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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

                                    2. Ok so I made (winged-it really) a combination of Ina's and JFood's recipe which is baking in the oven right now. I still have enough filling for another pot pie which I need to put away right now because I'm eating the filling out of the pan it's that good...but I digress. Do you think this filling can be frozen?

                                      7 Replies
                                      1. re: krisrishere

                                        Yes, I've frozen it a lot, both with the crust and without the crust. I just bake from frozen.

                                        1. re: krisrishere

                                          I'm definitely freezing the filling, and had the exact same probelm with eating the filling, though my husband is now doing so. I followed Garten's recipe, but added some fresh thyme.

                                          1. re: MMRuth

                                            That's the one thing mine was lacking. Well, now I know for next time! Time to go eat. Enjoy!

                                          2. re: krisrishere

                                            jfood makes a double batch for the bag sucker.

                                            OK sit down before you read the following:

                                            He takes the dough/phyllo and cuts into a section that will fit into the freezer bag, then he adds the chicken mixture, then sucks the bag and freezes. The dough is not crunchy on defrost obviously but the flavor is there.

                                            1. re: jfood

                                              So that gets back to my earlier question: do you just place the cooked crust on the cooked or uncooked filling? That's for the one that you're eating right away. Thanks.

                                              1. re: c oliver

                                                Oops sorry.

                                                They all go together on the plate, either use a pizza cutter to cut in fancy shapes on top or take a hunk onto theplate and then the pot pie on top.

                                                Then to the table and a smile

                                                1. re: jfood

                                                  Thanks, kiddo. Taking dinner to our knee-impaired friend next week. Doing it your way, it would be easy to transport, it sounds like.

                                          3. MMRuth - G'day from Sydney I've just checked Food Network Ina's recipe for Chicken Pot Pie is still on the F.N. (Episode: Back from the Weekend) I absolutely love watching her Barefoot Contessa Show- just watched her in Sydney ( today is Wednesday 7 Jan,10:45 am) "Girls Day Out" I am lucky Sydney is behind We just started getting American Iron Chef & I'm eagerly awaiting TOP CHEF 5 which starts Jan. 19 2009 Good luck wiht your Chick.Pot pie

                                            1. Many thanks to everyone for your suggestions and to jfood for piquing my interest in the first place. When I told my sister I was making chicken pot pie for dinner, she said, "Wow, you are making American food"!

                                              So, I pretty much followed the recipe, except I used three large chicken breasts (i.e., split) that weighed about 2.5 pounds, and that was plenty of chicken. I did make the mistake of not splitting the one breast and so of course it took a lot longer to cook. I found home made chicken stock in the freezer and used that, as well as some Better than Boullion instead of cubes. I did add some sprigs of thyme to the sauteeing onions, and then some fresh thyme leaves to the filling (after removing sprigs of thyme).

                                              I made her crust - it was very easy and incredibly flakey. I think I used about a third of the filling or so and maybe only a third of the dough. When my husband called to ask what was for dinner, I could tell that he was a bit wary, particularly when I told him I wasn't putting in any dark meat (I will next time, for him), but he thought it was absolutely delicious. I served it with an arugula and roasted beet salad. One change I might make for next time is to add some white wine or dry vermouth.

                                              Edit: Mine baked in about 30 minutes, though my oven did get a little hotter than 375 for a bit. Next time I might thaw the pearl onions and cut them in half, as they did taste just a little undercooked to me.

                                               
                                               
                                              7 Replies
                                              1. re: MMRuth

                                                Even tho it takes a bit of time to make, it is really a great crowd pleaser. I have made my own crusts and also sometimes buy premade ones. When I make pot pies I make enough for 2 and freeze the other.

                                                1. re: MMRuth

                                                  I just had some soup that I made with the filling - diluted with some chicken broth, added cooked spaghetti that I'd broken up. A nice lunch.

