Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Classic Chicken Potpie 3.2 (1,383) 23 Reviews A buttery pastry crust and a rich filling of chicken and vegetables makes this a much-loved dinner on a chilly night. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 18, 2023 Rate PRINT Share Prep Time: 45 mins Total Time: 1 hr 45 mins Servings: 6 Nothing beats chicken potpie for dinner on a chilly night—it’s a favorite comfort food for good reason. Why is it so satisfying? Perhaps it’s the combination of buttery potpie crust over a rich filling of chicken and vegetables. This one-dish dinner has it all. Many recipes use frozen puff pastry for their topper, but ours is a nostalgic and delicious take made with homemade all-butter pastry. It’s a classic potpie packed with chicken, carrots, onion, and frozen peas in a soothing sauce made with chicken broth. And it’s a great way to use up leftover roast or rotisserie chicken, a couple of chicken breasts, or whatever chicken you have on hand. It’s also a good way to stretch a small amount of meat into dinner for six. Grant Webster 32 One-Pot Chicken Recipes for Busy Weeknight Dinners Make Ahead To make chicken potpie ahead of time: Make the pastry and filling and let the filling cool completely.Assemble the potpie but do not bake. Freeze the unbaked pie for up to four months. Bake at 425 degrees Fahrenheit for 1 1/4 hours for a large pie, and about 1 hour for small pies. Ingredients For the Crust 1 ¼ cups all-purpose flour (spooned and leveled), plus more for work surface 1 teaspoon sugar ¼ teaspoon fine salt ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces 3 to 5 tablespoons ice water For the Filling 5 tablespoons unsalted butter 1 medium yellow onion, diced small (1 ½ cups) 4 medium carrots, diced small (2 cups) 2 garlic cloves, minced ½ 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) ⅓ cup fresh parsley, chopped Directions Grant Webster Make the crust: In a food processor, pulse together flour, sugar, and salt. Grant Webster Add butter and pulse: Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Grant Webster Grant Webster Add ice water and pulse: 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. Grant Webster Form dough: Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month). Grant Webster Preheat oven and cook carrots and onions for filling: Preheat oven to 375°F. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Grant Webster Add garlic to filling: Add garlic and cook until fragrant, 30 seconds. Grant Webster Add flour: Add flour and stir to coat vegetables. Grant Webster Add broth slowly and simmer to thicken sauce: Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Grant Webster Stir in peas, chicken, and parsley: Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Grant Webster Grant Webster Transfer filling to baking dish: Pour filling into a 2-quart baking dish. Grant Webster Roll out dough: On a floured work surface, roll out dough to 1/8-inch thickness. Grant Webster Roll your dough a couple of inches larger than your dish so you can make a decorative edge: Folding it up and over, pinching as you go, forms a beautiful crust. Fit dough and crimp edge: Place dough over dish and fold overhang inward while pinching to crimp edge. Grant Webster Make vents: Cut vents in dough. Grant Webster Bake pie: Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Grant Webster Cool before serving: Let cool 15 minutes before serving. Grant Webster Storing and Reheating If you have any lefotover chicken potpie, make sure it has cooled completely before either covering the pie dish or removing the remaining portions and transferring to an airtight container. We prefer to remove the pie from the dish if there is less than half a potpie left. Reheating Leftovers To reheat a potpie in the oven: The oven is the best method for reheating chicken potpie. Preheat the oven to 350 degrees and cover the pie dish with aluminum foil. If you are not using the original pie dish, place the portions of potpie in a dish just large enough to hold them and cover with foil. It will take about 20 minutes to warm the pie through. To reheat a potpie in the microwave: If you are heating one or two portions, the microwave is an quick and easy option but the crust will not be as delicious when the pie is heated in the microwave. Grant Webster Frequently Asked Questions Why is my chicken potpie so watery? Follow our recipe for Classic Chicken Potpie and your pie should not be watery. A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid. Can you reheat a potpie more than once? Yes, but the quality of the pie will suffer. Reheating a dish like potpie several times will dry it out. If you don’t expect to use all the remaining potpie, we suggest you do not reheat all of it. Instead, cut the portions you will use and reheat those and return any others to the refrigerator. Other Potpie Recipes to Try Individual Chicken Potpies Curried Chicken Potpie Chicken, Mushroom, and Bacon Potpies Tomato-Corn Chicken Potpie Chicken Pot Pies with Puff Pastry Chunky Vegetable Potpie Salmon-and-Spinach Potpie Originally appeared: Everyday Food, March 2012 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.