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Ina Garten Chicken Pot Pie

Chicken Pot Pie by Ina Garten is the epitome of comfort food for me. Chicken with a tender texture, veggies, and sauce cooked into a shell made of flaky pastry. This homemade chicken pot pie recipe is not only simple but also an excellent way to utilize any leftover chicken you may have.

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Why You’ll Love This Chicken Pot Pie Recipe:

  • There is no condensed cream soup used in the preparation of the smooth sauce; instead, canned soup is omitted entirely.
  • Excellent for using up leftovers, whether it be shredded cooked chicken, chicken from a rotisserie, turkey from the previous day, or even leftover vegetables in the form of a vegetarian pie.
  • Delectable, and I do not doubt that even the youngest members of the family are going to like it.
Ina Garten Chicken Pot Pie
Ina Garten Chicken Pot Pie

What Is Chicken Pot Pie?

The name “Chicken Pot Pie” refers to a specific variety of meat pie that features a top pie crust and is widely used all across the continent, with the United States of America and Canada being the countries where it is most usually found. composed of a pastry with a flaky texture. It is possible to make pot pies with a wide range of contents, such as poultry, beef, fish, or even plant-based meat substitutes, and they may also be made with a variety of crusts. The chicken pot pie is by far the most common and well-liked variant of the cuisine in both nations, even though there are many other variants of the dish that can drastically diverge from one another in terms of both preparation and the components it contains.

Where Does Chicken Pot Pie Come From?

The history of chicken pot pie goes back quite a ways. Its beginnings may be traced back to Greece. The Articles that the Greeks created by stuffing cooked meat into open-faced pastry shells were named “Articles.” The Romans were the ones who first put the top crust to the chicken pot pie, turning it into a proper pie.

What Is The Difference Between Chicken Pie And Chicken Pot Pie?

Some people in the South differentiate between chicken pie and chicken pot pie. Chicken pot pie is a more common term. Chicken pies, often known as “chicken and pastry,” are the savory equivalents of fruit pies or cobblers. They are cooked with handmade dough and do not contain any vegetables, or contain just very little vegetables. Vegetables are typically included in chicken pot pies, and these pies only have a top crust.

What Ingredients To Make Ina Garten Chicken Pot Pie?

To make your own Ina Garten pot pie, gather these ingredients. I’ll give you a brief overview of everything you’ll need at the store, along with an explanation of why you’ll need it, but if you’d rather go straight to the recipe card, it’s below.

  • Pie Crust: Crust for the pie I use a refrigerated pie crust from Pillsbury since it makes everything easier. Just make sure the crust is at room temperature before you start working with it so that it’s easier to handle. You Might Also Construct A.
  • Butter: Salted Or Unsalted Will Work.
  • Onion: I prefer to use white onions. If you don’t have any fresh onions on hand, you may substitute dried onion instead.
  • Flour: All-Purpose White Flour Should Be Used To Create The Roux. 
  •  Chicken Broth Or Stock: To Make The Gravy, You Will Need: Salt And Pepper Chicken Broth Or Stock It Is Possible to Use Low-Sodium Options.
  • Milk: To Make The Gravy Thicker. I choose 2% since that is the concentration that I most frequently have on hand.
  • Shredded Chicken:  Sometimes I boil the chicken first, then shred it, other times I make it quickly in the microwave, and other times I use rotisserie chicken. Any Will Do Will Do. Turkey is a suitable alternative.
  • Frozen Veggies: A Bag Of Frozen Mixed Vegetables, Thawed. Just set them down on the counter and forget about them for about a quarter of an hour. I use a traditional mixture of carrots, green peas, and green beans.
Ina Garten Chicken Pot Pie
Ina Garten Chicken Pot Pie

How To Make Ina Garten Chicken Pot Pie?

