Chicken pot pie with carrot, grean peas and cheese.

Happy October! We Made It Now Let’s Celebrate!

Living in Atlanta, one cannot help getting excited that October is finally here! It means the beginning of cooler temperatures especially in the morning, and it’s a great time to fire up the oven and enjoy something hot for a change.

Enter one of Ina’s Classic Fall Recipes…Chicken Pot Pie. Absolutely delicious and somehow elevated even more because it’s prepared and served in individual dishes. Perfect for a dinner party or to keep all to yourself.

Please give it a try and let Lee know how you like it.

For the complete list of Ina’s Top 10 Fall Favorites, check out Tasting Table.

Chicken Pot Pie

Recipe Courtesy of Ina Garten & Food Network

Level: Intermediate
Total: 1 hr 55 min
Prep: 30 min
Inactive: 30 min
Cook: 55 min
Yield: 4 individual pot pies

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour

1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Wishing everyone an amazing fall and please let me know if Lee can help you with any of your real estate questions or transitions. He may even make you Ina’s Chicken Pot Pie.

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