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Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 6 Classic Chicken Potpie
Ingredients For the Crust 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface 1 teaspoon sugar 1/4 teaspoon fine salt 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces 3 to 5 tablespoons ice water For the Filling 5 tablespoons unsalted butter 1 medium yellow onion, diced small (1 1/2 cups) 4 medium carrots, diced small (2 cups) 2 garlic cloves, minced 1/2 cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 cup frozen peas Coarse salt and ground pepper 3 cups shredded cooked chicken (15 ounces) 1/3 cup fresh parsley, chopped
Cook’s Notes Roll your dough a couple inches larger than your dish: Folding it up and over, pinching as you go, forms a beautiful decorative edge.To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/4 hours (1 hour for small pies).
Gallery Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 6 Classic Chicken Potpie
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 6
Recipe Summary
prep: 45 mins total: 1 hr 45 mins
Servings: 6
prep: 45 mins
total: 1 hr 45 mins
prep:
45 mins
total:
1 hr 45 mins
Servings: 6
6
Classic Chicken Potpie
Classic Chicken Potpie
Ingredients
Ingredients
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface 1 teaspoon sugar 1/4 teaspoon fine salt 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces 3 to 5 tablespoons ice water
5 tablespoons unsalted butter 1 medium yellow onion, diced small (1 1/2 cups) 4 medium carrots, diced small (2 cups) 2 garlic cloves, minced 1/2 cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 cup frozen peas Coarse salt and ground pepper 3 cups shredded cooked chicken (15 ounces) 1/3 cup fresh parsley, chopped
Directions
Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Cook’s Notes Roll your dough a couple inches larger than your dish: Folding it up and over, pinching as you go, forms a beautiful decorative edge.To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/4 hours (1 hour for small pies).
Cook’s Notes
Roll your dough a couple inches larger than your dish: Folding it up and over, pinching as you go, forms a beautiful decorative edge.To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/4 hours (1 hour for small pies).
Reviews (22)
Add Rating & Review 1381 Ratings 5 star values: 213 4 star values: 264 3 star values: 523 2 star values: 299 1 star values: 82
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Reviews (22)
Add Rating & Review 1381 Ratings 5 star values: 213 4 star values: 264 3 star values: 523 2 star values: 299 1 star values: 82
Add Rating & Review
1381 Ratings 5 star values: 213 4 star values: 264 3 star values: 523 2 star values: 299 1 star values: 82
1381 Ratings 5 star values: 213 4 star values: 264 3 star values: 523 2 star values: 299 1 star values: 82
1381 Ratings 5 star values: 213 4 star values: 264 3 star values: 523 2 star values: 299 1 star values: 82
5 star values: 213 4 star values: 264 3 star values: 523 2 star values: 299 1 star values: 82
Martha Stewart Member Rating: 5 stars 02/14/2019 My go to chicken pot pie recipe! If you are having problems with the flavor being bland, I suggest preparing the chicken first then use the same pot to make the filling, so that you can scrape up the delicious stuck on bits. When you use a rotisserie chicken or left overs, you miss out on so many flavors. Always a winning recipe whenever I serve it. Sometimes i add celery, but not always, and it's still delicious. Martha Stewart Member Rating: 4 stars 01/28/2019 I liked this recipe, but I'm a little confused by the video. Sarah said it's important to dry the parsley well before adding. I'm assuming the extra water would affect the thickness of the sauce. But then she said the frozen peas could be added partially defrosted. Martha Stewart Member Rating: 3 stars 04/24/2018 needs some fresh herbs ...thyme and oregano maybe . i added a stalk of celery. used bacon grease to fry onions and carrots. i do not know what to add for crunch and texture....the dish is like baby food Martha Stewart Member Rating: 2 stars 03/30/2018 Someone mentioned this pot pie had little flavor and I have to agree. It had such a bland flavor I had to add tons of things to it to make it taste great and I did: I dumped about 1-2 Tble of Leah & Perrins sauce (sp?), lots of chicken base starter, more powdered chicken starter, more salt, chervil, jalapino powder, cayanne powder, and a ton of fresh ground pepper. I am absolutely certain Martha would NEVER eat this nor would most people. TASTELESS. OK so the crust was ok or good and buttery so that was a plus but I didn't appreciate how I had to zing up this recipe. OH I also had to ADD 5 stalks of celery and mini yellow potatoes sliced up because there was simply nothing in this pie !!!!!!!!!!!! I'm sorry I think Martha should taste her product before putting it out there.............! Not happy. Martha Stewart Member Rating: 5 stars 12/24/2017 When you print out the recipe it does not tell you to put in the frozen peas. This has got to be the best chicken pot pie recipe. I added crI mini mushrooms. Martha Stewart Member Rating: 5 stars 12/02/2017 There is no other recipe I’ve cooked as many times as this pot pie. It’s been in heavy rotation since it was published — every major holiday, sprinkled throughout the months, and requested regularly. It’s just never not been a hit. Highly recommended. Martha Stewart Member Rating: Unrated 05/14/2017 This is on regular rotation at our house. One time, I left the butter a little too long and it browned. And the improvement in the depth of flavour was AMAZING. Try that! Yes, it is a bit bland as written, but I add some dried tarragon or thyme and it is just fine. Martha Stewart Member Rating: Unrated 02/15/2017 Thank you for the recette. I cooked it last night and it was great. I used potatoes and panne boiled in advance. In spring, I would like to use the green piece. Martha Stewart Member Rating: Unrated 03/21/2016 This is a wonderful recipe. The crust is perfect and the sauce is silky. We love this dinner! Martha Stewart Member Rating: 5 stars 01/06/2016 We just had this for dinner tonight, and it is fantastic! I took the easy road and used frozen mixed vegetables that I thawed and drained. I loved that the recipe has no milk. And my 7-year-old daughter loves that the video has Sarah Carey -- she is a huge fan! Martha Stewart Member Rating: 5 stars 08/30/2015 Update: out of the oven, an OMG! This is a fantastic recipe. I didn't have chicken stock and was able to make a quick version while sauteing the veggies and already cooked chicken and adding spices and butter. Then added the water after the flour. It turned out incredible. The husband is very happy as am I. I'll be making this again. Martha Stewart Member Rating: Unrated 03/30/2015 its so good , i was making it now , just waiting for it to be ready , cant wait to taste it :D Martha Stewart Member Rating: Unrated 08/11/2014 This was what I made for dinner tonight and my husband raved about it! I made a few variations. First, I used a ready made pie crust and roast chicken and it saved plenty of time! I also used mushrooms in place of peas- and added celery. It was DELICIOUS! Martha Stewart Member Rating: Unrated 07/16/2014 I made the dough recipe only and it tastes spectacular! My husband is going to love this combined with my chicken pot pie filling. Martha Stewart Member Rating: 5 stars 02/20/2014 Simple and clean flavors. Just what I look for in chicken pot pie. Some complained the filling was bland. Easy fix: actually try the filling and add whatever is missing. I added some nutmeg, mustard, and a few drops of hot sauce. Don't be helpless. ;) Martha Stewart Member Rating: Unrated 02/08/2014 I made it but instead of frozen peas I added mushrooms. I will definately make it again! Martha Stewart Member Rating: Unrated 02/08/2014 I made it but substituted the peas for mushrooms. We loved it! Martha Stewart Member Rating: 2 stars 01/10/2014 I agree with other comments. The filling very bland. Not my mothers Chicken Pot Pie. Look for another. Martha Stewart Member Rating: Unrated 11/15/2013 Loved the crust used it to make pork and potato pie. Martha Stewart Member Rating: 1 stars 11/05/2013 The pastry was very nice, but like a previous reviewer said, the filling was incredibly bland. I ended up adding 1 heaped teaspoon of dijon mustard, dried thyme, and a glug of dry white wine to give it a bit more flavor. Martha Stewart Member Rating: Unrated 08/20/2013 The crust of this recipe is AMAZING! I used my own filling and just used the crust and it came out perfect! Martha Stewart Member Rating: 1 stars 04/08/2013 The crust of this recipe is great, but the filling is very bland. I've made other chicken pot pie recipes before and this isn't even half as good as my usual recipe. I'd skip it all together.Martha Stewart Member
Rating: 5 stars 02/14/2019
My go to chicken pot pie recipe! If you are having problems with the flavor being bland, I suggest preparing the chicken first then use the same pot to make the filling, so that you can scrape up the delicious stuck on bits. When you use a rotisserie chicken or left overs, you miss out on so many flavors. Always a winning recipe whenever I serve it. Sometimes i add celery, but not always, and it’s still delicious.
Rating: 5 stars
Rating: 4 stars 01/28/2019
I liked this recipe, but I’m a little confused by the video. Sarah said it’s important to dry the parsley well before adding. I’m assuming the extra water would affect the thickness of the sauce. But then she said the frozen peas could be added partially defrosted.