  • Prepare the chicken, and then shred it.
  • Turn the temperature in the oven up to 425 degrees. Put one of the pie crusts onto a pie dish about 9 inches in diameter and put it aside.
  • The butter should be melted in a pot of the same size at a heat setting of the medium. After the butter has melted, add the chopped onion and continue to simmer for about two minutes, stirring often, until the onions have become soft.
  • Mix in the flour, then season it with salt and pepper. It will get denser.
  • Continue to whisk while adding the milk and broth gradually during the cooking process until the mixture becomes thick and bubbling.
  • Remove the pan from the heat after stirring the shredded chicken and the mixed vegetables.
  • After you have poured the contents into the crust that has been created, place another crust on top. In addition to sealing the borders, make a few slits into the top.
  • Bake for thirty to forty minutes, or until the crust has reached the desired color. If you want to avoid the corners of the crust from burning, you should cover them with strips of tin foil during the last 15 to 20 minutes of baking.
  • Before cutting into the pie, give it about 5 minutes to rest and settle.

Recipe Tips & Tricks

  • The option of using a cream: if you want it to be even creamier, reduce the amount of milk used by up to three-quarters of a cup and replace it with cream. However, while poaching the chicken, DO NOT ADD it; instead, mix it in after the flour has been added to the saucepan and then add the poaching liquid.
  • Stock powder: Vegeta, which is a vegetable stock powder, is my personal favorite. Alternately, you might use two chicken bouillon cubes, broken up.
  • The thickness of the sauce: The sauce will be the same thickness when the pies come out of the oven regardless of what the thickness is at this stage.
  • Keep the Filling Cool Having a heated filling will cause the butter in the puff pastry dough to melt, which will result in the puff pastry having less volume. It is sufficient if the surface of the pie filling has a cool(ish) temperature.
  • The Bottom of the Pie Several of our readers has inquired about the preparation of this dish utilizing puff pastry as the bottom of the pie. How to do it: Cooking pans should be sprayed with oil or greased with butter. After lining the pots with puff pastry so that there is extra hanging over the edge, set the pots in an oven preheated to 180C/350F. After ten minutes, or anytime the base that is only half cooked begins to puff up, simply press it back down. Repeat the process one more time or as many times as necessary to stop the puffing (it won’t take much). Then, when the pastry has reached the desired golden color, remove it from the oven and allow it to cool. Fill with a filling that has been COOLED. Egg wash the rim of the pastry, then cover it with another layer of puff pastry. Bake according to the directions, then remove from the pots.

How Do I Prevent A Pot Pie Crust From Getting Soggy?

There are a few things you can do to avoid having a pie crust that is too soggy! Here are some pointers from us:

  • Before adding the filling to a pie with a single crust, you should prebake (or blind bake) the crust.
  • Coat the crust with an egg white that has been beaten. This will assist in the process of sealing the crust and preventing the liquid filling from seeping into the crust.
  • After the pie crust has been baked, quickly pour the filling into it while it is still hot, and then set the pie in the oven. The warmth generated by the filling will assist in setting the crust.
  • Bake the pie on a rack in the oven that is lower than normal. Because heat is focused at the bottom of the oven, positioning the potpie on the rack that is lower than the others assures that the bottom of the crust will get crisp and golden brown while it bakes.

Should I Poke Holes In The Bottom Of The Pie Crust?

No, drilling holes in the wall is not something that we recommend doing. Avoid putting holes in the bottom of the pastry crust if the filling and the crust are going to be cooked together. This will ensure that the filling bakes evenly throughout the crust.

Ina Garten Chicken Pot Pie
Ina Garten Chicken Pot Pie

How Do You Thicken Ina Garten Chicken Pot Pie Filling?

Because you are making a roux with the butter, flour, and milk, the sauce should already be sufficiently thick on its own; however, if you find that it does not thicken enough to your liking, you can add two tablespoons of cornstarch that has been mixed with a quarter cup of cold water or broth and then pour it into the sauce. This can be done if you find that the sauce does not thicken enough on its own.

How Do I Know When My Ina Garten Chicken Pot Pie Is Done?

It is recommended that chicken pot pie be cooked with the lid off and in the middle of the oven at 350 degrees for 30 to 40 minutes. The temperature on the inside should be bubbling and reach 160 degrees, while the top should be a golden brown color.

