Ina Garten Chicken Pot Pie with Biscuits Recipe

The Ina Garten Chicken Pot Pie with Biscuits Recipe is a classic. It is the ultimate comfort food for cold nights.

Many people love this dish for its rich flavor. It features tender chicken and fresh vegetables.

The creamy sauce is very smooth and delicious. This Ina Garten Chicken Pot Pie with Biscuits Recipe is perfect.

It uses a flaky biscuit topping instead of a crust. This makes the recipe much easier to bake at home.

You will love how simple and tasty it is. This meal is great for family dinners or guests.

Let’s learn how to make this wonderful dish today.

When I first introduced to Ina Garten Chicken Pot Pie with Biscuits Recipe

I first saw this recipe on a cozy Sunday. I wanted something warm and very filling. Ina Garten is known for her simple, elegant food.

Her chicken pot pie looked so inviting on TV. I tried it and fell in love instantly. The biscuits soak up the savory gravy perfectly.

It smelled like heaven in my small kitchen. My family asked for second helpings that night.

It became a staple in my home very quickly. Now, I make it for every special occasion. You will find it very easy to love too.

Equipment List

• One large Dutch oven or heavy pot.
• A sharp knife for chopping vegetables.
• A sturdy wooden spoon for stirring.
• One medium mixing bowl for biscuits.
• A rolling pin to flatten dough.
• A round biscuit cutter or a glass.
• A large baking sheet or casserole dish.
• Measuring cups and spoons for accuracy.
• A wire whisk for the creamy sauce.

Ingredients You Need for Ina Garten Chicken Pot Pie with Biscuits Recipe

• 3 whole chicken breasts, bone-in and skin-on.
• 3 tablespoons olive oil for roasting chicken.
• 1 teaspoon kosher salt for seasoning.
• 1/2 teaspoon black pepper for a little kick.
• 5 cups chicken stock, preferably homemade or low-sodium.
• 2 chicken bouillon cubes for extra deep flavor.
• 12 tablespoons unsalted butter (1.5 sticks).
• 2 cups chopped yellow onions (about 2 onions).
• 3/4 cup all-purpose flour for the roux.
• 1/4 cup heavy cream for a rich texture.
• 2 cups medium-diced carrots, blanched for 2 minutes.
• 1 package (10 ounces) frozen peas, thawed.
• 1 1/2 cups small-diced celery.
• 1/2 cup minced fresh parsley.

For the Biscuits:

• 2 cups all-purpose flour.
• 1 tablespoon baking powder.
• 1 teaspoon kosher salt.
• 8 tablespoons cold unsalted butter, diced.
• 3/4 cup half-and-half or whole milk.
• 1/2 cup chopped fresh parsley.
• 1 egg mixed with 1 tablespoon water.

Step-by-Step Guide

1. Roast the Chicken

Preheat your oven to 350 degrees F. Rub chicken with oil, salt, and pepper. Roast for 35 to 40 minutes. Let it cool, then discard skin and bones. Dice the meat into large, bite-sized cubes.

2. Make the Gravy Base

Heat the chicken stock in a small pot. Dissolve the bouillon cubes into the warm stock. In a large pot, melt the butter. Sauté onions over medium heat until they are translucent.

3. Add Flour and Stock

Add the flour to the buttery onions. Cook and stir for two minutes on low. Whisk in the hot chicken stock slowly. Simmer until the sauce becomes thick and smooth.

4. Season the Sauce

Add salt and pepper to the thick sauce. Pour in the heavy cream for richness. Taste it to ensure the seasoning is perfect. This is the heart of your pot pie.

5. Mix in Chicken and Veggies

Add the cubed chicken to the sauce pot. Stir in the carrots, peas, and celery. Add the fresh parsley for a bright color. Mix everything gently until well combined.

6. Prepare the Biscuit Dough

Mix flour, baking powder, and salt in a bowl. Rub in cold butter with your fingers. Add the half-and-half and parsley to form dough. It should be soft but not too sticky.

7. Cut the Biscuits

Roll the dough to 1/2-inch thickness. Cut out circles using your biscuit cutter. You should get about 8 to 10 biscuits. These will be your golden, flaky crust.

8. Assemble and Bake

Pour the chicken mixture into a baking dish. Place the biscuits on top of the filling. Brush the biscuits with the egg wash. Bake at 375 degrees F for 20 minutes.

Tips to Make the Best Ina Garten Chicken Pot Pie with Biscuits Recipe

• Use cold butter for the flakiest biscuit texture.
• Do not over-mix the biscuit dough at all.
• Blanch the carrots so they are perfectly tender.
• Use high-quality chicken stock for the best taste.
• Add a pinch of thyme for extra herbal flavor.
• Make sure the sauce is thick before baking.
• Brush the biscuits well for a golden shine.
• Let the pie rest for 10 minutes before serving.

FAQs about Ina Garten Chicken Pot Pie with Biscuits Recipe

Can I use store-bought biscuits for this?

Yes, you can use canned biscuits for speed. It saves time but homemade tastes much better.

Can I make the filling ahead of time?

Yes, make the filling one day in advance. Keep it in the fridge until you bake.

How do I store the leftovers?

Store leftovers in an airtight container for three days. Reheat in the oven to keep biscuits crisp.

Can I use rotisserie chicken instead?

Yes, rotisserie chicken works great for this recipe. It makes the prep work much faster too.

Is this recipe freezer-friendly?

You can freeze the filling without the biscuits. Add fresh biscuits right before you bake it.

Final Thoughts

How to make Ina Garten Chicken Pot Pie is simple. It is a meal that truly warms the soul.

The ingredients for Ina Garten Chicken Pot Pie are fresh. You will love the smell of it baking.

The biscuits add a wonderful crunch to every bite. It is much better than any store-bought pie.

Your friends and family will think you are a chef. This dish is perfect for a cozy night in.

Give this recipe a try this weekend for dinner. You will see why everyone loves Ina Garten’s style. It is pure comfort in a single bowl.

Would you like me to create a shopping list for these ingredients?