                                                  1. re: MMRuth

                                                    First, jfood - avert your eyes.

                                                    Second - I made this on the sixth. I made a mini one on the 7th for myself for lunch, I made some soup with it on the 8th. Then my husband was out of town, and I went out of town, returning on the 13th. My husband returned the 14th. The leftover chicken filling was still in the fridge, and I meant to toss it before he got back. Yesterday I tripped down some stairs and hurt my foot, so my husband cooked dinner and brought it to me in bed. He mentioned that he had finished the filling while he was roasting the chicken. I was rather worried, but 24 hours later he is just fine, and nary a symptom of anything!

                                                    1. re: MMRuth

                                                      jfood bows even lower in honor of your ability to keep the foot elevated, the tummy full, the hubby in the kitchen and not mourn your loss on these boards.

                                                  2. re: MMRuth

                                                    I must have missed this thread the first couple of times around but I'm making chicken pot pie tomorrow. What I do is similar but why use boullion cubes or anything else, if you're using home made stock? I've never used that and was wondering what more it added.

                                                    1. re: chowser

                                                      I don't know, but I guess it just gives it that extra boost of flavour. And, my husband got home and just tasted the filling on the stove and said it's like ice cream, he could just eat it all up.

                                                      1. re: MMRuth

                                                        Hmmm, I don't have either but could pick some up. I wonder if I can replicate it. I'll look to see what's in it. Thanks!

                                                  3. To improve........add chopped hard boiled egg and tarragon

                                                    22 Replies
                                                    1. re: steakman55

                                                      I think tarragon would be wonderful - not so sure about the chopped egg for me. I am somewhat embarrassed to admit that I made myself an individual one for lunch today with the leftovers.

                                                      1. re: MMRuth

                                                        Good girl :) At least only "somewhat." I always describe it that it was a really good meal when I wake up the next morning thinking about it :) I'm a beginner - do I dare try the pastry from scratch rather than jfood's options? Thanks.

                                                          1. re: jfood

                                                            It's really easy. I cut up the butter and Crisco (I buy the kind in bars) into little pieces and put them in the fridge. I put some cold water in a measuring cup, and put it in the freezer to get nice and cold (I don't have ice). Put the dry ingredients in the FP, whiz around quickly to mix, then added the butter/crisco and, carefully, so as to avoid the blade, used my fingers to coat the cubes with the flour mix. Then pulsed as she said, though I pulsed a couple more times. Dumped the mixture out, formed into a ball and refrigerated. Note that you could still see butter in the dough - don't worry about that. When you go to roll it out, take out the amount you think you'll need for your vessel, put lots of flour on the board and then roll out, turning the piece each time (a quarter turn). I think my dough was maybe 3/8 inch thick? Good luck!

                                                            1. re: MMRuth

                                                              Thanks j-kid and MM. But I'm freaking out over my pasta failure from last night (a different thread) so I think I'm going to get over that before I tackle homemade pastry. I think I'm a decent cook but everything to do with dough/pastry/yeast is a minor phobia for me :) But hang with me and I'll keep trying. Again, thanks.

                                                              1. re: c oliver

                                                                You know what - buy some frozen pastry. Try and make the dough. If you think it's a bust, use the frozen one. But the only way you'll figure this out is by trying, and I say this as one who was, for years, afraid of dough.

                                                                1. re: MMRuth

                                                                  Good idea. And belated thank you for the detailed instructions Any thing that demystifies it for me is a good thing. Hard to believe YOU were ever afraid of anything in the kitchen. You seem to whip through these things so easily.

                                                                  1. re: MMRuth

                                                                    MMRuth, why didn't I think of that. I'm almost petrified by the idea of creating pastry, and this is such a simple solution. I always had a back-up plan on the job, why not in the kitchen!

                                                                    1. re: TampaAurora

                                                                      if you buy the puff pastry you may also think to bake on its own on a baking sheet. jfood does this now so there is no sogginess.

