Chicken Pot Pie

Total Time:
1 hr 55 min
30 min
30 min
55 min

4 individual pot pies

  • 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

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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4.9 983
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
Thanks for the caution on the salt. item not reviewed by moderator and published

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