Chicken Potpie Recipe

Prepare vegetables

Peel and dice the potatoes into 1/2-inch cubes. Peel and dice carrots. Dice the onion and celery so all are roughly the same size for even cooking.

Sauté aromatics and vegetables

Preheat a large, heavy-bottomed skillet or saucepan over medium heat. Add 3 tbsp unsalted butter. When melted and foamy, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables start to soften, about 6–8 minutes.

Cook potatoes briefly

Add the diced potatoes to the pan and cook for 3–4 minutes with the other vegetables to begin softening and pick up flavor.

Make roux

Sprinkle 1 cup all-purpose flour over the vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste but do not let it brown significantly.

Add liquids

Gradually whisk in 3 cups chicken broth, about 1/2 cup at a time, making sure the mixture is smooth after each addition. Once all broth is incorporated, stir in 1 cup whole milk. Bring mixture to a gentle simmer; it will begin to thicken as it cooks. Reduce heat to low.

Simmer to finish vegetables

Simmer the filling until the potatoes and carrots are fork-tender but not falling apart, 10–12 minutes. Stir occasionally and scrape the bottom to prevent sticking.

Add chicken and seasonings

Stir in 4 cups shredded stewed chicken, 1 cup frozen peas (if using), 2 tsp minced fresh thyme, 2 tbsp chopped parsley, 1.5 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp lemon juice (optional). Cook another 2–3 minutes until the chicken is heated through and peas are warmed. Taste and adjust seasoning.

Cool slightly

Remove the filling from heat and let it cool 10–15 minutes while you prepare the pastry. The filling should be thick but spoonable; if it’s too thin, simmer a few minutes more to reduce. If too thick, stir in up to 1/4 cup extra broth or milk.

Make quick pie dough

In a bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. Add 6 tbsp cold cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

Bring dough together

Drizzle 4 tbsp ice water over the flour-butter mixture, 1 tbsp at a time, tossing gently with a fork until the dough just comes together when pressed. Do not overwork. Gather into a disc, wrap in plastic, and chill in the refrigerator for at least 20 minutes (while filling cools).

Preheat oven and assemble

Preheat the oven to 400°F (205°C). Transfer the cooled filling into a 9-inch deep-dish pie dish or 9-10 inch cast-iron skillet, spreading it evenly.

Roll out dough

On a lightly floured surface, roll the chilled dough into a circle about 12 inches across (enough to cover the pie). Transfer the dough over the filling, tucking the edges into the dish and trimming excess. Crimp or flute the edges to seal. Cut 2–3 small slits in the top to vent steam.

Egg wash

Beat 1 large egg with 1 tsp water and brush lightly over the pastry to promote a golden crust.

Bake

Place the pie on a rimmed baking sheet to catch any overflow. Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling around the vents. If the crust is browning too quickly, tent with foil after 20 minutes.

Rest

Remove the potpie from the oven and let it rest 10–15 minutes before slicing to allow the filling to set slightly.

Garnish the sliced potpie with 1 tbsp chopped fresh parsley, serve hot, and enjoy.