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Garten Chicken Pot Pie Recipe

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4.1 from 30 reviews

Garten Chicken Pot Pie is a comforting, classic dish featuring tender roasted chicken, a medley of blanched vegetables, and a rich, creamy sauce all encased in a flaky homemade pastry crust. This recipe combines traditional roasting, stovetop sauce making, and baking techniques to create individual pot pies perfect for family dinners or special occasions.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings

Ingredients

Chicken and Vegetables

  • 2 chicken breasts, whole (or 4 split) skin on
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups good chicken stock or chicken broth
  • 2 chicken bouillon cubes
  • 2 cups carrots, cut in large dice (1/2 to 3/4 inch / 1.3-1.9 cm)
  • 2 cups celery, cut in large dice (1/2 to 3/4 inch / 1.3-1.9 cm)
  • 2 cups potatoes, peeled and cut in large dice (1/2 to 3/4 inch / 1.3-1.9 cm)
  • 2 cups frozen peas (optional)
  • 1/2 cup minced fresh parsley

Sauce and Pastry

  • 12 tablespoons unsalted butter (1 and 1/2 sticks)
  • 2 cups chopped onions (about 1 large sweet onion)
  • 3/4 cup all-purpose flour
  • 1/4 cup cream (half and half – 10% cream, or heavy cream 35% for extra richness)
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening (or 1/2 cup/110g + 1 tablespoon butter or margarine)
  • 1/4 pound (one stick) cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat the Oven for Chicken: Heat the oven to 350°F (177°C). Line a sheet pan with foil or parchment paper for easy cleanup.
  2. Roast the Chicken: Place the chicken breasts skin side up on the prepared sheet pan. Rub with olive oil and season generously with kosher salt and freshly ground black pepper. Roast for 35-40 minutes until the internal temperature reaches 165°F (74°C). Once cooled enough to handle, remove the skin and dice the meat into roughly 1.5-inch chunks. You should have about 3-4 cups of chicken.
  3. Blanch the Vegetables: Bring a pot of water to boil, then blanch carrots, celery, and potatoes for 2 minutes. Drain and set aside. Alternatively, you can cover the vegetables with a tablespoon of water and microwave for 1-2 minutes to blanch.
  4. Prepare the Pastry Dough: Combine 3 cups all-purpose flour, baking powder, and kosher salt in a food processor fitted with a metal blade. Add vegetable shortening and diced cold unsalted butter. Pulse about 10 times to coat the fats in flour. With the motor running, gradually pour in 1/2 cup ice water, processing just until the dough starts to come together. Adjust water as needed. Transfer dough to a floured board, knead briefly into a ball, wrap in plastic, and chill in the refrigerator for 30 minutes.
  5. Make the Sauce: Heat chicken stock and bouillon cubes in a medium saucepan until cubes dissolve. In a large pot, melt 12 tablespoons unsalted butter over medium heat. Sauté chopped onions until translucent, about 10 minutes. Stir in 3/4 cup flour and cook for 2 minutes, stirring constantly. Slowly whisk in hot chicken stock to avoid lumps. Cook 3-4 minutes until thickened. Season with 2 teaspoons salt (or to taste) and 1/2 teaspoon black pepper. Stir in cream. Finally, mix in diced chicken, blanched vegetables, minced parsley, and optional peas. Combine thoroughly.
  6. Preheat Oven for Pot Pies: Increase oven temperature to 375°F (190°C) to prepare for baking the pot pies.
  7. Assemble the Pot Pies: Divide the chicken-vegetable mixture evenly among 4 ovenproof bowls. Roll out the chilled dough into four 8-inch circles about 1/4 inch thick. Lightly oil your fingers and brush the outside edges and sides of each bowl. Place a dough circle over each filled bowl, molding or crimping the edges around and trimming to leave about a 1/2 inch overhang. You may refrigerate covered pot pies at this stage if desired.
  8. Bake the Pot Pies: Brush the tops of the dough with the egg wash mixture. Cut three slits into the dough to vent steam and decorate with extra dough bits if you like. Place bowls on a foil-lined sheet pan. Bake for 1 hour until crust is golden and filling is bubbly. Let cool slightly before serving.

Notes

  • Shortcut for chicken: Use precooked rotisserie chicken to save time and skip roasting.
  • Vegetables are cut into uniform large dice (1/2 to 3/4 inch) to ensure even cooking and good texture.
  • Half and half (10% cream) works well for the sauce, but heavy cream adds richness if preferred.
  • The pastry dough includes both shortening and butter for a tender, flaky crust.
  • Pot pies can be assembled and refrigerated before baking for up to a day.
  • The egg wash creates a beautiful golden crust on baking.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/garten-chicken-pot-pie-recipe/