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Chicken Potpie

Use a little extra seasoning while preparing this potpie; the flavors mellow as it cooks. Topping a potpie is easy when you use your rolling pin to set the pastry crust over the filled baking dish.

  • Servings: 6
Chicken Potpie

Source: Martha Stewart Living, February 1998

Ingredients

  • 1 chicken (3 or 4 pounds)
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 large yellow onion, cut in half
  • 2 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1 small bunch fresh thyme
  • 1 rib celery, cut into thirds
  • 1 cup plus 5 tablespoons all-purpose flour
  • 2 1/4 teaspoons salt
  • 8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
  • 2 large egg yolks
  • 9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 12 pearl onions, peeled and cut lengthwise if large
  • 1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
  • 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
  • 6 ounces button mushrooms, quartered if large
  • 1 cup milk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Zest of 1 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon heavy cream

Directions

  1. Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.

  2. Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.

  3. Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.

  4. Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.

  5. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot.

Cook's Note

Be sure to chill the dough before and after rolling it out, then curl it around the pin, and unfurl to cover the pie. Tuck the overlapping edges of pastry inside the dish to create a thick, rustic rim of crust.

Reviews (6)

  • TarHeelSharon 20 Mar, 2013

    Just plain excellent! A huge hit. My husband has always claimed he doesn't like chicken potpie, so I had never made it. Then, the perfect opportunity arose, and I took it as a personal challenge to serve him a version that would change his mind.

    This did the trick! The =only= adjustment I made was to stir in about 3/4-cup frozen peas right before the crust went on top, because I think they are mandatory for pot pie.

  • missbrita 7 Nov, 2009

    I love this recipe. It makes converts out of people that think they dont like chicken pot pie. I usually omit the mushrooms. The thyme and lemon zest makes its so flavorful and not too heavy.

  • likesitspicy 2 Aug, 2008

    Everyone raved about this recipe. The lemon zest is such a nice touch!

  • betsyvdb 1 Feb, 2008

    this is delicious. i've made it several times... but each time i add more thyme

  • chrisbensch 11 Jan, 2008

    This recipe is reliable and delicious. I've made it many times--both for regular dinners and for guests. Typically, I use a small roasting chicken for even richer flavor.

  • claudinehk 4 Nov, 2007

    You can not go wrong with this one! A family favorite and has become one of my signature dishes, thanks to Martha and the Comfort Food Cookbook. I actually boil the chicken for a but longer then it calls for, it will thenfall off of the bones and make that part a bit easier and faster

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