Barefoot Contessa Chicken Pot Pie

Craving a classic dish that warms the soul? Look no further than Ina Garten's legendary Chicken Pot Pie. This beloved recipe is a testament to the Barefoot Contessa's talent for creating comforting, yet elegant meals.

Imagine a flaky golden crust enveloping a rich, creamy filling bursting with tender chicken, carrots, peas, and onions. It's the ultimate comfort food, perfect for cozy nights in or impressing guests.

With this recipe, you'll discover the secret to creating a truly satisfying chicken pot pie that's both delicious and easy to make. Get ready to savor every bite of this timeless classic!

Ingredients:

  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • 3 tablespoons good olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1½ sticks) unsalted butter
  • 2 cups chopped yellow onions (2 onions)
  • ¾ cup all-purpose flour
  • ¼ cup heavy cream
  • 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
  • 1 (10-ounce) package frozen peas (2 cups) (not defrosted)
  • 1½ cups frozen small whole onions (not defrosted)
  • ½ cup minced fresh parsley
  • 1 sheet frozen puff pastry, defrosted in the fridge
  • 1 egg mixed with 1 tablespoon water, for egg wash

Directions

  1. Preheat the oven to 375 degrees.
  2. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle. Separate the meat and discard the bones and skin. Dice the chicken into ¾ inch cubes. You will have 4 to 6 cups of diced chicken.
  3. 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 sauté 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 mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream.  Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.
  4. Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.

Copyright 2020, Ina Garten, All Rights Reserved.

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