How To Make Ina Garten Chicken Pot Pie Recipe
Creamy, hearty chicken pot pie with golden, flaky crust.
Serves:
Ingredients
- 4 tbsp unsalted butter
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 tbsp all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- Salt and pepper, to taste
- 2 sheets puff pastry, thawed
- 1 egg, beaten with 1 tbsp water
Instructions
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Preheat oven to 375°F.
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In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, and cook until softened.
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Add flour and stir to combine. Cook for 1-2 minutes.
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Add chicken stock and heavy cream, whisking constantly until mixture thickens.
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Add chicken and frozen peas, stirring to coat in the sauce. Season with salt and pepper to taste.
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Pour mixture into a 9-inch pie dish.
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Cut puff pastry sheets to fit over the top of the pie dish. Brush with egg wash.
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Bake for 45-50 minutes, or until pastry is golden and filling is hot and bubbly.
Nutrition
- Calories : 791kcal
- Total Fat : 56g
- Saturated Fat : 26g
- Cholesterol : 234mg
- Sodium : 733mg
- Total Carbohydrates : 44g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 27g
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