There’s a chill in the air and I can think of no better way to welcome Fall than cooking up some piping hot comfort food. And I can’t think of many dishes more comforting than chicken pot pie. This recipe is a classic from the kitchen of one Miss Ina Garten – an idol of mine worthy of her position atop the domestic culinary world.
While these pot pies can be time consuming when done all in one day, they are totally worth it! I usually shy away from any dish that takes more than 45 minutes of attention, so I’ve found ways to put these together without committing an entire afternoon to their construction.
For instance, instead of roasting chicken breasts just for this recipe I will sometimes plan (you can see how I meal plan here) to make a dish early in the week that requires cooked, cubed chicken – like chicken quesadillas or penne alla vodka – and just cook up some extra meat. It’s amazing how much time this saves in an otherwise long process. However, if you have the time roasting keeps the chicken moist and flavorful, so roasting extra breasts early in the week to use for those other dishes is a great idea, too.
No need to be perfect with the pastry – rustic-looking edges are good!
Additionally, I will often double the pastry recipe and freeze the extra dough for quick assembly the next time. And because I’m often cooking for two, I usually only make four pies and freeze the extra filling as well. This gives me a quick go-to meal for impromptu dinner parties.
I use 8oz ramekins and can get 8-10 pies out of this recipe.
One more note: this recipe is THE ABSOLUTE BEST WAY TO EAT LEFTOVER THANKSGIVING TURKEY. I’m not kidding. Ask my family. I made two large (about 1&1/2 quarts each) turkey pot pies on the day after Thanksgiving last year and everyone was in heaven. I’m convinced that what makes this great is that my family only eats white meat, so all of the tender, juicy, most flavorful meat is left for a decadent pot pie. And, of course, the amount of butter in this recipe also gets credit:)
The hubby wanted to be involved, but remain anonymous…that and he’s just a silly kind of guy.
Chicken Pot Pie
from Ina Garten
6 bone-in, skin-on chicken breasts
3 tbsp olive oil
5 cups good chicken stock
2 chicken bouillon cubes or 4 tsp “Better than Bouillon”
12 tbsp unsalted butter
2 cups yellow onions, chopped (2 medium onions)
¾ cup flour
¼ cup heavy cream
2 cups carrots, medium-diced and blanched for 2 minutes or microwaved for 1 minute (4 medium carrots)
10 oz frozen peas
1½ cups frozen small whole onions (optional)
½ cup fresh parsley, minced
3 cups flour
1½ tsp salt
1 tsp baking powder
1 cup cold butter, diced
½ – ⅓ cup ice water
1 tbsp water
Preheat the oven to 350 degrees F.
Roast the Chicken
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 chicken.
Mix the Pastry
Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter a few pieces at a time, pulsing in between each addition. 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.
Create the Filling
In a small saucepan, heat the chicken stock and dissolve the bouillon 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 (or vice versa). Simmer over low heat for 1 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.
Construct and Cook the Pies
Preheat the oven to 375 degrees F.
Mix egg and water in small bowl for egg wash and set aside. Divide the filling equally among ovenproof bowls. Divide the dough into the same number of pieces as bowls and roll each piece into a 6-8 inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Press the dough to fold over the side and make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper (optional). Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.