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Tomato-Corn Chicken Potpie

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Tomatoes and corn add a tangy twist to the filling in this variation on our Classic Chicken Potpie.

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  • Servings: 6
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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)
  • 1 1/2 cups diced tomatoes (from a 14-ounce can), drained
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 2 cups frozen corn kernels
  • Coarse salt and ground pepper
  • 3 cups shredded cooked chicken (15 ounces)

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

  2. Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and tomatoes and cook until softened, 8 minutes. Add garlic and chili powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. 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 corn. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.

  3. 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

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

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

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