Description
Ina Garten’s chicken pot pie delivers comfort in a golden, flaky crust packed with tender chicken and creamy vegetables. Rich flavors and hearty ingredients merge into a classic American dish that welcomes you to savor each luxurious, homemade bite.
Ingredients
Scale
Main Proteins:
- 3 whole chicken breasts, bone-in, skin-on
- 2 chicken bouillon cubes
Vegetables and Aromatics:
- 2 cups chopped yellow onions (2 onions)
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 280g package frozen peas (2 cups) (not defrosted)
- 280g package frozen peas (2 cups) (not defrosted)
- 1½ cups frozen small whole onions (not defrosted)
- ½ cup minced fresh parsley
Liquids, Fats, and Pastry:
- 3 tablespoons olive oil
- 1.2 litres (40.5 fluid ounces) chicken stock (preferably homemade)
- 170g (6 ounces) unsalted butter
- 60ml (2 fluid ounces) double cream
- 95g (3.3 ounces) all-purpose flour
- 1 sheet frozen puff pastry, defrosted in the fridge
- Kosher salt and freshly ground black pepper, to taste
- 1 egg mixed with 1 tablespoon water (for egg wash)
Instructions
- Preheat the oven to 190°C (375°F). Position the chicken breasts on a lined baking sheet, massaging with olive oil and generously seasoning with salt and pepper. Roast for 35-40 minutes until the internal temperature reaches 74°C (165°F). Allow to cool completely, then carefully remove skin and bones, dicing the meat into uniform 2-3 centimeter cubes.
- Warm the chicken stock in a small saucepan, dissolving bouillon cubes completely. Keep the liquid warm but not boiling.
- Melt butter in a large Dutch oven over medium-low heat. Sauté onions slowly, allowing them to become translucent and soft without browning, approximately 10-15 minutes.
- Sprinkle flour over softened onions, stirring continuously to create a smooth roux. Cook for 2 minutes to eliminate raw flour taste. Gradually pour in warm stock, whisking constantly to prevent lumps from forming.
- Simmer the mixture for 1 minute until it thickens noticeably. Season with salt, black pepper, and pour in double cream, creating a rich, velvety sauce.
- Fold in roasted chicken pieces, diced carrots, sweet green peas, whole pearl onions, and freshly chopped parsley. Ensure all ingredients are evenly distributed and coated with the creamy sauce.
- Transfer the aromatic mixture into a 25×33 centimeter (10×13 inch) baking dish. Carefully unfold the puff pastry sheet, trimming edges to perfectly cover the filling. Cut three strategic steam vents across the pastry.
- Brush the pastry surface with egg wash, creating a golden, glossy finish. Bake for 30-40 minutes until the pastry turns a deep, burnished golden brown and the filling bubbles enthusiastically around the edges.
- Remove from oven and let rest for 10 minutes before serving to allow the filling to set and cool slightly. Serve piping hot, directly from the baking dish.
Notes
- Pastry perfection starts with cold dough, ensuring a crisp, golden exterior that crumbles beautifully with each forkful.
- Uniform chicken chunks guarantee even cooking, delivering consistent texture and flavor in every delightful bite.
- Homemade stock transforms the filling from ordinary to extraordinary, infusing deep, rich layers of comforting taste.
- Gentle vegetable preparation preserves vibrant colors and tender crispness, elevating the pot pie’s visual and textural appeal.
- Resting the dish allows filling to set, preventing messy spills and creating a more enjoyable eating experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 287
- Sugar: 1.5g
- Sodium: 600mg
- Fat: 18.2g
- Saturated Fat: 9.1g
- Carbohydrates: 20.12g
- Fiber: 1.5g
- Protein: 10.82g
- Cholesterol: 35mg