Have I Mentioned My Friend Ina?

Last night we had something so yummy, I just had to share with you!  First of all, I don't think I've talked about my absolute obsession with the Barefoot Contessa, otherwise known as Ina Garten.  

In my house, she's known just as Ina, even though she wouldn't know me from a hole in the wall.  But I have every one of her cookbooks, and I love to watch her on the Food Network because she has amazing decorating taste, and her show is filmed at her house.  I adore her simple but elegant style, and her food...well, I use her recipes probably 90% of the time that I entertain.  You just can't go wrong with her!

Photo courtesy of www.barefootcontessa.com

OK, have I convinced you enough?  Let's move on to what I had for dinner last night.  Chicken pot pie.  I know, it sounds very boring and bland, but this chicken pot pie, due largely to the crust with the generous sprinkle of sea salt and pepper, is just so flavorful.  I practically inhaled it, and that is even with a baby pressing on every available organ in my body.  I barely had any room, but I made room for this!

So if you are in the mood for some comfort food this month, or feeling a little down about the lack of fun reasons to get in the kitchen since you're done making Christmas cookies, try this.  You'll thank me!  (Or actually, you should thank my BFF, Ina!)

For the filling:
6 split chicken breasts (enough for 4-6 cups of cooked, cubed chicken)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
2 cups medium-diced potatoes, blanched for 2 minutes (just do this with the carrots)

1 (10-ounce) package frozen peas (2 cups)
1/2 cup minced fresh parsley leaves

2 Tablespoons sherry (optional)

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions:
Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

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 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, potatoes, peas, parsley and sherry, if using. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4-8 ovenproof bowls (this depends on the size of your bowls...I got 8 servings out of this recipe).  Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle generously with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

P.S. I made a few notes and adjustments to this recipe based on my experience and preferences, but for the original, you can find it on the Food Network website.