better chicken pot pies
There are over 900 recipes in this site’s , [which is completely nuts, but also conveniently gives me an answer to the ever-present "what do you do all day?" question besides my usual, "mess around on Instagram?"] and while I’m overwhelmingly quite fond of all of them, there are ones that nag at me not necessarily because they don’t work but because they’re not, in hindsight, the “best in category” I once found them to be. Among these are the chicken pot pies I made from Ina Garten’s beloved recipe , and somewhere, my friend Ang is gasping because these are, to date, her favorite thing I’ve made for dinner. But I always thought they could have been better for several persnickety reasons.
Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (250 grams) all- purpose flour
- 1/2 teaspoon fine sea or table salt
- 13 tablespoons (185 grams or 6 1/2 ounces) cold unsalted butter, diced
- 6 tablespoons (90 grams) sour cream or Greek-style yogurt
- 1 tablespoon (15 ml) cider vinegar
- 1/4 cup (60 ml) very cold water
- 1 egg, beaten with 1 teaspoon water, for egg wash
- Salt and freshly ground black pepper
- 3 1/2 to 4 pounds bone-in, skin-on chicken parts (breasts, thighs and drumsticks are ideal)
- 1 to 2 glugs olive oil
- 2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1/2-inch slices
- 1 large onion, diced small
- 1/4 cup dry sherry (optional)
- 3 cups low-sodium chicken broth
- 1/4 cup milk or heavy cream
- 1 bay leaf
- 1 teaspoon minced fresh thyme
- 3 tablespoons unsalted butter, at room temperature
- 4 1/2 tablespoons all-purpose flour
- 1 cup fresh or frozen green peas (no need to defrost)
- 2 large carrots, diced small (about 1 cup carrots)
- 2 tablespoons chopped flat-leaf parsley