Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network

With winter around the corner, we can't think of a better meal to curl up and eat.

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Chicken Pot Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 55 min
Prep: 30 min
Inactive: 30 min
Cook: 55 min
Yield: 4 individual pot pies

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

Directions

Preheat the oven to 350 degrees F.

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 cubed chicken.

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. 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.

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. 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.

Preheat the oven to 375 degrees F.

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. 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. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

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Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network

[lauraallred]

I like that she cooks with ingredients people at home would have (bouillon, frozen veggies, etc). I can actually make this.

[Nicky]

I love Ina! She is so sweet and warm. Her teaching style is like a mom teaching her kids to cook. Very simple and sincere. So good.
So so good!!! :)

[lordbyron]

“..., wow, they even look like chicken pot pies. Sometimes, I even surprise myself ! 🤣🤣😂😂.

[AlexRamirez-duyl]

Love the Barefoot Contessa can't get enough of her voice is so calming and the music is great

[riggiolena]

She is the best on the food network. Love, love, love all that she makes. She has a pleasant smile and soft tone to her voice which makes listening pleasurable.

[alidee]

I made this for the first time probably 9 years ago (I made one big pot pie instead of individual ones) and let me tell you...this is an awesome pot pie recipe. Absolutely delicious. I used premade dough too. You could use a rotisserie chicken too.

[theUrbanJoe]

Sure, this is a cooking show but I respect Ina for not often taking many short cuts. It’s always so much better and we all learn it from the bottom up! Don’t we all love watching this lady cook!!

[angeljohnson]

I forgot how much i loved watching so long since I have seen her cooking. Glad I found interest in cooking and cooking shows again

[kathypage]

I can watch Ina bake all day long she's such a great teacher
Gonna make this for supper
Thanks Ina for helping me
xxx

[RS-kmrm]

Ina throwing that Saran Wrap was an epic quiet diva moment. LIVING.

[tspc]

Her voice! Give me the chills! I love you Ina Garten!!!

[victoriab]

Delicious!! I have literally made this dozens of times!! I find that I have to add the warm stock a bit slower or it never gets thick and I have a runny pie. Also, I add finely chopped celery with the onions and omit the pearl onions. My children request this for birthday meals and holidays. Always a big hit! Love Ina! ❤

[lisaknox]

We never ate frozen chicken pot pies, my mother always made big, deep pans of them. Turkey ones after Thanskgiving! Everything from scratch. I was in my 20's before I ever ate one. Homemade is the way to go.

[brandonjamal]

I love how she chucked that plastic wrap that was on the pastry

[nakleh]

I’m drooling over this recipe, Ina. I could eat chicken pot pie every day!

[joshhalim]

Chicken Pot Pie is pure comfort food in my opinion. 😋

[d.pharmbot]

Chicken, pot, and pie. Three of my favorite things. Can't lose!!

[lori]

Ina,
You are the first person I thought about when I got the bright idea of making chicken pot pie. This will be my first time cooking this dish from scratch.
Wish me luck 😃

[susananderson]

Oh and I sauté celery into the sauce and always add potato cubes too

[emrilbennett]

“Flour everything, including yourself” Lol that’s pretty much what I do all the time in my kitchen if I’m working with flour. Love her
Xoxo❤