When I made the delicious whole chicken in the slow cooker recently, I knew I would need to do something with the leftovers. And who doesn’t love chicken pot pie? Especially an Ina Garten recipe. This one did require more work than my super simple recipe but it was worth it.
I used the leftovers from the crock pot chicken I made previously.
Chicken Pot Pie (Recipe adapted from Ina Garten aka Barefoot Contessa)
2 cooked chicken breasts, diced
3 cups chicken stock
1 chicken bouillon cube
6 Tbsp unsalted butter
1/2 yellow onion, chopped
1/2 cup all-purpose flour
1/4 cup 2% milk
2 cups medium-diced carrots, blanched for 2 minutes
1 cup celery, diced, blanched for 2 minutes
1 can peas, drained
1 can corn, drained
3 red potatoes, diced
1 tube Seamless Crescent Rolls
Preheat the oven to 350 degrees F.
Boil the potatoes in a pan filled with water for 25 minutes.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute 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 hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoon salt, 1/2 teaspoon pepper, and milk. Add the cubed chicken, carrots, celery, peas, potatoes and corn. Mix well.
Divide the filling equally among 4 ovenproof bowls and one pie plate. Cut the dough to fill over the filled dishes. Brush dough with an egg wash. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.