Ina Garten Pot Pie Recipe

March 29, 2023 Post a Comment

Recipe Ina Garten's Chicken Pot Pie Soup with Puff Pastry Croutons from www.mercurynews.com

Description

Pot pie is a classic comfort food that’s always a favorite. Ina Garten’s version is made with a flaky, buttery crust and filled with a creamy mixture of vegetables and herbs. The result is a hearty, delicious dish that’s sure to please! This pot pie is a great way to use up any leftover vegetables you have on hand, making it an incredibly versatile recipe. Serve it as a main course or a side dish, and you’ll be sure to have a winner on your table.

Prep Time

This pot pie recipe is easy to assemble, and it only takes about 10 minutes of prep time. You’ll need to preheat your oven to 375 degrees Fahrenheit. You’ll also need to make the pastry crust and prepare the vegetables for the filling.

Cook Time

The pot pie needs to cook for about 45 minutes, or until the crust is golden brown and the filling is bubbly. Be sure to keep an eye on it and check for doneness. If the crust starts to get too brown, you can cover it with foil to prevent it from burning.

Ingredients

For the pastry crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/3 cup ice water

For the filling:

2 tablespoons olive oil
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 cups chicken stock
3 tablespoons freshly chopped parsley
1 teaspoon chopped fresh thyme leaves
2 cups cooked chicken, shredded
1 cup frozen peas
1/2 cup half-and-half

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. 2. To make the pastry crust, combine the flour and salt in a bowl. Cut in the butter with a pastry cutter or two knives until the mixture is crumbly. Add the ice water and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate while you prepare the filling. 3. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, garlic, salt, and pepper and cook until the vegetables are softened, about 10 minutes. 4. Add the flour and stir to combine. Cook for 1 minute, stirring constantly. 5. Add the chicken stock, parsley, and thyme and bring to a low boil. Simmer for 10 minutes. 6. Add the chicken, peas, and half-and-half and cook for 5 minutes. 7. Remove the filling from the heat and allow to cool slightly. 8. Roll out the pastry dough on a lightly floured surface to 1/8-inch thickness. Place the filling into a 9-inch pie plate and top with the pastry. Crimp the edges to seal. 9. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly. 10. Let cool for 10 minutes before serving.

Equipment

This pot pie recipe requires a few pieces of basic kitchen equipment. You’ll need a 9-inch pie plate, a pastry cutter or two knives, a rolling pin, and a large skillet. You may also want to have a pastry brush on hand to brush the pastry crust with melted butter before baking.

Notes

This pot pie is great served with a simple green salad. You can also add more vegetables to the filling if you like, such as mushrooms, corn, and bell peppers. For a vegetarian version, simply omit the chicken and substitute vegetable stock for the chicken stock.

Nutrition: Per Serving

Calories: 484 Fat: 28 g Carbohydrates: 38 g Protein: 18 g Sodium: 544 mg Fiber: 2 g

Recipe Tips

To make the pastry crust extra flaky and buttery, use cold butter and work it into the flour and salt with a pastry cutter or two knives. You can also use a food processor to make the dough. When rolling out the pastry crust, be sure to dust your work surface with flour to prevent sticking. Use a sharp knife to cut the pastry crust into strips for a decorative edge. You can also use a fork to press the edges together. Lastly, brush the pastry with melted butter for a golden, glossy finish.