Ina Garten's Chicken Pot Pie

Warm, hearty, and irresistibly comforting, Ina Garten's Chicken Pot Pie is the ultimate homemade classic that brings indulgence to your dinner table. Tender chunks of roasted chicken breast are paired with a medley of sweet carrots, vibrant peas, and fresh parsley, all coated in a velvety sauce made from rich chicken stock and heavy cream. Nestled between flaky, golden pie crusts, this dish is baked to perfection, delivering a satisfying crunch with every bite. Perfect for family dinners or cozy gatherings, this recipe boasts simple, wholesome ingredients and an easy-to-follow process, making it a go-to comfort food. Serve it piping hot and let the creamy, savory filling warm your soul.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 12 tablespoons Unsalted butter
• 1 large Yellow onion, chopped
• 0.75 cup Flour
• 3 cups Chicken stock
• 0.25 cup Heavy cream
• 2 cups Carrots, diced
• 1 cup Frozen peas
• 0.25 cup Fresh parsley, minced
• 1 large Egg, beaten with water (for egg wash)
• 2 sheets Store-bought or homemade pie crust

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Rub the chicken breasts with olive oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place them on a baking sheet and roast for 35-40 minutes, or until cooked through. Set aside to cool, then cut the chicken into 1-inch cubes.

Step 3

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 10-15 minutes, stirring occasionally, until the onions are soft and translucent.

Step 4

Add the flour to the pot and stir, cooking for about 2 minutes to remove the raw flavor of the flour.

Step 5

Gradually whisk in the chicken stock and bring the mixture to a simmer. Stir constantly until the sauce thickens, about 4-5 minutes.

Step 6

Add the cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the sauce. Stir well to combine.

Step 7

Add the diced carrots, peas, parsley, and cubed chicken to the sauce. Mix thoroughly and remove from heat.

Step 8

On a lightly floured surface, roll out one pie crust and carefully line the bottom of a deep 9-inch pie dish. Trim the edges if necessary.

Step 9

Fill the pie dish with the chicken and vegetable filling, spreading it evenly.

Step 10

Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.

Step 11

Brush the top crust with the beaten egg mixture for a golden finish.

Step 12

Place the pie dish on a baking sheet to catch any overflow and bake in the preheated oven for 1 hour, or until the crust is golden brown and the filling is bubbling.

Step 13

Allow the pie to cool for at least 10 minutes before serving.

Nutrition Facts

Serving size	(3297.3g)

Amount per serving	% Daily Value*
Calories	6319.8

Total Fat 374.4g	0%
Saturated Fat 148.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1272.5mg	0%
Sodium 8227.9mg	0%
Total Carbohydrate 430.2g	0%
Dietary Fiber 28.9g	0%
Total Sugars 43.6g
Protein 314.2g	0%

Vitamin D 47.0IU	0%
Calcium 570.5mg	0%
Iron 34.2mg	0%
Potassium 4236.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 19.8%

Carbs: 27.1%