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Classic Chicken Potpie

You can bake these pies in any 2-quart baking dish. For personal pies, use six 10-ounce dishes.

  • Prep:
  • Total Time:
  • Servings: 6
Classic Chicken Potpie

Source: Everyday Food, March 2012


For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1 teaspoon sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 3 to 5 tablespoons ice water

For the Filling

  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, diced small (1 1/2 cups)
  • 4 medium carrots, diced small (2 cups)
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • Coarse salt and ground pepper
  • 3 cups shredded cooked chicken (15 ounces)
  • 1/3 cup fresh parsley, chopped


  1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.

  2. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).

  3. Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.

  4. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.

  5. On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Cook's Note

Roll your dough a couple inches larger than your dish: Folding it up and over, pinching as you go, forms a beautiful decorative edge.

To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/4 hours (1 hour for small pies).

Reviews (11)

  • lolaloves3 11 Aug, 2014

    This was what I made for dinner tonight and my husband raved about it! I made a few variations. First, I used a ready made pie crust and roast chicken and it saved plenty of time! I also used mushrooms in place of peas- and added celery. It was DELICIOUS!

  • mynanaistheislandgirl 16 Jul, 2014

    I made the dough recipe only and it tastes spectacular! My husband is going to love this combined with my chicken pot pie filling.

  • hlmiller2 18 Oct, 2014

    Tried and tried but cannot even roll the dough out without it breaking apart. After wasting 1 hr of my time and a few dollars in ingredients I finally give up on this recipe. I'll try something else.

  • cakebrand 20 Feb, 2014

    Simple and clean flavors. Just what I look for in chicken pot pie. Some complained the filling was bland. Easy fix: actually try the filling and add whatever is missing. I added some nutmeg, mustard, and a few drops of hot sauce. Don't be helpless. ;)

  • susan kaytar 8 Feb, 2014

    I made it but instead of frozen peas I added mushrooms. I will definately make it again!

  • susan kaytar 8 Feb, 2014

    I made it but substituted the peas for mushrooms. We loved it!

  • dmartinrmt 10 Jan, 2014

    I agree with other comments. The filling very bland. Not my mothers Chicken Pot Pie. Look for another.

  • a_posteriori 15 Nov, 2013

    Loved the crust used it to make pork and potato pie.

  • Crackers1 5 Nov, 2013

    The pastry was very nice, but like a previous reviewer said, the filling was incredibly bland. I ended up adding 1 heaped teaspoon of dijon mustard, dried thyme, and a glug of dry white wine to give it a bit more flavor.

  • fizzify 20 Aug, 2013

    The crust of this recipe is AMAZING! I used my own filling and just used the crust and it came out perfect!

  • Ashley1023 8 Apr, 2013

    The crust of this recipe is great, but the filling is very bland. I've made other chicken pot pie recipes before and this isn't even half as good as my usual recipe. I'd skip it all together.

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