                                                                      1. re: jfood

                                                                        I DO think this is a very good idea. The next time I'm going with the puff pastry which is already sitting in my freezer. I realized after making this that I really don't like *pie.* I don't cook *pie*. But I loved the filling and will use the pastry next time which I DO love. Really good idea, jfood, not just because it's easier.

                                                                2. re: MMRuth

                                                                  Alright, keep your fingers and toes crossed. I'm going to fix this tonight! And MMR, I think your suggestion of trying the pastry from scratch but having the jfood backup is a good one. Also, jfood, I'm going with the frozen mixed vegetables (we were amazed that there are so many varieties - never bought any before) At least I know that it's yummy even without a top. And I had to laugh about MMR's husband eating the last of the filling. Like me, you obviously live in a magic house.

                                                                  1. re: c oliver

                                                                    Been meaning to report back re the pie. The crust was kinda/sorta alright :) I mean it covered the dish, didn't fall apart, except on the outside of the dish. But I had to mash it all together around the edges to make it stay put. I think I had it too thick but got "skeered." I used jfood's combo and it was really good. I too am making soup out of the remainder. I was considering adding orzo to it, but you mention rice below. Now I have something else to ponder. I think I'm going to check out some high altitude cookbooks from the library. Measuring flour versus weighing seems to be a consideration for me. Everything seems to measure too much. What I mean is that most people here seem to equate 100 grams with 1 cup but for me 100 grams is only 2/3 cup. Quite a difference. But I haven't poisoned us yet so I'll keep forging ahead.

                                                                    1. re: c oliver

                                                                      Congratulations! Did you remember to brush eggwash on the outside of the dish before applying the dough? I forgot to do that with my second one.and had to do more "mashing" as well.

                                                                      1. re: MMRuth

                                                                        What a mindreader you are! I DID forget the egg wash. My husband is enjoying all my new machinations in the kitchen :)

                                                                        1. re: c oliver

                                                                          glad it all worked out. never thought of an egg wash over the sides of the dish, thx MM.

                                                                          Little jfood made a call for some Marinara sauce on Friday so the weekend was making and canning sauce for her.

                                                                          1. re: jfood

                                                                            I think that tip actually comes from the Ina Garten recipe, so I can't take credit for it.

                                                              2. re: c oliver

                                                                How are you with making biscuit? My husband makes pot pie (from his own recipe) and always tops it with home-make biscuit. It is absolutely delicious this way.

                                                                1. re: roxlet

                                                                  I think I'm going to try that next - with some of my White Lily flour. Does he just put dollops of the dough on top of the filling, then bake?

                                                                  1. re: MMRuth

                                                                    Oooh, you have White Lily -- it has become impossible for us to find in Westchester, NY! It's the biscuit flour of choice. Re the biscuits -- he rolls them out, and cuts them into biscuit sized biscuits and puts on top of the pot pie mixture. When the biscuits are cooked, the pot pie is done. There are usually a couple too many, which are excellent for breakfast the next morning!

                                                                    1. re: roxlet

                                                                      Go ahead and cook the extras. Then the next morning split them, smear a little butter on (if you didn't right after cooking), put sliced cheese and then under the broiler. I grew up eating them and as an adult I call them "toasted cheese bubbly biscuits." The best :)

                                                                      1. re: roxlet

                                                                        I brought back 10 pounds from the South! I was thinking last night that the pot pie filling would be good just poured on top of a biscuit.

                                                            2. So I have enough of this filling in my freezer to make another pie. What do you think the best way to heat this up is?

                                                              10 Replies
                                                              1. re: krisrishere

                                                                When I made a mini one for lunch (the filling had just been in the fridge), I heated it up on the stove, let it cool slightly, then put the pot pie together. So, I guess I'd be inclined to let it defrost in the fridge and then heat it up. If you don't actually feel like making another pie - do consider making soup with the filling - it was excellent that way. I added noodles (and broth) but think it would be even better with rice.

