steamed diced potatoes. This recipe is a good basic for pot pie and can have many items substituted or removed. It&amp;#39;s all in what you like. item not reviewed by moderator and published
This recipe is really outstanding. Yes, it is time consuming, but the time is well-worth it. I made a few changes to the recipe to lighten in a bit (only used 1/2 stick of butter, added mushrooms, etc.. I also used Pillsbury pie crust (not that light but I love pie crust!. The biggest change that I made was that I made 8 servings! I am not sure who on earth would serve this as only 4 servings because even the smaller portions were still huge! I made some in oven safe bowls and put the rest in soufflé dishes (I got them for $3.99 + 20% off at Bed Bath &amp; Beyond. They aren't very wide (good because they need less crust and deep (so they hold a lot. I only cooked two the first night and wrapped the rest in foil to freeze and eat later. They turned out delicious and I loved that I could freeze the extras for weeknight meals for one or two. item not reviewed by moderator and published
This was my first attempt at making chicken pot pie from scratch and I must say - I wasn&amp;#39;t disappointed in the result. I had a hard time keeping my spoon out of the onion roux prior to adding the vege&amp;#39;s! I made a few additions - celery and potato - and used a Pillsbury Pie Crust for the crust. Also, I cut the recipe in half for the vege&amp;#39;s and only used one large split chicken breast and it made 6 - count &amp;#39;em six - servings in a 6 individual serving onion soup crocks! So, I saved two prior to egg washing and cooked them the next night. The flavor the second night was even better than the first after sitting in the fridge for a night. Absolutely delicious! item not reviewed by moderator and published
Absolutely delightful! To save time, I added pre cooked frozen diced onions instead of chopping my own. I did make the mistake, however, of using salted butter without adjusting the added salt and it was a tad too salty for my liking. I think the recipe is full of flavor and it makes a difference to use free range chicken broth. My two toddlers and husband absolutely love it!! item not reviewed by moderator and published
Excellent recipe, although I added fresh thyme, carrots, red pepper and mushrooms. Ina&amp;#39;s recipe is great, just lacking in veggies. As others have said, don&amp;#39;t skip the cream; it makes a huge difference in the quality of the dish. item not reviewed by moderator and published
I&amp;#39;ve been making this recipe for several years and thought that it was time to chime in. It&amp;#39;s outstanding and is fantastic to make on a weekend, freeze the filling, and you&amp;#39;ll be a rockstar on a busy mid-week night. I&amp;#39;ve made a few modifications which work better for my family - getting more veggies into them is the goal. I sauté chopped carrots with the onions, omitting the frozen small, whole onions. I also thaw about 1/2 cup of corn to throw in with the peas. Finally, and perhaps the biggest change, I use store bought frozen puff pastry. Don&amp;#39;t substitute the cream. You need it. Enjoy! item not reviewed by moderator and published
I used store-bought crust. Filling is amazing and the recipe makes a LOT -- 6 HUGE servings and could easily make it to 8. item not reviewed by moderator and published
Thanks for the caution on the salt. item not reviewed by moderator and published
Um, did you taste as you cooked? Try to do that next time (insert smiley happy face). item not reviewed by moderator and published
Oh no! Sorry to hear it :( I hate kitchen mess with no pay off! I have a feeling you used regular salt instead of Kosher salt; there's a very big difference in the amount of saltiness, quantity for quantity, that they each impart. It's a wonderful recipe; I'm not sure why you got a thin consistency with so much flour (3/4 cup)....better luck next time! item not reviewed by moderator and published
I had this exact same problem, the filling was thin &amp; soupy. item not reviewed by moderator and published
and this makes a complete mess of your kitchen! item not reviewed by moderator and published
love how people on here modify the recipe as written and then complain about it. If you don't want comfort food, don't make comfort food. Stick to Tofu and sprouts or whatever it is you people eat. item not reviewed by moderator and published
And fed Eight people easily with leftovers! item not reviewed by moderator and published
I used halfnhalf instead of the cream - and didnt use the additional little whole onions. Thought it would be too many onions but next time I will go ahead and include to try it. Also, I added about a half c of celery and blanched them with the carrots and peas for two mins to speed up baking time in a deep dish corning ware oval. I ended up baking the whole big dish about 40 mins. EXCELLENT! item not reviewed by moderator and published
Yes! I made it and froze it in a casserole dish (leaving the pastry crust raw just like a frozen pie) for a friend over a month ago, she just baked it and said it was delicious! item not reviewed by moderator and published
flat leaf, more flavor. item not reviewed by moderator and published
Try using cornstarch to thicken the sauce. item not reviewed by moderator and published
I completely forgot to add the cream the last time I made this and it still worked great. Good consistency and flavor. I would skip it rather than trying use something else or otherwise adjust the recipe. item not reviewed by moderator and published
I'd just put in in whatever baking dish you want and cover with the pastry - homemade if you care to or use all-ready pie crusts. If the filling is not too deep, I would think the baking time would be about the same. item not reviewed by moderator and published
I have always made it in a deep 9x13 pan and it always comes out yummy. I use the same cook time(since the chicken is already cooked) and/or until the crust is golden brown. item not reviewed by moderator and published
Do exactly the same. Everything is already cooked. Just bake to brown the curst. item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Pot Pie Turnovers

Recipe courtesy of Melissa d'Arabian