This delicious Barefoot Contessa Chicken Pot Pie is a comforting, creamy dish that’s perfect for a cozy dinner. With simple ingredients like chicken, vegetables, and buttery puff pastry, it’s a quick and easy meal everyone will love. You can easily customize it with whatever veggies you have on hand!
Ingredients Needed
- 3 whole chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1.2 litres chicken stock (preferably homemade)
- 2 chicken bouillon cubes
- 170g unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 95g all-purpose flour
- 60ml double cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 280g package frozen peas (2 cups) (not defrosted)
- 1½ cups frozen small whole onions (not defrosted)
- ½ cup minced fresh parsley
- 1 sheet frozen puff pastry, defrosted in the fridge
- 1 egg mixed with 1 tablespoon water (for egg wash)
How To Make Chicken Pot Pie
- Roast the Chicken: Preheat the oven to 190°C (375°F). Place the chicken breasts on a baking tray, rub with olive oil, and season generously with salt and pepper. Roast for 35-40 minutes until cooked through. Set aside to cool, then remove the skin and bones and dice the chicken into 2-3 cm cubes (you should have 4-6 cups of diced chicken).
- Prepare the Stock: In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. Set aside.
- Make the Filling: In a large pot or Dutch oven, melt the butter over medium-low heat and sauté the onions for 10-15 minutes until translucent. Add the flour and cook, stirring constantly, for 2 minutes. Gradually add the hot chicken stock mixture, stirring constantly. Simmer for 1 minute until the mixture thickens. Stir in 2 teaspoons salt, ½ teaspoon pepper, and the double cream. Add the diced chicken, carrots, peas, whole onions, and parsley. Stir well.
- Assemble the Pot Pie: Spoon the chicken mixture into a 25×33 cm (10×13 inch) baking dish. Unfold the puff pastry sheet on top and trim to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash.
- Bake the Pot Pie: Bake for 30-40 minutes until the pastry is golden brown and the filling is bubbling. Serve hot.
Recipe Tips
- Use homemade stock for the best flavor: Homemade chicken stock makes the filling richer and more flavorful.
- Don’t overcook the vegetables: Blanching the carrots and using frozen peas helps them stay tender and bright.
- Make sure the puff pastry is cold: A cold pastry will bake up crisp and golden, while warm pastry can become soggy.
- Cut the chicken into uniform pieces: This helps the chicken cook evenly and ensures each bite has the perfect amount of meat.
- Let the pot pie cool slightly before serving: This helps the filling set so it won’t spill out when you cut into it.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover Chicken Pot Pie tightly and store it in the fridge for up to 3 days.
- Freeze: Wrap leftover Chicken Pot Pie in plastic wrap and foil. Freeze for up to 3 months. To thaw, place the pie in the fridge overnight before reheating.
- Reheating: Reheat leftover Chicken Pot Pie in the oven at 350°F for 20-25 minutes, until the pastry is golden and the filling is bubbly.
Nutrition Facts
Serving Size: 1 piece (1/6 pie)
- Calories: 287
- Total Fat: 18.2g
- Saturated Fat: 9.1g
- Cholesterol: 35mg
- Sodium: 600mg
- Potassium: 200mg
- Total Carbohydrate: 20.12g
- Dietary Fiber: 1.5g
- Sugars: 1.5g
- Protein: 10.82g
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Barefoot Contessa Chicken Pot Pie
Description
This delicious Barefoot Contessa Chicken Pot Pie is a comforting, creamy dish that’s perfect for a cozy dinner. With simple ingredients like chicken, vegetables, and buttery puff pastry, it’s a quick and easy meal everyone will love. You can easily customize it with whatever veggies you have on hand!
Ingredients
Instructions
- Roast the Chicken: Preheat the oven to 190°C (375°F). Place the chicken breasts on a baking tray, rub with olive oil, and season generously with salt and pepper. Roast for 35-40 minutes until cooked through. Set aside to cool, then remove the skin and bones and dice the chicken into 2-3 cm cubes (you should have 4-6 cups of diced chicken).
- Prepare the Stock: In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. Set aside.
- Make the Filling: In a large pot or Dutch oven, melt the butter over medium-low heat and sauté the onions for 10-15 minutes until translucent. Add the flour and cook, stirring constantly, for 2 minutes. Gradually add the hot chicken stock mixture, stirring constantly. Simmer for 1 minute until the mixture thickens. Stir in 2 teaspoons salt, ½ teaspoon pepper, and the double cream. Add the diced chicken, carrots, peas, whole onions, and parsley. Stir well.
- Assemble the Pot Pie: Spoon the chicken mixture into a 25×33 cm (10×13 inch) baking dish. Unfold the puff pastry sheet on top and trim to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash.
- Bake the Pot Pie: Bake for 30-40 minutes until the pastry is golden brown and the filling is bubbling. Serve hot.
Notes
- Use homemade stock for the best flavor: Homemade chicken stock makes the filling richer and more flavorful.
- Don’t overcook the vegetables: Blanching the carrots and using frozen peas helps them stay tender and bright.
- Make sure the puff pastry is cold: A cold pastry will bake up crisp and golden, while warm pastry can become soggy.
- Cut the chicken into uniform pieces: This helps the chicken cook evenly and ensures each bite has the perfect amount of meat.
- Let the pot pie cool slightly before serving: This helps the filling set so it won’t spill out when you cut into it.
Barefoot Contessa Chicken Pot Pie