Ina Garten Chicken Pot Pie Recipe

Ina Garten Chicken Pot Pie Recipe made of tender chicken, creamy sauce, hearty vegetables, and a flaky homemade crust. This comforting dish serves 4–6 people and takes about 2 hours to prepare including baking time for the ultimate homemade dinner.

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🧡 Why You’ll Love This Ina Garten Chicken Pot Pie Recipe:

• Comfort Food Perfection: Warm, creamy, and hearty, this dish is the epitome of comfort.
• Homemade Flaky Crust: The buttery crust adds a perfect texture to every bite.
• Elegant Presentation: Individual pot pies are as impressive as they are delicious.
• Make-Ahead Friendly: Prepares easily in advance for convenience.
• Balanced Flavors: The rich filling and golden crust create a perfect harmony.
• Ina Garten’s Touch: This recipe reflects her signature blend of simplicity and sophistication.

❓ What Is  Ina Garten Chicken Pot Pie Recipe?

Ina Garten Chicken Pot Pie Recipe is a classic comfort dish made with tender roasted chicken, creamy vegetables, and a buttery, flaky crust. It’s hearty, satisfying, and perfect for any occasion.

🍗 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

🍲 Instructions:

1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Preheat the oven to 375 degrees F.
10. 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.
11. 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.
12. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

📍 Recipe Tips

• Use Bone-In, Skin-On Chicken Breasts Roasting chicken with the bone and skin enhances flavor and keeps the meat juicy, which is perfect for a hearty pot pie.
• Homemade Chicken Stock: For richer flavor, use homemade chicken stock. If unavailable, use a high-quality store-bought stock, enhanced with bouillon cubes as in the recipe.
• Cool Chicken Before Dicing: Let the roasted chicken cool enough to handle before dicing. This makes it easier to cut into even pieces and avoids overcooking the meat.
• Blanch Vegetables for Texture: Blanching the carrots briefly keeps them vibrant and slightly firm, preventing them from becoming mushy during baking.
• Keep Pastry Dough Cold: Cold butter and shortening are crucial for a flaky crust. Minimize handling to keep the dough from warming up, and chill it if it becomes too soft.
• Don’t Overwork the Dough: Pulse the dough in a food processor just until it comes together. Overmixing can result in a tough crust.

🥗 What To Serve With Chicken Pot Pie?

Serve Chicken Pot Pie with a simple green salad or roasted vegetables to balance the richness a glass of white wine or fresh lemonade complements the flavors beautifully.

🎚 How To Store Leftover Chicken Pot Pie?

• Refrigerate: Store leftover chicken pot pie covered or in an airtight container in the refrigerator for up to 3 days.
• Freeze: Assemble but don’t bake wrap tightly leftover chicken pot pie in plastic and foil then freeze for up to 3 months. Thaw before baking.

🥵 How To Reheat Leftover Chicken Pot Pie?

• In The Oven: Reheat in a 350°F oven cover leftover chicken pot pie with foil and heat it for up 5 -7 minutes to maintain the crust’s crispness.
• In The Microwave: Heat individual portions of leftover chicken pot pie on medium power for 2–3 minutes but note that the crust may soften.

FAQs 

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Nutrition Facts

Serving Size: 1 serveing

• Calories: 568
• Protein: 28g
• Carbohydrates: 36g
• Fat: 21g
• Fiber: 4g
• Sodium: 650mg