What To Serve With Ina Garten Chicken Pot Pie?

Are you looking for a side dish to go with your Ina Garten chicken pot pie? This warm dish goes nicely with a wide variety of side dishes, including corn, salad, and potatoes, to name just a few. here is some serving idea:

What Should I Do If The Edge Of My Ina Garten Chicken Pot Pie Crust Slumps?

The term “slumping” refers to the phenomenon in which the outer edge of the pie crust collapses inward off the rim of the pie plate. By letting a fluted crust rest in the refrigerator for thirty to forty-five minutes, you may limit the amount of slumping that occurs.

How To Prevent Ina Garten Chicken Pot Pie From Browning?

It is helpful to press the borders with your hand so that they do not rise higher than the pie’s center. Put a pie shield over the top of it if the crust is becoming too brown too fast. You may make one by slicing a circle with a diameter of 4 inches out of the middle of a square sheet of foil. Cover the pie with the pie shield in a sloppy manner.

Ina Garten Chicken Pot Pie
Ina Garten Chicken Pot Pie

How Long does Ina Garten Chicken Pot Pie Last In The Fridge?

Even if the pie has been chilled, the quality of an Ina Garten Chicken Pot Pie that has been newly produced and then stored in the refrigerator for up to five days after being firmly wrapped in plastic wrap or placed in a container that closes airtight won’t be affected in any way.

How To Freeze Ina Garten Chicken Pot Pie?

The Chicken Pot Pie recipe from Ina Garten may be stored in the freezer for up to two months. To ensure that it freezes correctly, all you need to do is make sure to follow these easy instructions.

  • Before you freeze chicken pot pie, you need to make sure that the meal has been correctly prepared by following all of the essential processes. This can assist guarantee that your food is still edible after it has been stored in the freezer for an extended period.
  • Get started by putting together the filling for the pot pie. Make sure that the chicken and the veggies are cooked all the way through before serving.
  • When you have finished preparing the filling, transfer it to a baking dish or a pie plate. After that, cover the top with a layer of pie crust or puff pastry.
  • Put the pot pie in the freezer for at least a few hours, or until it has reached a solid state. After that, remove the food from the freezer and put it in a container or baggie that can be sealed.

How To Reheat Ina Garten Chicken Pot Pie?

In The Oven:

  • Turn your oven’s temperature up to 300 degrees. Wrap the chicken pot pie with aluminum foil to keep it warm.
  • After ten minutes in the oven, take the foil off your chicken pot pie and continue cooking it.
  • Continue baking for another 5-10 minutes, or until the filling has reached the desired temperature and the crust has developed a flaky texture. 

In The Microwave:

  • Slice the chicken pot pie into pieces, then arrange them on a platter that is appropriate for the microwave.
  • Check the temperature after it has been heated in the microwave for two minutes.
  • If it hasn’t been heated all the way through, give it another 30 seconds in the microwave (repeat as needed until you reach the desired temperature). 
  • Continue similarly with the remainder of the pie, and then savor it!

FAQ Section

Can I Make This With Turkey Meat?

Of course! It is an excellent method for putting Thanksgiving leftovers to good use. Simply replace the chicken breast with diced turkey breast that has been cooked first (you can use dark meat if that is what you want), then continue with the recipe as written. There is also the possibility of using turkey broth in place of the chicken broth if you have access to it.

What Other Vegetables Go In Chicken Pot Pie?

This pot pie is filled with delicious ingredients such as pearled onions, maize, mushrooms, and more. Create sure the veggies are cooked before anything else, and if necessary, leave out any of the chicken or other vegetables to make a place for them.

Can I Add Any Different Flavors Into The Sauce To Mix It Up?

