Chicken Potpie
A comforting dish that combines tender chicken, hearty vegetables, and a flaky crust, capturing the essence of home cooking.
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.
Notes
Allow the potpie to cool slightly before cutting into it to prevent the filling from spilling out.