Classic Chicken Potpie

1. Make the crust:

   In a food processor, pulse together flour, sugar, and salt.

2. Add butter and pulse:

   Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

3. Add ice water and pulse:

   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.

4. Form dough:

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

5. Preheat oven and cook carrots and onions for filling:

   Preheat oven to 375°F. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes.

6. Add garlic to filling:

   Add garlic and cook until fragrant, 30 seconds.

7. Add flour:

   Add flour and stir to coat vegetables.

8. Add broth slowly and simmer to thicken sauce:

   Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes.

9. Stir in peas, chicken, and parsley:

   Stir in peas. Season with salt and pepper, then stir in chicken and parsley.

10. Transfer filling to baking dish:

    Pour filling into a 2-quart baking dish.

11. Roll out dough:

    On a floured work surface, roll out dough to 1/8-inch thickness.

    Roll your dough a couple of inches larger than your dish so you can make a decorative edge: Folding it up and over, pinching as you go, forms a beautiful crust.

12. Fit dough and crimp edge:

    Place dough over dish and fold overhang inward while pinching to crimp edge.

13. Make vents:

    Cut vents in dough.

14. Bake pie:

    Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes.

15. Cool before serving:

    Let cool 15 minutes before serving.

Storing and Reheating

If you have any lefotover chicken potpie, make sure it has cooled completely before either covering the pie dish or removing the remaining portions and transferring to an airtight container. We prefer to remove the pie from the dish if there is less than half a potpie left.

Reheating Leftovers

To reheat a potpie in the oven: The oven is the best method for reheating chicken potpie. Preheat the oven to 350 degrees and cover the pie dish with aluminum foil. If you are not using the original pie dish, place the portions of potpie in a dish just large enough to hold them and cover with foil. It will take about 20 minutes to warm the pie through.

To reheat a potpie in the microwave: If you are heating one or two portions, the microwave is an quick and easy option but the crust will not be as delicious when the pie is heated in the microwave.

Frequently Asked Questions

Why is my chicken potpie so watery?

Follow our recipe for Classic Chicken Potpie and your pie should not be watery. A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

Can you reheat a potpie more than once?

Yes, but the quality of the pie will suffer. Reheating a dish like potpie several times will dry it out. If you don’t expect to use all the remaining potpie, we suggest you do not reheat all of it. Instead, cut the portions you will use and reheat those and return any others to the refrigerator. 

Other Potpie Recipes to Try

• Individual Chicken Potpies
• Curried Chicken Potpie
• Chicken, Mushroom, and Bacon Potpies
• Tomato-Corn Chicken Potpie
• Chicken Pot Pies with Puff Pastry
• Chunky Vegetable Potpie
• Salmon-and-Spinach Potpie