Recipe For Chicken Pot Pie Barefoot Contessa

Set aside until cool enough to handle then remove the meat from the bones and discard the skin.

Recipe for chicken pot pie barefoot contessa. Preheat the oven to 350ºf. Sprinkle generously with salt and pepper. Place the chicken breasts on a baking sheet and rub them with olive oil.

Chicken pot pie barefoot contessa includes 3 whole 6 split chicken breasts bone in skin on 3 tablespoons good olive oil kosher salt and freshly ground black pepper 5 cups chicken stock preferably homemade 2 chicken bouillon cubes 12 tablespoons 1 sticks unsalted butter 2 cups chopped yellow onions 2 onions cup all purpose flour cup heavy cream 2 cups medium diced. Place the chicken breasts on a baking sheet and rub them with olive oil. Roast for 35 to 40 minutes or until cooked through.

Preheat the oven to 375 degrees. Cut the chicken into large dice. Cut the chicken into large dice.

Sprinkle generously with salt and pepper and barefoot contessa. Sprinkle generously with salt and pepper. 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. Place the chicken breasts on a sheet pan and rub them with olive oil. Set aside until cool enough to handle then remove the meat from the bones and discard the skin.

Set aside until cool enough to handle then remove the meat from the bones and discard the skin. Roast for 35 to 40 minutes or until cooked through. Chicken pot pie from barefoot contessa.