Description
Classic homemade chicken potpie with tender chicken breast, mixed vegetables, and a creamy savory sauce encased in a buttery, flaky double pie crust. This comforting dish serves 6-8 and is perfect for family dinners or special occasions.
Ingredients
For the Pie:
- 1 recipe homemade pie dough, chilled (makes 2 crusts – one for top, one for bottom)
- 1 pound boneless skinless chicken breasts
- Salt and pepper for seasoning
For the Filling:
- 1/3 cup butter
- 1/2 cup celery, sliced
- 1/3 cup onion, chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste (or 1 bouillon cube)
- 1 cup milk
- 1 3/4 cups reserved chicken cooking water
- 8 ounces frozen mixed vegetables (carrots, peas, green beans, and corn)
For Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
Season your chicken breasts generously with salt and pepper. Add them to a large saucepan and cover completely with water. Bring to a simmer over medium heat and cook until just barely cooked through (about 15-20 minutes depending on thickness). Remove the chicken to a plate and let it cool for a few minutes before chopping into bite-size pieces. Important: Pour about 1 3/4 cups of that cooking water into a measuring cup and set aside – don’t skip this step! That flavorful liquid is the secret to an amazing sauce.
Using the same saucepan (no need to wash it – we want all that flavor!), add the butter, onions, and celery. Cook over medium heat for about 3-4 minutes, stirring occasionally, until the vegetables are soft and translucent. Your kitchen will start smelling absolutely incredible right about now!
Here comes the magic! Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Let it cook for about a minute to get rid of that raw flour taste. Now slowly pour in the reserved chicken water and milk, whisking constantly to avoid lumps. Keep stirring and let it simmer over medium-low heat until the sauce thickens beautifully – this usually takes about 5-7 minutes. You want it thick enough to coat the back of a spoon.
Stir in your chopped cooked chicken and frozen vegetables. Mix everything together until well combined, then remove from heat and let it cool slightly while you work on the crust. Letting it cool a bit prevents the bottom crust from getting soggy!
Crank that oven to 425°F. We need it nice and hot to get that crust golden and crispy!
Take one disc of your chilled pie dough and place it on a lightly floured counter. Using a rolling pin, roll it out into a large circle about 12 inches in diameter. Don’t stress about making it perfect – rustic is beautiful! Carefully transfer it to your 9-inch pie pan, letting the edges hang over the sides.
Pour the cooled chicken filling into the bottom crust – it should be nice and full! Roll out your second pie dough disc the same way you did the first, and drape it over the top of the filling. Press the edges of both crusts together to seal, then trim off any excess dough. Crimp the edges if you’re feeling fancy (I love doing a fork crimp – so easy and so pretty!). Use a sharp knife to cut 3-4 small slits in the top crust to let steam escape during baking.
Whisk together the egg and 1 tablespoon of milk in a small bowl. Using a pastry brush, paint a very thin layer over the entire top crust. This is what gives you that beautiful, glossy, golden finish!
Slide your potpie into the preheated oven and bake for 40-50 minutes. You’re looking for a gorgeous golden-brown top crust and filling that’s bubbling up through those steam vents. If you notice the crust browning too quickly (usually after about 30 minutes), just loosely cover it with a piece of aluminum foil to protect it while the filling finishes cooking.
I know it’s torture, but let your potpie cool for at least 15-20 minutes before slicing into it. This resting time allows the filling to set up properly, so you get beautiful, clean slices instead of soupy filling running all over the place.
Notes
Prevent a soggy bottom: Brush the bottom crust with a thin layer of beaten egg white before adding the filling. This creates a moisture barrier that keeps things crispy!
Make your crust scraps work: Don’t toss those dough trimmings! Cut them into shapes with cookie cutters and place them on top of the potpie before adding the egg wash for a decorative touch.
The foil tent trick: If your crust is browning unevenly, create a foil “tent” by loosely draping foil over just the areas that are getting too dark.
Test for doneness: Insert a knife through one of the steam vents – if it comes out hot to the touch and the filling is bubbling, your potpie is done!
Common mistake to avoid: Don’t rush the roux! When you add the flour to the butter and vegetables, let it cook for a full minute before adding liquids. This cooks out the raw flour taste and helps prevent lumps.
- Prep Time: 30 minutes
- Cook Time: 50 minutes + Resting Time: 15-20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American