Heartwarming Barefoot Contessa’s Chicken Pot Pie Recipe For All

Comfort food reaches new heights with this Barefoot Contessa chicken pot pie recipe that promises warmth in every delectable bite.

Golden, flaky pastry cradles a creamy filling bursting with tender chunks of chicken and vibrant vegetables.

Ina Garten’s style shines through in this classic dish that turns an ordinary meal into something extraordinary.

Rich, velvety sauce weaves through each layer, creating a symphony of flavors that dance on your palate.

The buttery crust provides a perfect crisp contrast to the hearty, savory interior.

Hearty and satisfying, this chicken pot pie delivers pure culinary comfort that will have everyone asking for seconds.

Grab your apron and get ready to elevate your home cooking with this irresistible recipe.

Making Barefoot Contessa Chicken Pot Pie – Step-by-Step

Cozy Comfort Pie

• Chicken Preparation

Roast chicken breasts in the oven until perfectly golden and tender. Once cooled, slice the meat into delicious bite-sized pieces.

• Flavor Foundation

Create a rich, creamy base by sautéing onions until they’re soft and translucent. Gradually blend in stock and cream to develop a luxurious sauce that’ll make taste buds dance.

• Veggie Magic

Fold in colorful vegetables like sweet carrots and bright green peas. Mix gently with the tender chicken and velvety sauce, creating a harmonious blend of textures and flavors.

• Pastry Crown

Drape a beautiful sheet of buttery puff pastry over the filling, letting it cascade gently around the edges. Brush with a golden egg wash that’ll create a stunning, glossy finish.

• Oven Transformation

Bake until the pastry turns a gorgeous amber color and the filling bubbles with anticipation. Let it rest briefly before serving this ultimate comfort meal that’ll warm hearts and souls.

Tips to Make Barefoot Contessa Chicken Pot Pie Even Better

• Swap roasted chicken with rotisserie chicken or leftover turkey for a quick weeknight meal variation.
• Experiment with seasonal vegetables like butternut squash, leeks, or sweet potatoes to add depth and nutrition to the filling.
• Prepare the filling and refrigerate up to 24 hours in advance, then top with pastry and bake when ready to serve for maximum convenience.
• Create decorative edges by crimping the puff pastry with a fork or cut out fun shapes like leaves or hearts to personalize the pie's top crust.
• Replace double cream with coconut milk or unsweetened almond milk for a lighter, lactose-free version that doesn't compromise on flavor.

Serving Barefoot Contessa Chicken Pot Pie Just Right

• Serve Alongside Fresh Greens: Pair the rich and creamy chicken pot pie with a crisp, light salad dressed in a tangy vinaigrette to balance the dish's hearty flavors.
• Plate with Seasonal Sides: Complement the pot pie with roasted seasonal vegetables like Brussels sprouts, asparagus, or honey-glazed carrots for added nutrition and color.
• Create a Cozy Dinner Setting: Serve the pot pie in individual ramekins for an intimate, comforting meal that's perfect for family gatherings or casual dinner nights.
• Wine Pairing Perfection: Enhance the meal with a glass of chilled Chardonnay or a light Pinot Noir that will beautifully match the creamy chicken and buttery pastry.

Keeping Barefoot Contessa Chicken Pot Pie for Later

• Smart Batch Cooking: Prepare the entire pot pie recipe in advance, perfect for busy weeknights or meal prepping. Double the ingredients to create multiple servings that store beautifully in the refrigerator.
• Refrigerate Wisely: Store leftover chicken pot pie in an airtight container for up to 3-4 days. Cover tightly with plastic wrap or transfer to a sealed container to maintain freshness and prevent drying out.
• Freeze for Future Meals: Assemble the pot pie before baking and freeze unbaked for up to 2 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before baking as directed.
• Reheat with Care: Warm individual portions in the oven at 175°C (350°F) for 15-20 minutes to restore the pastry's crispy texture. Avoid microwaving, which can make the crust soggy and compromise the dish's delicious quality.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 550 kcal

Servings: 6

Ingredients for Barefoot Contessa Chicken Pot Pie

• Chicken Breasts: Tender, lean protein that forms the heart of this comforting dish, best when fresh and organic for maximum flavor and texture..
• Chicken Stock: Liquid gold that infuses deep, rich flavor into the entire pot pie, homemade stock offers superior taste compared to store-bought versions..
• Bouillon Cubes: Concentrated flavor boosters that elevate the stock's depth and ensure a robust chicken essence throughout the filling..

