Homemade Chicken Potpie
Around the same time that prepackaged frozen meals started making their way into supermar kets, the Swanson brothers began manufacturing frozen chicken and turkey potpies, which were an instant hit. This version takes a little more work than popping a ready-made dish in the oven, but once you try the ﬂaky crust and creamy chicken and broth, you won’t have any regrets.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6-8 1x
- Category: Entrées
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups chicken broth
- 2 cups cooked chicken, cut into 1/2-inch cubes (see Note)
- 1 (12-ounce) bag frozen peas and carrots, thawed
- 1 tablespoon finely chopped fresh parsley
- 1 large egg
- 1 teaspoon heavy cream or whole milk
- 1 prepared pie crust
- Preheat the oven to 375 degrees F. Coat a 9-inch deep-dish pie plate with cooking spray.
- In a large deep skillet, melt the butter over medium-high heat. Sprinkle with the ﬂour, poultry seasoning, salt, and pepper and cook, stirring, for 1 to 2 minutes, until the ﬂour has been absorbed. Gradually stir in the broth and cook, stirring, for 3 to 4 minutes, until the sauce is thick. Stir in the chicken, frozen peas and carrots, and parsley. Pour into the prepared pie plate.
- In a small bowl, beat the egg. Pour about half the egg over the mixture in the pie plate and stir to mix. Stir the cream into the remaining egg in the bowl and set aside.
- Place the pie crust on top of the pie plate and crimp the edges to seal. Use a pastry brush to brush the egg-milk mixture on top of the crust and cut several slits to allow steam to escape. Bake for 40 to 45 minutes, until the potpie is bubbling and the crust is golden brown. Slice and serve.
- To cook the chicken, place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
Keywords: homemade, chicke, potpie