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
- 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)
Instructions
- 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.
- Stock Preparation: Warm chicken stock in a saucepan, dissolving bouillon cubes thoroughly. Maintain warm temperature without boiling.
- 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.
- 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.
- Filling Integration: Fold roasted chicken, carrots, green peas, pearl onions, and parsley into the creamy sauce, ensuring even distribution and coating.
- 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.
- 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