How to Make Homemade Chicken Pot Pie

How to Make Homemade Chicken Pot Pie | Chicken Pot Pie Recipe | Ina Garten

Level: Intermediate

Yield: 4 individual pot pies

Total time: 1 hour 55 minutes

Preparation: 30 minutes

Resting time: 30 minutes

Cooking time: 55 minutes

Ingredients:

• 3 whole chicken breasts (6 halves), bone-in and skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly cracked black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (about 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 (approx. 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 for topping

Instructions:

1. Preheat your oven to 350F.
2. Place the chicken breasts on a baking sheet and coat them with olive oil. Season generously with salt and pepper. Roast for 35 to 40 minutes until fully cooked. Let cool enough to handle, then remove the meat from the bones and discard the skin. Dice the chicken into large chunks; you should end up with about 4 to 6 cups.
3. In a small saucepan, warm the chicken stock and dissolve the bouillon cubes into it. Meanwhile, melt the butter in a large pot or Dutch oven over medium-low heat. Saut the onions for 10 to 15 minutes until they become translucent. Stir in the flour and cook on low heat for 2 minutes, stirring continuously. Gradually whisk in the hot chicken stock. Simmer on low for an additional minute, stirring until the sauce thickens. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Then fold in the diced chicken, carrots, peas, whole onions, and parsley, mixing everything well.
4. For the pie crust, combine the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and diced butter, mixing quickly by hand until all pieces are coated in flour. Pulse about 10 times until the fat pieces resemble peas in size. With the motor running, slowly add ice water just until the dough is moistened and comes together. Turn the dough out onto a floured surface and knead briefly into a ball. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
5. Increase the oven temperature to 375F.
6. Portion the chicken filling evenly into 4 ovenproof bowls. Divide the chilled dough into quarters and roll each piece into an 8-inch circle. Brush the rims of each bowl with the egg wash, then place the dough circles over the top, trimming them so the dough extends about 1/2 inch beyond the bowl edge. Crimp the edges to seal and press firmly to adhere. Brush the dough tops with egg wash, cut 3 small slits in each, and sprinkle with flaked sea salt and cracked black pepper. Arrange the bowls on a baking sheet and bake for 1 hour or until the crust is golden and the filling bubbles.

Copyright 2005 by Ina Garten. All rights reserved.