Food
Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network
With winter around the corner, we can’t think of a better meal to curl up and eat.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Pot Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 55 min
Prep: 30 min
Inactive: 30 min
Cook: 55 min
Yield: 4 individual pot pies
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
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
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
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, peas, onions and parsley. 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 ovenproof bowls. 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 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.
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#InaGarten #BarefootContessa #FoodNetwork #ChickenPotPie
Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Guy Fieri Finds the ULTIMATE Seafood 🔥 Diners, Drive-Ins and Dives | Food Network
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Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty vegetables and homemade chive dumplings simmered in a flavorful chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken and Dumplings
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional
Directions
For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network
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Sweet, spooky and staring right back at you 👁️
Get Amanda Neal’s recipe for Eyeball Pretzel Bark 👇
Eyeball Pretzel Bark
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: about 8 servings
This eyeball pretzel bark is the perfect spooky recipe to make this Halloween season! A base of melted semisweet chocolate gets topped with a mosaic of square pretzels, each crowned with a swirly milk-and-white-chocolate candy and a pair of googly candy eyes. The whole thing comes together in minutes and chills in the fridge, then breaks apart into snackable pieces just like bark. The salty-sweet combination is addictive, the faces are endlessly charming and kids can help press in the eyes — just make sure to work fast before the chocolate candies set!
Ingredients
Three 4-ounce bars semisweet chocolate
1 tablespoon small orange, purple and green nonpareil sprinkles
60 snap square pretzels
60 milk and white chocolate swirl candies, such as Hershey’s Kisses (from a 10.6-ounce bag)
60 to 70 small candy eyes (depending on the size of the candies)
Directions
Preheat the oven to 350 degrees F and line a quarter sheet pan (9 by 13 inches) with parchment paper.
Place the chocolate bars on the prepared sheet pan side by side. Bake until the chocolate has softened and just melted, 4 to 5 minutes.
Spread with an offset spatula into a smooth, even layer. Immediately top evenly with the sprinkles. Place the pretzels on top, so they’re touching and covering the chocolate entirely (6 by 10 grid; 60 total). Top each pretzel with a chocolate candy.
Return to the oven and bake until the chocolates are softened, about 3 minutes. Do not overbake. The chocolate candies will develop a skin and the white chocolate could turn brown if overbaked.
Immediately press 1 to 2 candy eyes onto the top of each chocolate candy. Refrigerate until hardened, at least 1 hour and up to 4 hours. Break into pieces before serving. Refrigerate in an airtight container for up to 3 days.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Ree Drummond makes spooky Halloween Dirt Cups with rich chocolate pudding, crushed chocolate sandwich cookies, gummy candies and edible tombstones. Perfect for a fun and easy Halloween dessert!
#ReeDrummond #ThePioneerWoman #FoodNetwork #HalloweenDirtCups #Recipe
Get the recipe ▶ https://foodtv.com/3jhXPaA
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Halloween Dirt Cups
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: 6 servings
Ingredients
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract
16 chocolate sandwich cookies, crushed
Mixed gummy candies, such as worms, body parts, spiders (optional)
6 vanilla wafer sandwich cookies with chocolate inside, such as Pepperidge Farm Milano
Directions
Special equipment: an edible marker
Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk together. Place over medium heat and cook, whisking continuously, as the mixture comes to a simmer and becomes thick, 5 to 6 minutes. Remove the pan from the heat and stir in the chocolate, butter and vanilla until smooth and fully incorporated. Divide between the six 300-milliliter glass tumblers and chill for about an hour.
Top the pudding cups with some of the crushed sandwich cookies. Add the gummies, partially burying them in the crushed cookies, as if they are emerging from the “dirt”.
Write R.I.P. on the vanilla sandwich cookies with an edible marker, then place them in the glasses so that they stand upright and resemble tombstones.
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Ree Drummond’s SPOOKY Halloween Dirt Cups 🪦🎃 The Pioneer Woman | Food Network
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Chefs tackle a fall-inspired basket filled with unexpected ingredients like pumpkin spice lattes, Honeycrisp apples, sparkling cider, butternut squash, sweet potato pie and more.
#FoodNetwork #Chopped
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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BINGE: The ULTIMATE Fall Basket Ingredients 🍏🍁 Chopped | Food Network
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@user-zq2tj5zp1u
December 15, 2023 at 4:08 am
I love her cooking she is my favourite Chef e a lovely lady ❤👍👍
@djbigness9823
December 15, 2023 at 4:08 am
She’s just boring to look at. Always wearing an oversized blouse. And quite fat. Sorry Ina!
