Barefoot Contessa Chicken Pot Pie with Puff Pastry

Barefoot Contessa’s Chicken Pot Pie with Puff Pastry is the ultimate comfort food, featuring a creamy, rich chicken filling loaded with tender vegetables and a flaky, golden-brown puff pastry crust. This homemade classic is both elegant and hearty, making it perfect for family dinners, cozy gatherings, or special occasions.

What Is Barefoot Contessa’s Chicken Pot Pie with Puff Pastry?

This decadent chicken pot pie combines shredded or diced chicken, sautéed vegetables, and a creamy, buttery sauce, all topped with crispy, golden puff pastry. Unlike traditional pie crust, puff pastry adds a light, flaky texture that enhances the dish without making it too heavy.

Reasons to Try Barefoot Contessa’s Chicken Pot Pie with Puff Pastry

• Creamy, comforting filling – Loaded with tender chicken and veggies.
• Flaky, buttery puff pastry crust – A perfect, crisp contrast to the creamy filling.
• Great for meal prep – Can be made ahead and baked later.
• Crowd-pleasing dish – Ideal for family gatherings or cozy dinners.
• Versatile recipe – Works with rotisserie chicken, leftover turkey, or homemade broth.

Ingredients Needed to Make Barefoot Contessa’s Chicken Pot Pie with Puff Pastry

For the Chicken Filling:

• 3 cups cooked shredded or diced chicken (rotisserie chicken works well)
• 4 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ½ cup all-purpose flour
• 3 cups chicken broth (preferably homemade or low-sodium)
• 1 cup heavy cream (or half-and-half)
• 1 cup frozen peas
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
• 1 teaspoon Worcestershire sauce (optional, for depth of flavor)

For the Puff Pastry Crust:

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 tablespoon water

Instructions to Prepare Barefoot Contessa’s Chicken Pot Pie with Puff Pastry

Step 1: Prepare the Chicken Filling

• Melt butter in a large saucepan over medium heat.
• Sauté onions, carrots, and celery for 5 minutes, until softened.
• Add garlic and cook for 1 more minute until fragrant.
• Stir in flour, cooking for 1-2 minutes to remove the raw flour taste.

Step 2: Make the Creamy Sauce

• Gradually whisk in chicken broth, stirring constantly to avoid lumps.
• Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
• Add heavy cream, thyme, Worcestershire sauce, salt, and black pepper.
• Stir in shredded chicken and frozen peas. Remove from heat.

Step 3: Assemble the Pot Pie

• Preheat the oven to 400°F (200°C).
• Divide the filling into individual ramekins or a 9-inch pie dish.
• Roll out the puff pastry slightly to fit over the dish(es).
• Cover the filling with puff pastry, pressing the edges down.
• Cut small slits in the pastry to allow steam to escape.

Step 4: Bake Until Golden Brown

• Brush with egg wash (whisk egg with water) for a shiny, golden crust.
• Bake for 20-25 minutes (individual ramekins) or 30-35 minutes (large dish), until the puff pastry is golden and crispy.

Step 5: Serve and Enjoy

• Let the pot pie cool for 5 minutes before serving.
• Enjoy warm with a side salad or roasted vegetables.

What Goes Well With Barefoot Contessa’s Chicken Pot Pie?

• Simple green salad – This adds a fresh contrast to the creamy filling.
• Roasted Brussels sprouts – Provides a crispy, caramelized side.
• Mashed potatoes – A classic comfort pairing.
• Steamed green beans – lighten up the meal.
• Glass of white wine – A crisp Chardonnay pairs beautifully.

Key Tips for Making Barefoot Contessa’s Chicken Pot Pie

• Use pre-cooked chicken – Rotisserie or leftover roasted chicken saves time.
• Thicken the filling properly – Let the sauce simmer until it coats the back of a spoon.
• Keep the puff pastry cold – Ensures a crisp, flaky crust.
• Cut steam vents in the pastry – Prevents the filling from bubbling over.
• Brush with egg wash – Creates a beautiful golden-brown top.

Creative Variations of Barefoot Contessa’s Chicken Pot Pie

• Make it vegetarian – Swap chicken for mushrooms and extra veggies.
• Use turkey – Great for Thanksgiving leftovers.
• Add bacon – Adds a smoky depth to the filling.
• Spicy version – Add a pinch of red pepper flakes for heat.
• Cheese topping – Sprinkle shredded Parmesan over the puff pastry before baking.

Storage Guidelines for Barefoot Contessa’s Chicken Pot Pie

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze before baking – Wrap tightly and freeze for up to 3 months.
• Reheat in the oven at 375°F until heated through.

Reheating Tips for Barefoot Contessa’s Chicken Pot Pie

• Oven method: Reheat at 375°F for 15-20 minutes until warm.
• Microwave method: Heat in 30-second intervals, covering with a damp paper towel.
• From frozen: Bake directly from frozen at 375°F for 45-50 minutes.

Nutritional Value (per Serving)

• Calories: ~450
• Protein: ~28g
• Carbohydrates: ~40g
• Fat: ~22g
• Fiber: ~3g
• Sodium: ~600mg

FAQs

Can I make chicken pot pie ahead of time?

Yes! Assemble the pot pie up to 1 day in advance and store it covered in the refrigerator before baking.

Can I use pie crust instead of puff pastry?

Yes! A homemade or store-bought pie crust works well if you prefer a traditional texture.

How do I prevent my puff pastry from getting soggy?

Make sure the filling is completely cooled before placing the pastry on top. This prevents steam from softening the crust.

Can I make this recipe without dairy?

Yes! Replace heavy cream with full-fat coconut milk, and use dairy-free butter for a lactose-free version.

Wrapping Up

Barefoot Contessa’s Chicken Pot Pie with Puff Pastry is a warm, comforting dish that combines creamy chicken filling with a crispy, flaky crust. Whether for a weeknight meal or a special occasion, this easy-to-make yet elegant recipe is sure to become a family favorite. Try this Ina Garten-inspired chicken pot pie today, and enjoy homemade comfort food at its best!

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