Chicken Potpie
The heartwarming aroma of a freshly baked Chicken Potpie can transport you to your grandmother’s kitchen, where comforting meals were made with love. This dish encapsulates the essence of home cooking, featuring tender chicken, hearty vegetables, and a flaky crust that will make your mouth water just thinking about it. When you’re looking for a meal that feels like a warm hug, Chicken Potpie is a classic choice that satisfies both the palate and the soul.
Crafting a Chicken Potpie from scratch allows you to customize flavors and ingredients to suit your family’s preferences. Whether you’re using leftover rotisserie chicken or making a simple homemade filling, this dish can easily become a staple in your household. With its rich, creamy filling and golden-brown crust, Chicken Potpie is as delightful to look at as it is to eat. It’s the kind of meal that brings everyone together, perfect for dinner parties or a cozy family night in.
Why make this recipe
Making Chicken Potpie is not just about assembling ingredients; it’s about creating a dish that resonates with nostalgia. Many of us may have fond memories associated with this comfort food, making it a perfect option for family gatherings. The combination of tender chicken, flavorful vegetables, and a luscious sauce cohabiting under a flaky crust creates a multi-layered taste experience. More fundamentally, it’s a flexible recipe that encourages creativity. You can add your favorite herbs, spices, or even unexpected vegetables to make it your own. Moreover, knowing exactly what goes into your dish reassures you of its healthiness and the quality of ingredients. Undertaking the journey of crafting this classic dish can also be a fun cooking experience with family members or friends.
When you cook a Chicken Potpie, you gain more than just a meal; you collect moments spent with loved ones as they gather around the table. It’s not unusual for this dish to evoke conversations that hold memories of laughter and sharing. By making your own potpie, you can control the level of salt, use fresh vegetables, and make a creamier filling to satisfy your specific taste. This delicious potpie can also be a great way to use up leftover chicken and vegetables, thus minimizing food waste. Altogether, this comfort food champions the spirit of home cooking while allowing your culinary creativity to shine through.
How to make Chicken Potpie
Creating a Chicken Potpie is a straightforward process that begins with preparing the dough, followed by making the hearty filling. Using a food processor makes light work of the dough. You’ll pulse together flour, baking powder, and salt, adding cold butter until you achieve a coarse meal texture. The dough requires some special attention: once combined, it should be wrapped and chilled for at least an hour. Chilling the dough helps to create a flaky crust that contrasts deliciously with the creamy filling.
While the crust is chilling, the filling comes together so effortlessly. Baking russet potatoes is a clever method to deepen flavor while adding heartiness. Once baked, they’ll be broken into small pieces, and their starchy goodness will enhance the overall texture of the potpie. As you sauté the onions in olive oil, let them become beautifully soft and caramelized. Incorporating flour at this stage will help in thickening the filling, while gradually adding the warm broth and vegetables ensures a smooth texture. Simmering everything together allows the flavors to meld beautifully.
The final assembly of the Chicken Potpie is a delightful art. After transferring the filling to a casserole dish, roll out your chilled dough to fit over the top. Brushing it with egg white helps achieve a gorgeous golden color, while lightly seasoning it provides an extra layer of flavor. Baking it until the crust becomes golden and flaky transforms each component into a cohesive dish. You’ll soon create a tantalizing main meal that not only satisfies but also delights the senses.
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- ¼ teaspoon baking powder
- ¼ teaspoon fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons 2% milk
- 2 small russet potatoes
- 4½ cups low-sodium chicken broth
- 5 carrots, cut into large chunks
- 1 teaspoon chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 3 tablespoons all-purpose flour
- ⅓ cup 2% milk
- 3 stalks celery, sliced
- 3 cups shredded rotisserie chicken, skin removed
- ½ cup fat-free plain Greek yogurt
- 1 cup frozen peas
- ½ cup minced fresh parsley
- Kosher salt and freshly ground pepper
Directions
- In a food processor, pulse flour, baking powder, and fine salt until combined.
- Add the butter piece by piece, pulsing until the mixture looks like coarse meal.
- Separate the egg; refrigerate the egg white for later. Whisk the egg yolk with milk, add to the processor, and pulse just until the dough comes together.
- Form the dough into a ball, flatten into a disk, wrap, and chill for at least 1 hour.
- For the filling, preheat the oven to 425°F (218°C). Prick the potatoes and bake directly on the rack until tender, about 45 minutes. Cool slightly, peel, and break into small pieces.
- Simmer chicken broth, carrots, and thyme in a small saucepan for 2 minutes; cover and keep warm.
- In a large pot, heat olive oil and cook the onion until soft, about 8 minutes. Stir in the flour and cook until lightly toasted, about 3 minutes.
- Add milk, celery, potato pieces, and the warm broth mixture. Simmer until thickened, about 15 minutes.
- Remove from heat and stir in chicken, yogurt, peas, and parsley. Season with salt and pepper.
- Transfer filling to a 2-quart casserole dish. Roll the dough to about ⅛-inch thick, slightly larger than the dish.
- Beat the reserved egg white, brush it over the dough, and season with salt and pepper. Lay the dough over the dish, pressing it against the sides.