@ChrisF-lb9wt
December 15, 2023 at 4:08 am
"The filling looks gorgeous."
@mylindacasbarro777
December 15, 2023 at 4:08 am
Yum!!! 😊❤
@CourageUnderFire87
December 15, 2023 at 4:08 am
Love
@jamesberggren9029
December 15, 2023 at 4:08 am
Could Ina get any fatter???
@mattference6708
December 15, 2023 at 4:08 am
Shouldn't you put a layer of pastry in the bowl? Looks like a good plate.
@robertwhelan9132
December 15, 2023 at 4:08 am
This looks amazing 😊
@yunova
December 15, 2023 at 4:08 am
her voice is smooth and warm her look is so polished, love!!!
@arlenewaite779
December 15, 2023 at 4:08 am
❤🎉😊
@146agi122
December 15, 2023 at 4:08 am
I am surprised that she didn't cut a slit or two for the steam to come out. Also, she didn't use potato for the filling. I usually use puff pastry for the top, it's much more flavourful.
@ShivaShuklashivashukla
December 15, 2023 at 4:08 am
Love this ❤️
@emrilbennett8704
December 15, 2023 at 4:08 am
“Flour everything, including yourself” Lol that’s pretty much what I do all the time in my kitchen if I’m working with flour. Love her
Xoxo❤
@dsmissions5220
December 15, 2023 at 4:08 am
Very nice 👍🏼
@danwilliams4089
December 15, 2023 at 4:08 am
Who else goes to Ina and J. Pepin as a default?
@CharliesKitchen100
December 15, 2023 at 4:08 am
You make this recipe look so easy. Because, I am so scared at times, whenever I have to incorporate baking, in my cooking process.
I always say I am a Cook, not a Baker! Does anyone else ever feel that way?
@emfaffectsme299
December 15, 2023 at 4:08 am
inna , how so simple but soo good. you are my go to, quick prep , get it done, and everyone loves it. you have been soo helpfull to me and my families tummies. the egg one, i am totally impacient.. one reason why i love your food.
@pamelagorton2176
December 15, 2023 at 4:08 am
I would also not add salt as chicken stock already tends to contain a lot of salt.
@pamelagorton2176
December 15, 2023 at 4:08 am
I would trim the pastry so it looks somewhat neater.
@coolestson7547
December 15, 2023 at 4:08 am
Wonder what it tastes like, the only kind I ever had were the 99 cents ones from the frozen section. Cant be worse than field rations thats for sure.
@laurencebrooks7699
December 15, 2023 at 4:08 am
Im going to make this—one of my favorite meals.
@jjaa6157
December 15, 2023 at 4:08 am
I have an aversion to onions. Could I use garlic cloves and mushrooms instead?
@carlabridgesmason3529
December 15, 2023 at 4:08 am
Beautiful shiny hair!
@neen79
December 15, 2023 at 4:08 am
👌🏾👌🏾👌🏾👌🏾👌🏾
@graphene1487
December 15, 2023 at 4:08 am
Sexiest voice ever. Not even lying ❤️😃
@shameemsiddiqui1892
December 15, 2023 at 4:08 am
I love your recipes .your measurments are precise. I am from Pakistan living in London..Your are my favourite cooks .Thank you.
@merryanne3316
December 15, 2023 at 4:08 am
Thank you ina
@JLPerryTV
December 15, 2023 at 4:08 am
Since everyone else is scared to say it… shouldn’t you put the crust into the bowl, then the feeling, and then cover it up so it is actually a chicken pot PIE?!
@iriskeniafernandez
December 15, 2023 at 4:08 am
Flavor wise her and Ramsay are hard to beat. Both know what the tongue wants
@mariopena81
December 15, 2023 at 4:08 am
You were on a roll until you added those frozen onions.
@Mari-zv6sv
December 15, 2023 at 4:08 am
I use this recipe when I make chicken pot pie except I boil my chicken and use my homemade broth, I omit the frozen onions and I use fresh carrots. It’s delicious.
@brianboe3774
December 15, 2023 at 4:08 am
You forgot the celery and mushrooms hahahaha
@kathybray7156
December 15, 2023 at 4:08 am
Yum looks fabulous thankyou