Classic Chicken Potpie
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.
Everyday Food, March 2012
Gallery
Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
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).