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

CATEGORIES
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.

Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    Delicious! Loved the pastry also. So good!
    This is the best chicken pot pie recipe ever! Thanks so much, my fiancé loves it!
    Great pot pie for a cold night!
    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!
    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!
    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.
    It so good. I did try it with 1/2 the onions being Leeks and it was FAB. !
    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!?"
    With the snow falling outside yet again this endless winter, I wanted make something hearty & 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! :)
    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
    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!
    Followed exactly! Amazingly delicious!!
    Ina doesn't disappoint on basic comfort foods.
    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
    And fed Eight people easily with leftovers!
    Anyone have suggestions on making one big one in a 5qt baking dish?
    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.
    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.
    Positively scrumptious! Family loved it!
    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.
    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.
    It was amazing. I omitted the tiny onions for extra veggies. It was quite the undertaking.
    Can this be frozen? If so, for how long? Thank you.
    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!
    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???
    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.
    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?
    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 & not to thin. I was surprised that there were no other seasonings or herbs other than S & 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 & again
    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!
    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!
    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!!
    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.
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