Culinary Institute of America Recipe
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Chicken Potpie

A tender and flaky top crust gives way to reveal chunks of moist chicken and vegetables in gravy when cutting into this homey favorite. This potpie must be baked in a deep-dish pie pan as it will overfill a standard one.
Chicken Potpie recipe - F

Ingredients

 

Single Crust All-Butter Pie Dough

One 9-inch crust

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) unsalted butter, cold, cut into 3/4-inch cubes
  • 3 tablesoons water, ice cold, plus more as needed

Potpie

Makes one 9-inch deep-dish potpie

  • 12 oz boneless, skinless chicken breasts
  • 1 tablespoon unsalted butter
  • 3 carrots, peeled and cut into 1/4-inch rounds
  • 2 stalks celery, cut into 1/4-in slices
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken stock
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup frozen pearl onions
  • 3/4 cups frozen peas
  • Egg wash, as needed

Directions

  1. In the bowl of a stand mixer, combine the flour, salt, and sugar.
  2. Place the bowl in the freezer for 30 minutes, or until the bowl and ingredients are well chilled.
  3. Remove the bowl from the freezer and place it on the mixer. Using the paddle attachment, blend the dry ingredients on low speed for 15 seconds, or until combined. With the mixer off, add the butter pieces to the mixing bowl. Mix on medium speed for 1 to 2 minutes, or until the butter is in pieces no larger than small walnuts, but no smaller than peas.
  4. With the mixer off, sprinkle approximately half of the ice-cold water over the mixture. Mix on low speed for 30 to 60 seconds, or until just combined. Continue to add water in small amounts until the dough transitions from a slightly powdery appearance with chunks of butter to that of a rough and pliable dough. The dough should just hold together when pressed to the side of the bowl. It should not form a ball or mass of dough in the bowl.
  5. Turn the dough out onto a lightly floured work surface. Shape the dough into a 5- to 6-inch disc and refrigerate for at least 1 hour.
  6. On a lightly floured piece of parchment paper, roll out the dough and cut a circle of dough 1 inch larger on all sides than the pie plate. Using a pastry brush, lightly brush the outer edge of the dough circle with water. