Barefoot Contessa Makes Chicken Pot Pie

Ingredients

• 12 Tbsp Unsalted Butter (cut into cubes, kept cold)
• 2 medium Onion (peeled and diced)
• 0.75 cup All-Purpose Flour (sifted)
• 5 cup Chicken Stock (low‑sodium preferred)
• 2 piece Chicken Bouillon Cube (enhances flavor)
• 2 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 0.25 cup Heavy Cream (chilled)
• 1.5 cup Frozen Onion (pre‑chopped frozen onions)
• 10 oz Frozen Peas (large sweet peas, not the tiny ones)
• 2 cup Carrot (blanched and diced)
• 2 Tbsp Fresh Parsley (chopped)
• 5 cup Cooked Chicken (roasted, bone‑in, skin‑on, then cubed)
• 1 sheet Frozen Puff Pastry (defrosted in refrigerator, enough for 4 tops)
• 1 large Egg (beaten for egg wash)
• 1 tsp Flaked Sea Salt (for garnish)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, dice the fresh onions, chop the parsley, and defrost the puff pastry in the refrigerator. Keep the butter cold and the chicken cubed.

   Time: PT10M

2. Sauté Onions in Butter

   Melt the butter in a large saucepan over medium heat. Add the diced fresh onions and cook, stirring occasionally, until translucent, about 10 minutes.

   Time: PT10M

3. Create the Roux

   Sprinkle the sifted flour over the softened onions and butter. Stir continuously for 3 minutes to cook out the raw flour flavor.

   Time: PT3M

4. Add Stock and Bouillon

   Gradually whisk in the chicken stock, adding the bouillon cubes as you pour. Bring the mixture to a gentle simmer and cook for 5 minutes until the sauce thickens.

   Time: PT5M

5. Season and Enrich the Sauce

   Stir in the salt, pepper, and heavy cream. Cook for another minute just to combine.

   Time: PT2M

6. Incorporate Vegetables and Chicken

   Add the frozen onions, frozen peas, blanched carrots, chopped parsley, and cubed chicken to the sauce. Mix gently and let heat through for 5 minutes.

   Time: PT5M

7. Fill the Ramekins

   Spoon the hot filling into the 4 oven‑proof ramekins, leaving about ½ inch of space at the top.

   Time: PT5M

8. Prepare the Pastry Lids

   On a lightly floured surface, roll the puff pastry into a thin sheet (about 8 inches in diameter). Cut four circles slightly larger than the ramekin tops, brush the edges with egg wash, place on each ramekin, and brush the surface with more egg wash. Sprinkle flaked sea salt on top.

   Time: PT15M

9. Bake the Pot Pies

   Place the ramekins on a baking sheet and bake in a pre‑heated oven at 375°F for 1 hour, or until the pastry is golden and the filling is bubbling.

   Time: PT1H

   Temperature: 375°F

10. Rest and Serve

    Remove the pot pies from the oven and let them rest for 10 minutes before serving so the filling sets.

    Time: PT10M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

42g

Fat

22g

Fiber

5g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Onion: Shallots
• Instead of All-Purpose Flour: Whole wheat flour (will affect texture)
• Instead of Chicken Stock: Vegetable stock
• Instead of Chicken Bouillon Cube: Chicken base paste
• Instead of Salt: Soy sauce (use less)
• Instead of Black Pepper: White pepper
• Instead of Heavy Cream: Half‑and‑half, whole milk + butter
• Instead of Frozen Onion: Fresh diced onion
• Instead of Frozen Peas: Fresh peas (blanched)
• Instead of Carrot: Parsnip
• Instead of Fresh Parsley: Fresh thyme
• Instead of Cooked Chicken: Cooked turkey breast
• Instead of Frozen Puff Pastry: Homemade pie dough
• Instead of Egg: Milk or cream for wash
• Instead of Flaked Sea Salt: Kosher salt

Equipment Needed

• Large Saucepan
• Wooden Spoon
• Whisk
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Ovenproof Ramekins
• Rolling Pin
• Pastry Brush
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Cooking the roux until the raw flour taste disappears.
• Gradually whisking in the stock to avoid lumps.
• Ensuring the pastry edge is brushed with egg wash for proper adhesion.
• Baking long enough for the pastry to puff and the filling to bubble.

Chef Tips from the Video

• Use cold butter and keep the dough chilled for a flakier crust.
• For extra flavor, add a splash of white wine to the sauce before the stock.
• A pinch of dried thyme in the sauce adds a subtle earthy note.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.

Freezer: Wrap each cooled pot pie tightly in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature; the filling contains dairy and cooked chicken.

Make-Ahead Tips

• Prepare the sauce up to step 5 and refrigerate; reheat gently before adding vegetables and chicken.
• Roll out and cut the pastry lids ahead of time; keep them covered with plastic wrap in the fridge.
• Assemble the pot pies and freeze before baking; bake from frozen, adding 10‑15 minutes to the baking time.

Frequently Asked Questions