Yes! Alternatives to thyme that work well include rosemary or sage that has been finely chopped. Alternate herbs such as basil, tarragon, or cilantro can be used in place of the parsley. Add a few dashes of paprika, curry powder, or turmeric if you enjoy the flavor of spices and want to change things up a bit. Cayenne pepper, which has a fiery flavor, and nutmeg, which has a nutty flavor and is often used in cream sauces because it helps to balance the richness of the sauce, are two spices that can be used to give a little something to a pie without significantly altering the pie’s flavor profile.

Chicken Pot Pie Nutrition Facts

Amount Per Serving

  • Calories 851
  • Total Fat 49g
  • Saturated Fat 18g
  • Cholesterol 63mg
  • Sodium 1639mg
  • Potassium 459mg
  • Total Carbohydrate 80g
  • Protein 21g
  • Vitamin A 56%
  • Vitamin C 7%
  • Calcium 6.4%
  • Iron 18%

Nutrition Facts Source: Source

Ina Garten Chicken Pot Pie

Difficulty:BeginnerPrep time: 25 minutesCook time: 40 minutesRest time: minutesTotal time: 1 minuteServings:6 servingsCalories:851 kcal Best Season:Available

Description

Chicken Pot Pie by Ina Garten is the epitome of comfort food for me. Chicken with a tender texture, veggies, and sauce cooked into a shell made of flaky pastry. This homemade chicken pot pie recipe is not only simple but also an excellent way to utilize any leftover chicken you may have.

Ingredients

Instructions

  1. Prepare the chicken, and then shred it.
  2. Turn the temperature in the oven up to 425 degrees. Put one of the pie crusts onto a pie dish about 9 inches in diameter and put it aside.
  3. The butter should be melted in a pot of the same size at a heat setting of the medium. After the butter has melted, add the chopped onion and continue to simmer for about two minutes, stirring often, until the onions have become soft.
  4. Mix in the flour, then season it with salt and pepper. It will get denser.
  5. Continue to whisk while adding the milk and broth gradually during the cooking process until the mixture becomes thick and bubbling.
  6. Remove the pan from the heat after stirring the shredded chicken and the mixed vegetables.
  7. After you have poured the contents into the crust that has been created, place another crust on top. In addition to sealing the borders, make a few slits into the top.
  8. Bake for thirty to forty minutes, or until the crust has reached the desired color. If you want to avoid the corners of the crust from burning, you should cover them with strips of tin foil during the last 15 to 20 minutes of baking.
  9. Before cutting into the pie, give it about 5 minutes to rest and settle

Notes

  • The option of using a cream: if you want it to be even creamier, reduce the amount of milk used by up to three-quarters of a cup and replace it with cream. However, while poaching the chicken, DO NOT ADD it; instead, mix it in after the flour has been added to the saucepan and then add the poaching liquid.
  • Stock powder: Vegeta, which is a vegetable stock powder, is my personal favorite. Alternately, you might use two chicken bouillon cubes, broken up.
  • The thickness of the sauce: The sauce will be the same thickness when the pies come out of the oven regardless of what the thickness is at this stage.
  • Keep the Filling Cool Having a heated filling will cause the butter in the puff pastry dough to melt, which will result in the puff pastry having less volume. It is sufficient if the surface of the pie filling has a cool(ish) temperature.
  • The Bottom of the Pie Several of our readers has inquired about the preparation of this dish utilizing puff pastry as the bottom of the pie. How to do it: Cooking pans should be sprayed with oil or greased with butter. After lining the pots with puff pastry so that there is extra hanging over the edge, set the pots in an oven preheated to 180C/350F. After ten minutes, or anytime the base that is only half cooked begins to puff up, simply press it back down. 
Nutrition Facts

Servings 6


Amount Per Serving
Calories 851
Calories from Fat 445
% Daily Value *
Total Fat 49g76%
Saturated Fat 18g90%
Trans Fat 0.3g
Cholesterol 63mg21%
Sodium 1639mg69%
Potassium 459mg14%
Total Carbohydrate 80g27%
Dietary Fiber 4.6g19%
Sugars 9.4g
Protein 21g42%

Vitamin A 56%
Vitamin C 7%
Calcium 6.4%
Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.