• Onions: Sweet and aromatic base that provides a mellow foundation, choose firm, heavy bulbs with tight, papery skins..
• Carrots: Vibrant orange gems adding natural sweetness and beautiful color, look for crisp, bright vegetables without blemishes..
• Whole Onions: Delicate pearl onions that create surprising bursts of flavor in each bite, select small, uniform ones for even cooking..
• Peas: Bright green jewels bringing freshness and subtle sweetness, frozen peas work perfectly if fresh are unavailable..
• Parsley: Fresh, verdant herb that adds a bright, clean finish to the rich filling, choose crisp, deeply green leaves..

• Butter: Creamy, rich foundation for the roux that gives the filling its luxurious texture, use high-quality unsalted butter..
• Flour: Magical thickening agent that transforms liquid into a velvety sauce, all-purpose flour works best..
• Double Cream: Luxurious, silky ingredient that creates an indulgent, smooth filling, look for fresh, high-fat content cream..
• Puff Pastry: Flaky, golden crown that transforms the dish into a shows.

Cooking Tools for Barefoot Contessa Chicken Pot Pie

• Baking Tray: Essential for roasting chicken evenly and achieving golden color.
• Large Pot or Dutch Oven: Perfect for creating the rich, creamy filling with precise temperature control.
• Small Saucepan: Ideal for heating and dissolving chicken stock and bouillon cubes.
• 25×33 cm Baking Dish: Provides the right size and depth for assembling and baking the pot pie.
• Knife: Needed for dicing chicken and trimming puff pastry.
• Mixing Spoon or Wooden Spoon: Helps stir ingredients smoothly and prevent sticking.
• Pastry Brush: Used for applying egg wash to create a glossy, golden pastry crust.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities for consistent results.

Homemade Barefoot Contessa Chicken Pot Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 32 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Classic chicken pot pie combines hearty ingredients from Ina Garten’s beloved recipe with rich, comforting flavors. Creamy filling nestled in flaky pastry promises a delightful meal you’ll savor with each memorable bite.

---

Ingredients

Scale 1x2x3x

• 3 chicken breasts (bone-in, skin-on)
• 1.2 L (40.5 fl oz) chicken stock (preferably homemade)
• 2 chicken bouillon cubes
• 2 cups yellow onions (2 onions)
• 2 cups carrots (4 carrots), blanched for 2 minutes
• 1½ cups frozen small whole onions (not defrosted)
• 280g frozen peas (2 cups) (not defrosted)
• 280g frozen peas (2 cups) (not defrosted)
• 170g (6 oz) unsalted butter
• 95g (3.3 oz) all-purpose flour
• 60ml (2 fl oz) double cream
• 3 tbsps olive oil
• ½ cup fresh parsley, minced
• 1 sheet puff pastry (frozen, defrosted in fridge)
• Kosher salt and black pepper (to taste)
• 1 egg mixed with 1 tbsp water (for egg wash)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Roast chicken breasts at 190°C (375°F) drizzled with olive oil and seasoned with salt and pepper for 35-40 minutes until internal temperature reaches 74°C (165°F). Cool completely, then dice meat into uniform cubes.
2. Stock Preparation: Warm chicken stock in a saucepan, dissolving bouillon cubes thoroughly. Maintain warm temperature without boiling.
3. Aromatic Base: In a Dutch oven, melt butter over medium-low heat. Gently sauté onions until translucent and soft, approximately 10-15 minutes. Sprinkle flour over onions, stirring continuously to create a smooth roux. Cook for 2 minutes to eliminate raw flour taste.
4. Sauce Development: Gradually pour warm stock into roux, whisking constantly to prevent lumps. Simmer for 1 minute until thickened. Season with salt and black pepper, then incorporate double cream to create a rich, velvety sauce.
5. Filling Integration: Fold roasted chicken, carrots, green peas, pearl onions, and parsley into the creamy sauce, ensuring even distribution and coating.
6. Assembly and Baking: Transfer mixture to a 25×33 centimeter baking dish. Unfold puff pastry, trimming edges to cover filling perfectly. Cut three steam vents across pastry. Brush surface with egg wash to achieve a golden, glossy finish.
7. Final Cooking: Bake for 30-40 minutes until pastry turns deep golden brown and filling bubbles enthusiastically around edges. Rest for 10 minutes before serving to allow filling to set and cool slightly.

Notes

• Precision Roasting: Cook chicken until internal temperature exactly hits 74°C (165°F) for perfect, juicy meat without dryness.
• Roux Mastery: Continuously stir flour and butter mixture for 2 minutes to eliminate raw flour taste and create smooth, lump-free sauce.
• Pastry Perfection: Cut strategic steam vents to prevent pastry from becoming soggy and ensure crisp, flaky top layer.
• Resting Ritual: Allow pot pie to rest 10 minutes after baking to let filling set and stabilize, ensuring cleaner serving and better texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 550
• Sugar: 3g
• Sodium: 600mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 110mg