Ina Garten Chicken Pot Pie Make It Ahead
If you're looking for a delicious and easy meal to make ahead of time, Ina Garten's chicken pot pie is the perfect choice. This recipe is both comforting and flavorful, and it's sure to become a family favorite. Whether you're hosting a dinner party or just looking for a comforting weeknight meal, this recipe is sure to impress.
Ingredients
For the crust:
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening, chilled
- 1/4 pound (1 stick) unsalted butter, chilled and diced
- 1/2 to 2/3 cup ice water
For the filling:
- 4 cups chicken stock, preferably homemade
- 2 chicken breasts, bone-in, skin-on
- 3 tablespoons 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 (4 carrots)
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
For the crust:
- In a large bowl, combine the flour, salt, and baking powder. Add the shortening and butter and mix until the mixture resembles coarse crumbs.
- Add the ice water, a tablespoon at a time, until the dough comes together in a ball.
- Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes.
For the filling:
- In a small saucepan, heat the chicken stock and add the chicken breasts. Cook for 15 minutes, or until cooked through.
- Remove the chicken from the stock and let cool. Remove the skin and bones and cut the chicken into large dice. Set aside.
- In a large pot, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the chicken stock to the pot and simmer over low heat for 1 more minute, stirring, until thick.
- Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, parsley, and thyme. Mix well.
- Preheat the oven to 375 degrees F.
To assemble the pot pies:
- Divide the filling equally among 4 ovenproof bowls.
- Roll out each piece of dough to a thickness of 1/4 inch. Cut circles that are 1 inch larger than the top of the bowls.
- Brush the outside edges of each bowl with the egg wash, then place the dough on top.
- Crimp the dough to fold over the side, pressing it to make it stick.
- Brush the dough with egg wash and make 3 slits in the top.
- Place the bowls on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Make It Ahead
If you want to make this chicken pot pie ahead of time, you can prepare the filling and crust separately and store them in the refrigerator for up to two days. When you're ready to bake the pot pies, simply assemble them and bake as directed.
This recipe is perfect for meal prep, as you can easily make a large batch and freeze the pot pies for later. To freeze, simply assemble the pot pies as directed, but don't bake them. Instead, wrap them tightly in plastic wrap and aluminum foil and freeze for up to three months. When you're ready to bake, simply remove from the freezer and bake as directed, adding an additional 15-20 minutes of baking time.
Conclusion
Ina Garten's chicken pot pie is a classic comfort food that's both delicious and easy to make. Whether you're hosting a dinner party or looking for a comforting weeknight meal, this recipe is sure to impress. And with the ability to make it ahead of time, it's the perfect recipe for busy weeknights or meal prep. So give this recipe a try and enjoy the delicious flavors of homemade chicken pot pie.