Chicken Pot Pie

There aren’t many dishes I can think of that are more warm or comforting on a cold day than chicken pot pie. A lot of people say that chicken soup is good for the soul, and it is, but I also think chicken pot pie is good for the soul 🙂

I use Ina Garten’s recipe…I mean, if it ain’t broke… Starting with homemade chicken stock, you will produce the most delicious hug in a bowl.

The only thing I leave out of her recipe is the small whole onions. There are chopped onions in this recipe, therefore I don’t feel the need to add a batch of whole small onions. I want chicken pot pie, not onion pot pie.

You can also make your own pastry, as listed in her recipe, or you can buy Pillsbury Pie Crust and call it a day. Take it from me, do NOT buy store brand. I have never had a store brand that turned out well.

Ingredients: 

  • 6 chicken breasts, bone in, skin on
  • 3 tablespoons olive oil
  • salt and pepper
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 12 tablespoons unsalted butter
  • 2 yellow onions, chopped
  • 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
  • pie crust

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, and peas. Mix well.

Preheat the oven to 375 degrees F.

I usually make this in individual servings in a large ramekin and get 6-8 servings. I have made it in various sizes as well as one large casserole dish and it comes out perfectly every time. Cut your pastry dough to fit what you are using.

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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One Comment Add yours

  1. mistimaan says:

    Looks yummy

    Like

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