Ina Garten's Chicken Pot Pie

If your looking for an exceptional pot pie, stop here! I will agree with the previous reviewer that added veggies I added in some sliced celery, Frenched green beans and a small diced potato mainly because I'm a veggie head. If you don't want the extra veg I'm very sure that it would be perfectly fine just as written. I used my soup bowls and lowered the filling amount to 2 servings (DH and I) and it filled them perfectly. I made the crust in a one serving amount and had a small amount left over. You'll want to roll the crust a bit on the thick side so that (A) so it won't sag into the filling like DH's did and (B) just because it yummy and you'll want to break it into the bowl and enjoy it! Allow a couple of hours start to finish and enjoy the process. It's so very worth it to have wonderful fresh homemade pot pie that tastes like it was made at home and with caring. So glad that I tagged this recipe in Photo Tag.

You can always count on Ina, can't you? This is just superb! You'll get more like 6-7 cups of chicken. Instead of adding it all, I use 4 to 4-1/2 cups, making up the volume difference with 1-1/2 c. cubed potato and 1/2 c. sliced celery. (I parboil the potatoes with the carrots and saute celery with onions.) The extra veggies are delicious, and there's enough chicken left to make enchiladas or chicken salad or whatever. Oh, and we think the yellow onions are plenty, so I usually sub sliced mushrooms for the pearl kind. One last note... As a rule, I just don't use bouillon cubes, but they really work in this recipe. Thanks for posting, Vicki!

I am in my 90s and have just discovered this recipe. It's a bit more complicated than other pot pie recipes but it's worth it. The flavor is head and shoulders above other recipes that merely assemble preservative-ridden ingredients - i.e., canned soups to thicken (ugh). Admission: I cheated and used a Pillsbury ready-made crust. My bowls were smaller so it made 6 pies. They froze beautifully and it's so handy to grab one on a week night and pop it into the microwave. I was worried the crust would not respond well in the micro, but it did fine. Thanks, Ina.

I am NOT in any way a gourmet cook and things dont always turn out for me even if the recipe seems simple.......BUT this reciep was straight forward and things came together nicely. The filling and crust were great and I will certainly be using this recipe again!!!!! I have never had a pot pie come out as good as this!!!!!!

I've made this recipe exactly as listed and I have made it with ingredient modifications. I have also made it in a deep casserole dish (I doubled the recipe). I follow the pastry recipe to a "T" and have only modified quantities to accommodate the dish I needed to cover. This is such a wonderful dish and one that my family has asked to be a regular at our table. For the chicken breasts, I add butter to a metal baking dish and melt in oven, Once melted, I add the chicken and coat in the warmed butter then sprinkle generously with poultry seasoning, pepper, onion powder, a bit of salt, and thyme. For base: I really like adding some celery to the onions and I also add some green beans ( I blanch with the carrots) and potatoes that I cook to almost done. It's such a great base that you can add or substitute veggies according to your preference (high-water content veggies like zucchini may get mushy so don't dice them- use larger cuts). I make my stock in an insta-pot and add a whole chicken, onions, celery, potatoes, carrot, onion powder, poultry seasoning, thyme, pepper, etc for flavor ...I sear the chicken in the pot and then put it through 2 cycles with boxed broth or water. On the second cycle, I add "Better than Bouillon" and more seasoning to taste, it gives a great, rich broth. I add the potatoes from the cooked stock to the pie as well - they are flavored so deeply. Because I add the better than bouillon to the stock I made, I do not add any when the recipe calls for it. use your discretion through - add it if you want a deeper flavor. You can make the chicken pie contents in advance - especially since it is time consuming. I recommend warming it up before putting it in the dish so that your pastry does not cook before the inside of the pie is bubbly. If you make this "as is" you cannot go wrong. Modify if you are comfortable doing so or if you want to add a little touch of your own. A truly lovely recipe.