Chicken Pot Pie (Ina Garten) Recipe

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Chicken Pot Pie (Ina Garten)
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Ingredients
22
Count
Nutrition
4067
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 375 degrees F.
  6. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4067.27 Kcal (17029 kJ)
Calories from fat 3316.75 Kcal
% Daily Value*
Total Fat 368.53g 567%
Cholesterol 969.94mg 323%
Sodium 2713.64mg 113%
Potassium 1566.91mg 33%
Total Carbs 138.77g 46%
Sugars 12.48g 50%
Dietary Fiber 12.56g 50%
Protein 64.21g 128%
Vitamin C 27.9mg 46%
Vitamin A 4mg 133%
Iron 5mg 28%
Calcium 329.2mg 33%
Amount Per 100 g
Calories 321.99 Kcal (1348 kJ)
Calories from fat 262.58 Kcal
% Daily Value*
Total Fat 29.18g 567%
Cholesterol 76.79mg 323%
Sodium 214.83mg 113%
Potassium 124.05mg 33%
Total Carbs 10.99g 46%
Sugars 0.99g 50%
Dietary Fiber 0.99g 50%
Protein 5.08g 128%
Vitamin C 2.2mg 46%
Vitamin A 0.3mg 133%
Iron 0.4mg 28%
Calcium 26.1mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 111.3
    Points
  • 115
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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