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Classic Chicken Potpie

Recipe photo courtesy of Johnny Miller

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.

Source: Everyday Food, March 2012
Total Time Prep Servings

Ingredients

For the Crust

For the Filling

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).

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  • lytibayan
    24 APR, 2018
    needs some fresh herbs ...thyme and oregano maybe . i added a stalk of celery. used bacon grease to fry onions and carrots. i do not know what to add for crunch and texture....the dish is like baby food
    Reply
  • ALR7692263DW
    30 MAR, 2018
    Someone mentioned this pot pie had little flavor and I have to agree. It had such a bland flavor I had to add tons of things to it to make it taste great and I did: I dumped about 1-2 Tble of Leah & Perrins sauce (sp?), lots of chicken base starter, more powdered chicken starter, more salt, chervil, jalapino powder, cayanne powder, and a ton of fresh ground pepper. I am absolutely certain Martha would NEVER eat this nor would most people. TASTELESS. OK so the crust was ok or good and buttery so that was a plus but I didn't appreciate how I had to zing up this recipe. OH I also had to ADD 5 stalks of celery and mini yellow potatoes sliced up because there was simply nothing in this pie !!!!!!!!!!!! I'm sorry I think Martha should taste her product before putting it out there.............! Not happy.
    Reply
  • mrsandrea2
    24 DEC, 2017
    When you print out the recipe it does not tell you to put in the frozen peas. This has got to be the best chicken pot pie recipe. I added crI mini mushrooms.
    Reply
  • ANDRWJAMES
    2 DEC, 2017
    There is no other recipe I’ve cooked as many times as this pot pie. It’s been in heavy rotation since it was published — every major holiday, sprinkled throughout the months, and requested regularly. It’s just never not been a hit. Highly recommended.
    Reply
  • 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!
    • 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

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