the classic recipe
Chicken pot pie (Ina Garten classic)
Chicken pot pie is American Sunday-supper warmth in a single dish — a flaky, golden crust hiding a creamy stew of chicken, carrots, peas, pearl onions, and parsley in a from-scratch chicken-cream sauce. The first crack of the spoon through the pastry releases all the steam and herbal aroma; the filling spoons up with chunks of chicken and bright peas in a sauce that's velvety but not gluey. Born from grandmother kitchens, perfected by Ina Garten for the modern home cook, this is the dish that says 'comfort' in any season.
yields 5 servings·1390 kcal per serving·cuisine American
The traditional recipe
Instructions
Preheat oven to 350°F (175°C). Place 3 bone-in, skin-on chicken breasts on a foil-lined sheet pan. Rub with olive oil, season generously with kosher salt and black pepper. Roast 35–40 minutes until internal temperature reaches 165°F (74°C).
Remove chicken from oven and let cool. Peel off and discard skin and bones. Dice meat into 1½-inch (4 cm) chunks. Set aside — you should have about 4–5 cups of chicken.
Bring 5 cups (1.2 L) of chicken stock to a simmer in a saucepan and dissolve 2 bouillon cubes in it. Keep hot.
In a large heavy pot, melt 12 tablespoons (170 g) of unsalted butter over medium heat. Add 2 cups of chopped yellow onion and sauté over medium-low heat for 10–15 minutes, stirring occasionally, until soft and translucent (do not brown).
Sprinkle ¾ cup (90 g) of flour over the onions. Cook, stirring constantly, for 2 minutes to form a roux and cook off the raw flour taste.
Gradually whisk in the hot stock, pouring in a steady stream. Simmer over low heat, stirring constantly, for 3–4 minutes until the sauce is thick and coats the back of a spoon. Season with 2 teaspoons kosher salt and ½ teaspoon black pepper. Stir in ¼ cup (60 ml) heavy cream.
Fold in the diced chicken, 1½ cups blanched carrots, 2 cups frozen peas (not defrosted), 1½ cups frozen pearl onions (not defrosted), and ½ cup minced fresh parsley. Taste and adjust seasoning.
Transfer the filling to a 10×13×2-inch baking dish (or divide among individual oven-safe ramekins) placed on a foil-lined sheet pan.
Lay 1 sheet of defrosted puff pastry over the top. Trim to a ½-inch overhang, crimp edges onto the rim, and cut 3 small steam vents in the center. Brush all over with egg wash (1 egg beaten with 1 tablespoon water). Sprinkle lightly with flaky sea salt.
Bake at 375°F (190°C) for 30–40 minutes until the pastry is deep golden brown and the filling is bubbling at the vents. Rest 5 minutes before serving — carry the dish to the table while it's still steaming.