                                                                1. re: MMRuth

                                                                  cooking it from frozen works perfectly....i've assembled my own and frozen them, and baked from frozen. works great

                                                                  1. re: eLizard

                                                                    Do you freeze the whole thing with the crust? The reason I reheated mine was because when I made this the first time, the crust was done in about 30 minutes (freshly made), and I wanted to make sure the filling was nice and hot too.

                                                                    1. re: MMRuth

                                                                      I freeze the whole thing with the crust. and when making it "fresh" i don't heat anything separately, the filling gets piping hot within 30-40 minutes....mine is bubbling. if you're super worried, you can always put a sheet of tin foil over the crust to prevent it from going too far. but mine never has. i get those cheap-o aluminum mini pie plates at the grocery store and fill up a ton of them, top with the crust, and freeze. husband just throws them in the oven like a regular frozen pot pie. very convenient.

                                                                        1. re: MMRuth

                                                                          I think I'll do that next time instead of freezing just the filling. I'm making it tonight and my husband can't wait!

                                                                          1. re: krisrishere

                                                                            I made this the other night (added fresh mushrooms) and was very pleasantly surprised by how easy and delicious it was. Thanks for the freezing tips as it did make ALOT.

                                                                        2. re: eLizard

                                                                          Hi eLizard, do you freeze with the uncooked crust? what oven temp do you suggest when cooking from frozen?

                                                                          1. re: chai

                                                                            i do freeze from the uncooked crust. and i use a 375 oven.... i just cook it longer. just like a frozen pot pie you get at the freezer section at the supermarket.

                                                                2. Don't any of you here add cubed potatoes to your pie filling?

                                                                  I make chicken pot pie so often and have for so long that I haven't used any kind of recipe for decades. Just onions sauteed in butter, then broth and white wine, thicken with flour, add roasted chicken breast meat, potatoes and carrots (I always start with raw, cook them separately, then chop and add), peas, and thyme. Sometimes I roast the breasts on top of garlic.

                                                                  I've used pie crust and puff pastry for shells and tops, but my favorite is a simple flour, salt, butter and milk (buttermilk is nice too) mixture that rolls out and browns up beautifully. I'll remember to pay attention next time I make it and write down the measurements.

                                                                  If there's extra filling I've frozen, I like to reheat it, thin it with some hot broth, and drop dumplings in to simmer.

                                                                  2 Replies
                                                                  1. re: clepro

                                                                    I love the addition of potatoes. The pot pies I grew up on from restaurants and the freezer always seemed to have carrots, peas and potatoes. Now, I'm trying to make it myself.

                                                                    1. re: TampaAurora

                                                                      just wanted to say that i had never made a pot pie until now and i used this ina garten recipe after reading all the raves here. i was nervous about making the crust and bought frozen crusts just in case. it was slightly tricky (i'm not much of a baker but i'm trying!) but it wound up being amazing. light and buttery. the whole thing was just fabulous and we had leftovers for days. my husband called it a culinary BJ. :)

                                                                  2. Ina help please....does anyone know if the Chicken Pot Pie recipe is in one of her books or only online? I have all of them except for the French and can't find anything other than Lobster Pot Pie. Thanks to any Ina lovers for help.

                                                                    3 Replies
                                                                    1. re: BubblyOne

                                                                      Hi - I was just checking this thread as I'm going to make this again. Unfortunately I don't have any of her books to check it for you. But you saw the link in the first reply, right?

                                                                      1. re: MMRuth

                                                                        Yes, thanks. It's driving me crazy that I can't find it in any of her books. The way Jeffrey loves chicken, I thought it would be. Making it next weekend though.

                                                                        1. re: BubblyOne

                                                                          I'm going to add in some tarragon to the filling before I put it in the oven - will post about whether or not I liked it. I also put some celery in this time ....