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“This is from Ina Garten with my variations. I used ready-made pie crust and they turned out beautifully.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place chicken breasts on a baking sheet and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove meat from the bones and discard the skin. Cut chicken pieces into large dice.
  3. In a small saucepan, heat chicken broth and dissolve the bouillon cubes in the broth. In a large Butch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, untiltranslucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken broth to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and heavy cream. Add the chicken, carrots, peas, onions if you are using, and parsley. Mix well.
  4. Preheat oven to 375 degrees.
  5. Divide the filling equally among 4 ovenproof bowls. Roll each pie crust out on a floured surface to make larger. Cut two 8" circles of dough from each pie crust.
  6. Beat egg with water to make an egg wash. Brush the outside edges of each bowl with the egg wash, then place dough on top. Trim dough to 1/2" larger than the top of the bowl. Crimp dough edges, pressing to make it stick. Brush dough with egg wash and make 3 slits in the top of each crust. Sprinkle with sea salt and black pepper.
  7. Place on a baking sheet and bake for 1 hour, or unti the top is golden brown and filling is bubbling hot.

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