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Ina Garten's Chicken Pot Pie [Split from Food Media & News board]

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Is the Chicken Pot Pie recipe from one of her books, and/or is it available on line? I've never made a chicken pot pie and was thinking about doing so ....

Thanks!

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    1. re: FoodChic

      I have one amendation to that recipe: she calls for a large dice. I call for a coarse shred. Diced cooked chicken (*especially* the breast) gets rubbery if it's re-cooked; shredded cooked chicken does not. Shredding take a little more time and effort, but yields a far superior result in my opinion.

      1. re: FoodChic

        Just wanted to mention that I baked some chicken breasts using this method for chicken salad, and the meat was nice and moist.

      2. Jfood has made changes to her recipe (so much so that it is barely hers any longer) to simplify. Here is what jfood used this past weekend in a double batch.

        "Barefoot Contessa" Chicken Pot Pie Modifed by Jfood

        Meat from two whole chicken breasts
        1 onion diced
        6 T butter
        1/ 3 C flour
        2 ½ C chicken broth
        1 16oz pkg peas, carrots, corn and beans
        Pepperidge Farm puff pastry (One sheet) or one pile of frozen Phyllo (1/2 box)
        Salt & Pepper
        Pennzy’s Old World Seasoning

        -Begin to defrost the puff pastry or Phyllo. This will take about 40 minutes
        -Heat stock in a pot until simmering
        -Melt butter in sided 10-12” pan and cooked onions over medium heat for 15-20 minutes.
        ·Add flour and continue to cook, stirring constantly, over medium-low heat for 2 minutes, until you obtain a blondish color.
        ·Add simmering stock in several batches to mixture, whisk after each until smooth.
        -Season with ~1teaspoon salt, ½ teaspoon pepper and 1 teaspoon Pennzy's Old World Seasoning
        ·Remove from heat and add chicken, and vegetables. Mix completely.
        ·Place in Pyrex baking dish (or if double batch cover and place in oven; stir after 20 minutes)
        ·Place Puff pastry on top of a baking sheet that has been sprayed with Pam; or
        -Separate full sheet of Phyllo into 2-3 piles and bake on a baking sheet for 20 minutes at 350 degrees
        ·Bake chicken mixture at 350 degrees for 40-45 minutes

        19 Replies
        1. re: jfood

          Thanks for typing this up.

          About what size baking dish do you use, and how deep should it be do you think? I'll probably make a single batch, since there are just the two of us, and I'm trying to figure out which of my baking dishes (somewhat limited selection) to use, as I'm pretty sure I don't have individual dishes that will work. I'll probably try making the original recipe first, with Karl S.'s tip about shredding the chicken, and then try your variation, since I don't have any of that Old World Seasoning on hand.

          1. re: MMRuth

            Here are the contents of the OLD WORLD SEASONING: http://www.penzeys.com/cgi-bin/penzey...

            I am a huge Penzy's fan so I was curious as I've never tried that particular blend. Based on the contents listed on the Penzy's site, you try a bit of old bay and some kind of herb blend to mimic the flavor of the Old World Blend--maybe?

          2. re: jfood

            The second I saw prepared pastry rather than homemade (I'm just not THERE yet) I got excited. But I'm missing something here. So you pre-bake the pastry or phyllo? Then do you put it on the baking dish after the chicken mixture cooks? Or before? I'm feeling stupid this morning :)

            1. re: c oliver

              My chicken breasts just arrived - I ordered three whole breasts, and they weigh 5.5 pounds, which seems like an awful lot of chicken to me. Any thoughts?

            2. re: jfood

              CORRECTION

              It is 2 breasts, i.e. 1 whole breast per recipe.

              Sorry

              1. re: jfood

                Ina calls for 3 whole breasts - does that sound like far too much too you? If I'm making hers, do you think I should just use one, or two?

                Thanks!

              2. re: jfood

                I also add a couple of stalks of diced celery and a minced garlic clove to the diced onion. I omit the pearl onions too. I've used puff pastry for the crust, but I don't think it's nearly as good as the homemade crust. I really like her method for roasting the chicken breasts.

                1. re: jfood

                  Hi, son. Just wanted to give you a BIG followup thanks for this recipe. I used the leftover and made soup. Had a little, fading arugula and parsley that I chopped and sauteed in some oil and added to it. Was going to use orzo but was out of so used rice instead. I've been eating that soup for days! It is SO good. And I kept it really thick, much more chowderish. - Mom

                  1. re: c oliver

                    My Pleasure.

                    Now Mr. Phelps for your next assignment should you care to accept is Goat Cheese Ravioli.

                    Ravioli:
                    8 ounces soft fresh goat cheese
                    1/3 cup grated Parmesan cheese plus additional for sprinkling
                    1/4 cup mascarpone cheese
                    2 tablespoons chopped basil
                    Use your favorite pasta recipe and thinnes one fromthe end or 18 wonton wrappers (jfood used his new favorite pasta recipe and doubled this recipe)

                    1 - Place a sheet of wax paper on a baking sheet and lightly sprinkle with cornmeal.
                    2 - Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, marscapone and basil in medium bowl and incorporate with a wooden sppin.
                    3 - Roll pasta dough to the penultimate thinness. Only roll enough to make 12 ravioli squares.
                    4 - Use a 2" square ravioli cutter and cut squares and arrange on your work surface. (Work with 12 pieces at a time)
                    5 - Place 1 tablespoon cheese filling in center of each wrapper.
                    6 - Place another wrapper on top and using fingertip, dampen edges of wrappers with water and seal all 4 edges tightly.
                    7 - Repeat with remaining wrappers and filling.
                    8 - DO AHEAD: Can be made 8 hours ahead. Cover and chill.