Rating: 4 stars
Rating: 3 stars 04/24/2018
needs some fresh herbs …thyme and oregano maybe . i added a stalk of celery. used bacon grease to fry onions and carrots. i do not know what to add for crunch and texture….the dish is like baby food
Rating: 3 stars
Rating: 2 stars 03/30/2018
Someone mentioned this pot pie had little flavor and I have to agree. It had such a bland flavor I had to add tons of things to it to make it taste great and I did: I dumped about 1-2 Tble of Leah & Perrins sauce (sp?), lots of chicken base starter, more powdered chicken starter, more salt, chervil, jalapino powder, cayanne powder, and a ton of fresh ground pepper. I am absolutely certain Martha would NEVER eat this nor would most people. TASTELESS. OK so the crust was ok or good and buttery so that was a plus but I didn’t appreciate how I had to zing up this recipe. OH I also had to ADD 5 stalks of celery and mini yellow potatoes sliced up because there was simply nothing in this pie !!!!!!!!!!!! I’m sorry I think Martha should taste her product before putting it out there………….! Not happy.
Rating: 2 stars
Rating: 5 stars 12/24/2017
When you print out the recipe it does not tell you to put in the frozen peas. This has got to be the best chicken pot pie recipe. I added crI mini mushrooms.
Rating: 5 stars 12/02/2017
There is no other recipe I’ve cooked as many times as this pot pie. It’s been in heavy rotation since it was published — every major holiday, sprinkled throughout the months, and requested regularly. It’s just never not been a hit. Highly recommended.
Rating: Unrated 05/14/2017
This is on regular rotation at our house. One time, I left the butter a little too long and it browned. And the improvement in the depth of flavour was AMAZING. Try that! Yes, it is a bit bland as written, but I add some dried tarragon or thyme and it is just fine.
Rating: Unrated
Rating: Unrated 02/15/2017
Thank you for the recette. I cooked it last night and it was great. I used potatoes and panne boiled in advance. In spring, I would like to use the green piece.
Rating: Unrated 03/21/2016
This is a wonderful recipe. The crust is perfect and the sauce is silky. We love this dinner!
Rating: 5 stars 01/06/2016
We just had this for dinner tonight, and it is fantastic! I took the easy road and used frozen mixed vegetables that I thawed and drained. I loved that the recipe has no milk. And my 7-year-old daughter loves that the video has Sarah Carey – she is a huge fan!
Rating: 5 stars 08/30/2015
Update: out of the oven, an OMG! This is a fantastic recipe. I didn’t have chicken stock and was able to make a quick version while sauteing the veggies and already cooked chicken and adding spices and butter. Then added the water after the flour. It turned out incredible. The husband is very happy as am I. I’ll be making this again.
Rating: Unrated 03/30/2015
its so good , i was making it now , just waiting for it to be ready , cant wait to taste it :D
Rating: Unrated 08/11/2014
This was what I made for dinner tonight and my husband raved about it! I made a few variations. First, I used a ready made pie crust and roast chicken and it saved plenty of time! I also used mushrooms in place of peas- and added celery. It was DELICIOUS!
Rating: Unrated 07/16/2014
I made the dough recipe only and it tastes spectacular! My husband is going to love this combined with my chicken pot pie filling.
Rating: 5 stars 02/20/2014
Simple and clean flavors. Just what I look for in chicken pot pie. Some complained the filling was bland. Easy fix: actually try the filling and add whatever is missing. I added some nutmeg, mustard, and a few drops of hot sauce. Don’t be helpless. ;)
Rating: Unrated 02/08/2014
I made it but instead of frozen peas I added mushrooms. I will definately make it again!
I made it but substituted the peas for mushrooms. We loved it!
Rating: 2 stars 01/10/2014
I agree with other comments. The filling very bland. Not my mothers Chicken Pot Pie. Look for another.
Rating: Unrated 11/15/2013
Loved the crust used it to make pork and potato pie.
Rating: 1 stars 11/05/2013
The pastry was very nice, but like a previous reviewer said, the filling was incredibly bland. I ended up adding 1 heaped teaspoon of dijon mustard, dried thyme, and a glug of dry white wine to give it a bit more flavor.
Rating: 1 stars
Rating: Unrated 08/20/2013
The crust of this recipe is AMAZING! I used my own filling and just used the crust and it came out perfect!
Rating: 1 stars 04/08/2013
The crust of this recipe is great, but the filling is very bland. I’ve made other chicken pot pie recipes before and this isn’t even half as good as my usual recipe. I’d skip it all together.
All Reviews for Classic Chicken Potpie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Chicken Potpie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
