I am going to warn you, do not try and make this on a weeknight. It is not a 30 minute meal, it takes at least 4 hours to make this chicken potpie. However, most of the time it either cooks or chills unattended, allowing you to sit and read a book, knit a few rows on your never ending shawl, or complete a few items on your ”Must do, or Else List.” This potpie is worth all of the time and effort and many steps. The filling is hearty and rich. It is full of veggies and chicken that is so tender and juicy. All tucked in between two flaky pie crusts, this is the ultimate comfort food.
Also, this recipe yelids two potpies. I always bake one right away and put the other in the freezer for an easy dinner on another night. Even a weeknight. Instructions for freezing and thawing are included with the recipe.
Chicken Potpie
yeilds 2 pies
4 homemade or store bought pie crusts (I use store bought)
1 (3 1/2 to 4-pound) frying chicken, cut into 8 pieces
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
3 cups low-sodium chicken broth
1 bay leaf
1 teaspoon poultry seasoning
2 teaspoons chicken rub seasoning
1 large russet potato, cut into 1/2-inch cubes (about 2 cups)
2 cups sliced carrots (1/4-inch thick slices)
1 cup coarsely chopped onions
1 cup fresh corn kernels, cut from the cob (2 medium ears) (or frozen)
1 cup button mushrooms, quartered
1 cup frozen lima beans
1/4 cup heavy cream
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, at room temperature
1 large egg, lightly beaten
1 tablespoon water
Season the chicken pieces with the salt and pepper. Heat a Dutch oven or other large, heavy pot over high heat and brown the chicken pieces on both sides in the olive oil, working in batches if necessary, about 5 minutes on each side. Drain all fat from the Dutch oven and add the chicken broth, bay leaf, poultry seasoning, and chicken rub seasoning. Bring to a boil, cover, reduce the heat to low, and simmer until the chicken is very tender and falling from the bone, about 1 hour. Transfer the chicken pieces to a plate and set aside until cool enough to handle. When the chicken is cool enough to handle, remove the meat from the bones and tear into bite-size pieces. Set aside.
While the chicken is cooling, add the potatoes, carrots, onions, corn, mushrooms, lima beans and heavy cream to the Dutch oven and return to a boil. Cover the pot, reduce heat to a simmer, and cook until the vegetables are very tender, about 30 minutes.
Combine the flour and butter in a mixing bowl to form a thick paste-like mixture. Ladle some of the hot chicken broth into the mixing bowl and whisk to combine with the flour-butter mixture. When smooth, add this mixture to the pot and stir to combine well. Bring the sauce to a low boil and continue to cook until the sauce is thick and smooth, about 5 minutes. Add the reserved chicken meat, stir to combine, and remove from the heat. Discard the bay leaf, taste, and adjust the seasoning if necessary. Set aside to cool completely. Once cooled, refrigerate until thoroughly chilled.
Place 2 rounds of dough into the bottom of 2 (9-inch) deep dish pie pans. Trim the edges of the dough so that 1/2-inch dough hangs over the sides of the pans.
Preheat the oven to 400 degrees F and position the oven rack on the lowest rung of the oven.
Divide the chilled filling between the 2 pastry-lined pie pans and, using a spatula, smooth the filling to the edges. Place the egg in a small bowl and beat with 1 tablespoon of water. Lightly brush the edges of the overhanging pastry with some of the egg mixture. Top each pie dish with one of the rolled out portions of dough and trim edges so that they match the edges of the dough lining the pie pans. Using your fingers, pinch edges of dough together and roll inward so that the edges sit inside of the edges of the pie pans. Decoratively crimp the edges using your fingers, a fork, or a crimping tool. Using the tip of a sharp knife, cut several decorative slits in the top of each pastry to allow steam to vent while cooking. Brush the top of each potpie with some of the eggwash.
Bake the potpies for 20 minutes. Reduce the oven temperature to 350 degrees F and continue baking the potpies until the crusts are golden brown and the filling is heated through, about 40 minutes longer.
Remove the potpies from the oven and allow to cool slightly before serving. Cut the potpies into wedges and serve.
Potpie can be frozen prior to brushing with eggwash. To freeze, cover tightly with foil and plastic wrap. Freeze for up to 3 months. To bake, move potpie from freezer to refrigerator the night before. Brush with eggwash and bake according to recipe.
adapted from Food Network
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