                    Cook in high simmer water for 8-10 minutes. Remove with slotted spoon. Serve with a small dollop of Marinara Sauce on top.

                    Jfood just finished eating a half-dozen after a great bowl of onion soup. Fun day.

                    Ciao Mom.

                    1. re: jfood

                      If I ever got to pick my poison, it would definitely be cheese. So that looks really good. No semolina flour in all of Lake Tahoe so will check in Reno next week. ttfn,m

                        1. re: jfood

                          Interesting. I find that brand alot but not that particular product. There's Whole Foods in Reno or can ask daughter/SIL to bring from SF.

                  2. re: jfood

                    Agree that any baked topping for a savory pie (puff or biscuit) is best baked separately to avoid the unfortunate gooey layer.

                    1. re: pikawicca

                      I'll do that next time. Plus I'll use jfood's suggestion of puff pastry which I realize I like better than piecrust anyway.

                    2. re: jfood

                      I used your modified recipe a few weeks ago to great success! My husband and I were practically fork-fencing over the final bites. After talking later on however, I found out my husband is used to a more creamy filling. I have no idea how to achieve this since I grew up in a pretty dairy-free environment. I have heavy cream in the fridge waiting patiently to be used, but I need direction.

                      1. re: TampaAurora

                        I second this. The pot pie I made had great flavour, but not enough sauce for me.

                        1. re: TampaAurora

                          There is 1/2 C flour in the recipe which will create a thicker sauce, so reduce the amount of flour or add more chicken stock. That should create a more creamy sauce.

                          1. re: jfood

                            I actually did some critical thinking yesterday and added a half cup of chicken stock and a splash of heavy cream. My husband said it was the best he'd ever had!

                            1. re: TampaAurora

                              Glad it worked out. And adding a little heavy cream probably did nothing to the calorie count. :-))

                      2. That's so funny..I'm attempting to make this tonight as well and I was going to create a similar post. Instead of puff pastry or making my own, I was going to cheat and use a defrosted frozen pie crust left over from the holiday's.

                        JFood for some reason I'm not able to access the Penzy's website from work..what kind of herbs etc. are in the Old World Seasoning?

                        2 Replies
                        1. re: krisrishere

                          I'm making it too - just ordered the ingredients. I'm sure that pie crust will work well too.

                          1. re: krisrishere

                            K

                            Sorry for the delay did not see the request,. Here is the description of OWS

                            Old World is a popular, lower salt, all-purpose Central European blend. In the 70's, Old World was used for fabulous fried chicken and fish, mixed into the flour 2 TB. per Cup. Now, baking and broiling are more popular, and Old World is still a favorite, just rub on 1-2 tsp. per lb. Old World can be used on steaks, beef ribs or roasts, hamburgers or meatloaf, 1-2 tsp. per lb. Or add 2 TB. to chicken soup or beef stew. Perfect for sauteed vegetables-from zucchini to pea pods, great on baked or mashed potatoes, or sprinkled over popcorn. Hand-mixed from: paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill, caraway, turmeric, dill, bay leaf, marjoram, thyme, savory, basil, rosemary.

                          2. MMRuth,
                            I always make the Julia and Jacques recipe- it calles for poaching a chicken, reducing the liquid and making a veloute sauce, along with the onions, carrots and mushrooms. I make it in a six cup souffle dish. I will try to find the recipe online, if not i can email it to you, it is really good, and the sauce is out of this world.

                            1 Reply
                            1. re: cassoulady

                              Ina's technique point, and in this I think she is more correct over J&J, is that American supermarket chicken breasts have more flavor roasted than poached. My suspicion is that the excuse for a twofer (chicken and broth) in a poach is probably more efficient for a restaurant, but it with a lost opportunity for flavor that has to be covered by something else.

                            2. I've made this a bunch of times to rave reviews. The only thing is...i don't know in what universe this recipe makes 4 individual pot pies. It feeds an army. I've done individual pies, but I've made it in 9 by 13 dish, and there was still filling left over! I use Julia's pate brisee from MtAoFC for the crust.

                              5 Replies
                              1. re: eLizard

                                It does make huge portions! I've also made it with great results. Because I'm lazy and don't like messing with pastry, I'd probably use a premade shell if I made it again, but I must say that everyone loved the crust.

                                I loved the roast chicken on its own -- def go for the bone-in, skin-on breasts! I also skipped the pearl onions and just quartered a few small regular onions.

                                1. re: eLizard

                                  "The only thing is...i don't know in what universe this recipe makes 4 individual pot pies." - I was just thinking the same thing. I only used 1.5 chicken breasts (about 2.5 pounds) and put about half of the filling in a six cup souffle dish, and have loads left over. I only used about 1/3 at most of the dough. It's in the oven now, and I'm thinking it may be done in only 30 minutes - if the crust is nice, is there any reason to think the filling won't be fine? It tastes great straight out of the dutch oven ....

                                  1. re: MMRuth

                                    jfood's 4 single breast recipe on Sunday made 3 * 12 oz portions and 3 * 15 oz portions. If you were to make normal sized 8-10 oz you would get abour 8 servings from 4 single (2 whole) breasts

                                    1. re: MMRuth

                                      as soon as the crust is done, and you can see some filling bubble, it's done. enjoy!

                                      1. re: MMRuth

                                        I'm glad to hear that the '4 servings' idea on that recipe is very low. I've never made Ina's pot pie recipe, even though it looks good, because I've always had an issue with using what amounts to like 3 sticks of butter for 4 servings! Holy Cow, I don't cook low fat, but that's a lot of butter! Sounds like in reality, it's more reasonable than that. Good!

                                        Has anyone tried the pastry part of the recipe with all butter?

                                        Thanks!

                                        Mary
                                        www.BestinKitchen.com