- Place the dish on a baking sheet and bake until the crust is golden, 20–25 minutes.
Time Breakdown
• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Baking Time: 20–25 minutes
• Chilling Time: 1 hour
• Total Time: 2 hours 30 minutes
• Servings: 6
How to serve Chicken Potpie
Serving Chicken Potpie is an opportunity to create a comforting experience. Let the potpie cool slightly before cutting into it to prevent the filling from spilling out. Each slice should unveil a steaming mix of chicken and vegetables enveloped in a buttery crust, creating an inviting presentation. Pair it with a light salad or steamed vegetables to complement the richness of the potpie, providing a balance between hearty and fresh flavors.
You may also serve individual portions in ramekins for a cozy, personalized dining experience, especially if hosting a gathering. Each person can have their own mini potpie, adding an element of fun to the meal. Offer a side of warm, crusty bread to soak up the luscious sauce—it’s an affiliate to this delicious dish.
How to store Chicken Potpie
Storing Chicken Potpie properly extends its shelf life while maintaining its flavor and texture. If you have leftovers, allow the potpie to cool completely, then cover it tightly with plastic wrap or foil. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing individual slices or the whole potpie. Wrap it well in plastic wrap and aluminum foil before placing it in the freezer. When wrapped correctly, it can maintain its best quality for up to 3 months.
When you’re ready to eat the frozen potpie, simply thaw it overnight in the refrigerator. Reheat it in the oven at 350°F (175°C) until heated through, which helps to revive that crispy crust. If reheating individual slices, a microwave is also an option, but keep in mind that the crust may not retain its desirable texture in the microwave.
Tips to make Chicken Potpie
To ensure that your Chicken Potpie is a resounding success, consider a few tips that can enhance flavor and texture. Using cold ingredients, especially butter, while making the crust is essential for achieving a flaky consistency. Don’t skip the chilling step for the dough, as it allows the gluten to relax and results in a tender crust. When preparing the filling, feel free to incorporate various vegetables such as green beans or corn for additional texture and flavor.
Another tip is to use homemade or high-quality store-bought chicken broth; this makes a significant impact on the overall flavor. For added richness, consider using a splash of white wine when cooking the vegetables. Additionally, season the filling generously; this step is crucial since the potpie filling should have enough seasoning to shine through the crust. Lastly, keep an eye on the baking time to avoid over-baking, which could lead to a tough crust.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 415 kcal
• Protein: 28 g
• Carbohydrates: 40 g
• Fat: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 690 mg
FAQs
Q: Can I make Chicken Potpie ahead of time?
A: Yes, you can prepare the filling and dough in advance. Store them separately in the refrigerator and assemble just before baking.
Q: Can I use frozen chicken instead of rotisserie chicken?
A: Absolutely! Just ensure to cook the chicken thoroughly before adding it to the filling.
Q: How do I know when the potpie is done baking?
A: The potpie is done when the crust is golden brown and the filling is bubbling up around the edges.
Chicken Potpie
Ingredients
For the Crust
- 1 cup all-purpose flour, plus more for dusting
- ¼ teaspoon baking powder
- ¼ teaspoon fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces Use cold for best texture
- 1 large egg Separate egg for brushing crust
- 2 tablespoons 2% milk
For the Filling
- 2 small russet potatoes Baked and broken into small pieces
- 4½ cups low-sodium chicken broth Keep warm before adding to filling
- 5 large carrots, cut into large chunks
- 1 teaspoon chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 3 tablespoons all-purpose flour For thickening
- ⅓ cup 2% milk
- 3 stalks celery, sliced
- 3 cups shredded rotisserie chicken, skin removed
- ½ cup fat-free plain Greek yogurt
- 1 cup frozen peas
- ½ cup minced fresh parsley
- Kosher salt and freshly ground pepper To taste
Instructions
Preparation
- In a food processor, pulse flour, baking powder, and fine salt until combined.
- Add the butter piece by piece, pulsing until the mixture looks like coarse meal.
- Separate the egg; refrigerate the egg white for later. Whisk the egg yolk with milk, add to the processor, and pulse just until the dough comes together.
- Form the dough into a ball, flatten into a disk, wrap, and chill for at least 1 hour.
Cooking the Filling
- Preheat the oven to 425°F (218°C). Prick the potatoes and bake directly on the rack until tender, about 45 minutes. Cool slightly, peel, and break into small pieces.
- Simmer chicken broth, carrots, and thyme in a small saucepan for 2 minutes; cover and keep warm.
- In a large pot, heat olive oil and cook the onion until soft, about 8 minutes.
- Stir in the flour and cook until lightly toasted, about 3 minutes.
- Add milk, celery, potato pieces, and the warm broth mixture. Simmer until thickened, about 15 minutes.
- Remove from heat and stir in chicken, yogurt, peas, and parsley. Season with salt and pepper.
Assembly and Baking
- Transfer filling to a 2-quart casserole dish.
- Roll the dough to about ⅛-inch thick, slightly larger than the dish.
- Beat the reserved egg white, brush it over the dough, and season with salt and pepper.
- Lay the dough over the dish, pressing it against the sides.
- Place the dish on a baking sheet and bake until the crust is golden, 20–25 minutes.
