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Classic Chicken Potpie

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A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.

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

Photography: Johnny Miller

Source: Everyday Food, March 2012

Ingredients

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

Directions

  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 Notes

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 Add a comment

  • kerryjanedaygm
    14 MAY, 2017
    This is on regular rotation at our house. One time, I left the butter a little too long and it browned. And the improvement in the depth of flavour was AMAZING. Try that! Yes, it is a bit bland as written, but I add some dried tarragon or thyme and it is just fine.
    Reply
  • yuri.paris
    15 FEB, 2017
    Thank you for the recette. I cooked it last night and it was great. I used potatoes and panne boiled in advance. In spring, I would like to use the green piece.
    Reply
  • MS11934108
    21 MAR, 2016
    This is a wonderful recipe. The crust is perfect and the sauce is silky. We love this dinner!
    Reply
    • rambuggy
      2 NOV, 2016
      Great dinner, made it turkey pot pie. Added a few extra ingredients as my adult son's arrived unexpectedly. Added 1 can of veg-al & an extra potato, gravy and thyme. Everyone ate their fill. 8 large servings. Thank you Martha!
  • MS112583616
    6 JAN, 2016
    We just had this for dinner tonight, and it is fantastic! I took the easy road and used frozen mixed vegetables that I thawed and drained. I loved that the recipe has no milk. And my 7-year-old daughter loves that the video has Sarah Carey -- she is a huge fan!
    Reply
  • MS112570750
    30 AUG, 2015
    Update: out of the oven, an OMG! This is a fantastic recipe. I didn't have chicken stock and was able to make a quick version while sauteing the veggies and already cooked chicken and adding spices and butter. Then added the water after the flour. It turned out incredible. The husband is very happy as am I. I'll be making this again.
    Reply
  • rara
    30 MAR, 2015
    its so good , i was making it now , just waiting for it to be ready , cant wait to taste it :D
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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. ;)
    Reply
  • susan kaytar
    8 FEB, 2014
    I made it but instead of frozen peas I added mushrooms. I will definately make it again!
    Reply