Ina Garten's Chicken Pot Pie Recipe

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Ina Garten's Chicken Pot Pie
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  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 1950.84 Kcal (8168 kJ)
Calories from fat 1162.47 Kcal
% Daily Value*
Total Fat 129.16g 199%
Cholesterol 359.36mg 120%
Sodium 2688.08mg 112%
Potassium 1495.22mg 32%
Total Carbs 138.57g 46%
Sugars 12.32g 49%
Dietary Fiber 12.51g 50%
Protein 62.07g 124%
Vitamin C 27.8mg 46%
Vitamin A 1mg 34%
Iron 5.1mg 29%
Calcium 255.7mg 26%
Amount Per 100 g
Calories 200.63 Kcal (840 kJ)
Calories from fat 119.56 Kcal
% Daily Value*
Total Fat 13.28g 199%
Cholesterol 36.96mg 120%
Sodium 276.46mg 112%
Potassium 153.78mg 32%
Total Carbs 14.25g 46%
Sugars 1.27g 49%
Dietary Fiber 1.29g 50%
Protein 6.38g 124%
Vitamin C 2.9mg 46%
Vitamin A 0.1mg 34%
Iron 0.5mg 29%
Calcium 26.3mg 26%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49
  • 53

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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