Chicken Pot Pie

I love chicken pot pie.  Doesn’t everyone?

This may be my favorite dinner I have ever made. I first found this recipe a few years ago when googling a new way to have chicken for dinner. Up popped this recipe from the Food Network made by some lady named Ina Garten. I knew of the Food Network but had never heard of Ina Garten.  I figured to just go for it. I gave the recipe to my mom, and that night we had chicken pot pie.

It. was. delicious. It was creamy, chicken-y, and perfect. I was hooked on my first bite. I love this chicken pot pie so much that I have burned my mouth every time we have it for dinner because I can’t wait for it to cool before digging in. No regrets.

This recipes is a definite repeat dinner for us. It’s a great dish during the fall and winter, warm and hearty. But this pot pie is good enough that you should eat it in the summer too (we have), even if you have to turn on your oven during a heatwave.

Adapted from Ina Garten

1 Pie crust, or Ina Garten’s Pastry Crust
3 chicken breasts, bone in and skin on
Olive oil
Kosher salt, pepper
3 cups chicken stock
2 chicken bouillon cubes
8 tablespoons butter
1 yellow onion, chopped
2/3 cup all purpose flour
1/4 cup half and half
3 carrots, grated
2 cups frozen peas
2 tablespoons dried parsley


Preheat oven to 350°F.

On a baking sheet, place chicken breasts skin side up with the fattiest side facing the inside of the oven. Brush chicken with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes, until chicken is cooked through. Set aside to cool. When cool, remove and disk card skin. Cut chicken into bite sized pieces. Save juices from pan.  Set aside.

Preheat oven to 375°F.

In a small saucepan, heat chicken stock.  Ad bouillon cubes, stirring to dissolve.

In a large saucepan/Dutch oven, melt the butter. Sauté the onion over medium to low heat for about 10-12 minutes, until tender and translucent. Add the flour and cook over low heat for 2 minutes, stirring constantly with a whisk. Slowly add warm chicken stock and reserved chicken juices. Simmer over low heat, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and half and half. Add the chicken, carrots, peas, and parsley.

Divie the filling in 4-6 ovenproof bowls. Divide the pie crust into 4-6 pieces and roll each piece large enough to cover the oven proof bowls. Place dough on top of each bowl. Press down on the outer edges to seal. With a pairing knife, make 3-4 slits in center of each bowl. Sprinkle top with kosher salt.

Bake for the time specified by your pie crust (about 30-50 minutes), until the crust is golden brown and filling is hot.  Let cool for 5-10 minutes before eating.

Serves 4.

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