Homemade Chicken Potpie
I have never made a homemade chicken potpie. Until now. Woah. I feel like I just got let in on some secret toward finding eternal happiness. I found this in "Simple Comforts" by Sur la Table. I had to rewrite the instructions so I could understand them. Delicious. Don’t be intimidated by the length of the instructions, it will be totally worth it. Trust me.
Total Steps
13
Ingredients
20
Tools Needed
17
Ingredients
- 1/2 cup cold, unsalted butter, sliced (1 stick)
- 4 tablespoons cold water
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (3/4 stick)
- 1 cup diced onion
- 1/2 cup diced celery
- 6 tablespoons all-purpose flour
- 4 cups chicken stock or broth
- 1/2 cup peeled and diced carrot
- 1 tablespoon olive oil
- 10 ounces sliced mushrooms
- 1 pound cooked chicken meat, diced
- 1 cup frozen peas
- 1 tablespoon chopped fresh chives
- 1 1/2 tablespoons fresh Italian parsley, finely chopped
- 1 1/2 teaspoons fresh thyme, finely chopped
- Salt and pepper(optional)
- 1 large egg yolk
- 2 tablespoons milk or cream
Instructions
Step 1
Place the butter pieces in a bowl and freeze. Chill the water in a measuring cup until needed.
Step 2
Pour the flour into a mixing bowl. Cut the butter into the bowl with a knife or pastry cutter. Using your fingertips, rub the butter into the flour until the mixture resembles fine bread crumbs. Sprinkle the water into the dough a little at a time and mix it using a rounded-edge knife. The dough should incorporate all the flour, but it shouldn’t be wet and sticky.
Step 3
Turn the dough onto a floured work surface and knead gently three to six times. Flatten the dough into a 6- or 7-inch circle, wrap in plastic or parchment paper and refrigerate. This will allow the dough to hydrate and the butter to firm up.
Step 4
Return the chilled dough to the floured work surface and roll it out until you have a 14- to 15-inch circle. Transfer the dough to a baking sheet and chill until ready to use.
Step 5
Melt the butter over medium heat in a large saucepan. Add onion, celery and cook, stirring occasionally until softened. Remove from heat and whisk in flour. Return to heat and continue to whisk, do not let the flour brown.
Step 6
Remove pan from heat and add about 1 cup of the stock and whisk until mixture is smooth and pastelike. Whisk in the remaining stock. Add carrots, and return to heat, simmering.
Step 7
Fill a large bowl halfway with ice water and set aside. Preheat oven to 325 degrees F.
Step 8
Heat olive oil in a separate pan and sautée mushrooms over high heat until golden. Add mushrooms, chicken, peas, chives, parsley, and thyme to the filling. Add salt and pepper, to taste. If the mixture seems too soupy, simmer until it thickens. It should be more stewlike than souplike.
Step 9
Set the saucepan into the bowl of ice water. Stir occasionally until it cools. Pour cooled filling into the 9-inch pie pan.
Step 10
Drape the dough over the top of the filling, rolling the edges to form a thick rope along the edge of the pan. Crimp or form a decorative border as desired. Any leftover pie dough can be used to make a decorative design.
Step 11
In a small bowl, beat the egg yolk with the milk and use a pastry brush to lightly glaze the surface of the pie.
Step 12
Bake until the filling is bubbling and the crust is golden brown and crisp.
Step 13
Transfer to a wire rack and let cool. Serve hot, in wide shallow bowls.