This homemade chicken potpie features tender rosemary baked chicken, onions, peas, and carrots, cooked in cream sauce and encapsulated in buttery pie crust. And since they’re made individually, you don’t have to share. With anyone.
When we think of classic comfort food, homemade chicken potpie comes to mind before anything else. Although the version we crave takes on a few flourishes from what your mom made years ago. Including chicken that’s infused with rosemary. A cream sauce that strikes that tricky balance between perfectly creamy yet not ridiculously rich. And, natch, the expected peas and carrots but cooked to tenderness rather than mushy. All tucked beneath a buttery crust. Try it with these tweaks and we suspect you’ll be thinking exactly the same.–Angie Zoobkoff
Homemade Chicken Potpie
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 4
Special Equipment: Four 5-inch (13-cm) individual pie pans (individual ramekins or other sized pie pans will also work here too, though the yield may change)
- For the chicken
- 6 boneless (2 1/2 lbs), skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh rosemary
- For the filling
- 1 1/2 sticks unsalted butter (6 oz)
- 3 cups chopped yellow onions (about 3 medium) (13 oz)
- 3/4 cup unbleached all-purpose flour
- 4 cups canned chicken broth or homemade chicken stock
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups chopped carrots (10 oz)
- One (10-ounce) package frozen green peas
- 1/2 cup finely chopped fresh parsley (1 oz)
- 4 store-bought pastry crusts or 4 batches homemade single crust pie dough*
- 1 large egg whisked with 1 tablespoon water
- Sea salt and coarsely ground black pepper
- 1. Preheat the oven to 450°F (230°C).
- Prepare the chicken
- 2. Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and the rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes. Let cool. Then coarsely chop into large pieces.
- Make the filling
- 3. In a large saucepan over medium low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes. Stir in the flour and whisk continuously for a couple of minutes; you’ll have a thick roux that will brown slightly while you continue to whisk but be careful not to let it burn. While whisking, gradually add the broth. Make sure the mixture is blended completely and that none is stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.
- 4. Roll out all 4 discs of dough or remove the pie crust from the packaging and tin. If using store-bought pie crust, roll them a little thinner. Cut each into four 9-inch (23-cm) rounds and four 7 1/2-inch (19-cm) rounds (use inverted bowls as guides). Without stretching the dough, gently drape each larger dough round into an individual 6-inch (15-cm) pie pan about 2 inches (5 cm) deep, letting the round drape over the sides of the pan. Place the pie pans on a rimmed baking sheet.
- 5. Divvy the cooled chicken mixture among the 4 pie shells. (Depending on the size pie pans you use, you may have extra filling. If so, simply freeze it for use in a future pot pie or tuck it in the fridge and rewarm it later in the week as a perfectly respectable stew.) Lightly brush the rim of the dough with the beaten egg and then place a smaller round of dough on top of each potpie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch (12 mm) around the outside edge of the pans. Roll the outside edges toward the top of the pans, just inside the rim, and crimp with your fingers or a fork.
- 6. Lightly brush the top crusts with the egg wash and cut a couple of slits in the center of each. Sprinkle with sea salt and coarse black pepper.
- 7. Bake, rotating the baking sheet after 30 minutes, until the mixture is bubbling out of the slits and the crusts are golden, 50 to 60 minutes. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of each potpie.
- 8. Let cool slightly and serve.
Make Your Homemade Pie Crust Savory
- If you’d like to lend a more savory note to your pie dough, which will complement the chicken filling here, stir 1/2 teaspoon chopped fresh rosemary into the dough before adding the water.