INA'S CHICKEN POT PIE
This is from Ina Garten with my variations. I used ready-made pie crust and they turned out beautifully.
Provided by KathyP53
Categories Savory Pies
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Place chicken breasts on a baking sheet and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove meat from the bones and discard the skin. Cut chicken pieces into large dice.
- In a small saucepan, heat chicken broth and dissolve the bouillon cubes in the broth. In a large Butch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, untiltranslucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken broth to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and heavy cream. Add the chicken, carrots, peas, onions if you are using, and parsley. Mix well.
- Preheat oven to 375 degrees.
- Divide the filling equally among 4 ovenproof bowls. Roll each pie crust out on a floured surface to make larger. Cut two 8" circles of dough from each pie crust.
- Beat egg with water to make an egg wash. Brush the outside edges of each bowl with the egg wash, then place dough on top. Trim dough to 1/2" larger than the top of the bowl. Crimp dough edges, pressing to make it stick. Brush dough with egg wash and make 3 slits in the top of each crust. Sprinkle with sea salt and black pepper.
- Place on a baking sheet and bake for 1 hour, or unti the top is golden brown and filling is bubbling hot.
Nutrition Facts : Calories 1388.5, Fat 94.2, SaturatedFat 38.2, Cholesterol 234.7, Sodium 1158.8, Carbohydrate 94.2, Fiber 11.3, Sugar 14, Protein 45.1
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