Tuesday, February 15, 2011

Chicken Pot Pie

As a freelance chef, I get the opportunity to cook so many different types of food and meet different types of people. That said, one common thread that I find is that everyone loves comfort food. Mini Mac-n-Cheese, Pig in a Blanket Lollipops, and Tiny Tacos are always a hit. Individual Chicken Pot Pies are also a crowd pleaser! On a day when you have lots to do, they are also so easy to make (with a few shortcuts!).

When you are in the mood to prepare this from scratch, I like Ina Garten's recipe. Of course, if you are short on time (or as lazy on your day off as I am)  frozen puff pastry and rotisserie chicken from the supermarket really cut down on your prep time. I like to make these in individual ramekins, so that everyone gets their own little package of love :)

Chicken Pot Pie
From Barefoot Contessa

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
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 (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

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, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. 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.


  1. Chicken Pot Pie is my absolute favorite. This may be what I am having for dinner tonight :)

  2. Thanks for adding in the shortcuts. They make it a lot easier for amateur cooks like me. Your pictures are great too!

  3. Thanks! Sometimes shortcuts are necessary for tired professional cooks too :) haha. After cooking for 12 hrs straight, sometimes I need a break when I come home too!

  4. What a perfect little pot pie, I love it!

  5. Ina is a gem! I trust any and all of her recipes!

    thanks for posting!

  6. She is the best! I always have good luck with her recipes!

  7. I can't believe that this one didn't came in my inbox..looks stunning, and I love pot pies. Awesome job!!!

  8. Fantastic picture and recipe. I too enjoy Barefoot Contessa's recipes. Have you tried her Chicken Chili? No beans, huge flavor. So filling, easy to prepare and healthy.

    The Souper

  9. My husband would think he had died and gone to heaven if I made these! I like the idea of using ramekins instead of one big bowl. Have you ever tried freezing these? If so, do they hold up well?

  10. HOw cute are these? I love ramekins.... like you, I think they are perfect for individual presentation .... Easily as great as paper wrapped goodies....

  11. That looks amazing! I love individual chicken pot pies, it feels like you're getting a special treat to be served that way! Congrats on making the top 9!

  12. Hello Melissa! I've been enjoying your blog for a while and have linked to your recipes in the past. I was curious, have you ever participated in a blog hop? We'd love it if you came and checked ours out tomorrow, the theme is Favorite Winter Warm-Up recipes, I think this Chicken Pot Pie above would be perfect to show off! Anyway, it's a great way to get some link love.

    You can find us here, hop goes live at midnight:

    Hope to see you there, take care,


  13. I miss making chicken pot pie! If the weather gets a little colder next week, I think I'll bring it back into my life! Yours looks absolutely beautiful!

  14. Looking good. Congrats on the Top 9.

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  15. Delicious looking - much more visually appealing than Carla's winning Top Chef dish last week ;-) I'm going to try it!

  16. These look too cute! I've always wanted to make mini chicken pot pies!