# Chicken Pot Pie

Ina Garten prepares chicken pot pie with a homemade flaky crust.

- Servings: 4 servings
- Total time: 115 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 3 whole chicken breasts
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons unsalted butter
- 2 cups yellow onions, chopped
- 0.75 cup all-purpose flour
- 0.25 cup heavy cream
- 2 cups medium-diced carrots, blanched
- 10 ounce package frozen peas
- 1.5 cups small whole onions, frozen
- 0.5 cup fresh parsley leaves, minced
- 3 cups all-purpose flour
- 1.5 teaspoons kosher salt
- 1 teaspoon baking powder
- 0.5 cup vegetable shortening
- 0.25 pound cold unsalted butter, diced
- 0.5 cup ice water
- 0.66 cup ice water
- 1 egg beaten with water
- 1 tablespoon water
- flaked sea salt
- cracked black pepper

## Instructions

1. Place chicken breasts on a baking sheet, rub with olive oil, and sprinkle with salt and pepper.
2. Roast for 35 to 40 minutes at 350 degrees F.
3. Remove meat from bones, discard the skin and cut into large dice.
4. Heat the chicken stock in a saucepan and dissolve the bouillon cubes in the stock.
5. Melt butter and saute the onions over medium-low heat for 10 to 15 minutes in a large pot or Dutch oven until translucent.
6. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
7. Add the hot chicken stock to the sauce.
8. Simmer over low heat for 1 more minute, stirring, until thick.
9. Add salt, pepper, heavy cream, cubed chicken, carrots, peas, onions, and parsley.
10. Mix well.
11. Mix the flour, salt, and baking powder in the bowl of a food processor.
12. Add the shortening and butter and pulse until the fat is the size of peas.
13. Add the ice water with the motor running; process only enough to moisten the dough and have it just come together.
14. Knead quickly into a ball.
15. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
16. Preheat the oven to 375 degrees F.
17. Divide the filling equally among 4 ovenproof bowls.
18. Divide the dough into quarters and roll each piece into an 8-inch circle.
19. Brush the outside edges of each bowl with the egg wash, then place the dough on top.
20. Trim the circle to 1/2-inch larger than the top of the bowl.
21. Crimp the dough to fold over the side, pressing it to make it stick.
22. Brush the dough with egg wash and make 3 slits in the top.
23. Sprinkle with sea salt and cracked pepper.
24. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

## Equipment

- baking sheet
- small saucepan
- large pot
- Dutch oven
- food processor
- ovenproof bowls
- rolling pin

## Tips

- For extra flavor, use chicken that was roasted on the bone with the skin on.
- Using frozen puff pastry instead of dough is a fast alternative.

## Source

- Original video: https://www.youtube.com/watch?v=OM6mI6YrM9o
- Recipe page: https://www.cliprecipe.com/recipe/83c26197-5ab3-477a-870f-c5dce273c4b5
- Extracted: 2025-05-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt