Comforting classic chicken pot pie. Trader Joe's ingredients

Comforting Chicken Pot Pie

A comfort food classic. Which is why I could not fathom that my boyfriend Andrew has never had it before, homemade that is. I have memories of my mom making this recipe and smelling it through the halls of the house when I was little. This recipe is adapted from Ina Garten’s recipe. My mom has always taught me I can depend on an Ina recipe, no matter what. You’ll surely love this and your hubby/S.O. will be pleased to say the least. 🙂

Serving Size: 6 small personal servings or 4 larger.


1 lb. chicken thighs, skin on


Sea Salt & Pepper

5 c. of chicken stock, homemade if possible

12 tbsp. of butter (Kerrygold is my FAVORITE)

2 c. chopped yellow onions

2 cloves garlic, minced

4 small red potatoes, peeled and diced

3/4 c. flour

1/8 c. of heavy cream

2 c. diced carrots

10 oz. frozen peas (Trader Joe’s are great)

1 1/2 c. frozen cipollini onions (Trader Joe’s, once again)

1/2 c. fresh parsley, chopped

1 package of puff pastry (Let thaw in the fridge the day of)

1 egg mixed with a splash of water to make an egg wash

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Preheat your oven to 350F. On a foil lined pan, lay out your chicken thighs and rub with EVOO. Season generously with salt and pepper. Roast the thighs for 35-40 minutes or until cooked. Set aside until cool, and shred when able to touch. Discard the skin and extra fat. Reserve all of the juices. If you throw the juice out… you are a fool.  (Trust me when I say that dark meat/chicken thighs make this so much better.)

In a small saucepan, heat your 5 c. of chicken stock. In a large dutch oven, melt the butter. Sautee your chopped onion until translucent, about 10 minutes. Add in the garlic for about 2 minutes. Add the flour and cook, stirring constantly. This removes the raw flour taste, very important! After about 3 minutes, add in the carrots, potatoes, peas, chicken, cipollini onions, and cream. Stir to combine everything and cook on medium/low for about 10 minutes covered which will soften the carrots and potatoes. Add in the parsley.

Portion into your bowls equally. I used 6 french onion soup crocks, because it’s a nice personal serving. You could also use a larger casserole dish, just adjust cooking time accordingly.

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Brush an egg wash around the brims of the bowls. Cut some puff pastry so there is a slight overhang over the sides and press onto the sides so it forms a seal. Brush the egg wash over the top of the pastry and cut two slices in the top, to allow the steam to escape. Sprinkle with sea salt and freshly ground black pepper. Bake at 375F for about 45 minutes-1 hour. Serve and enjoy! ❤

closing xox jenna




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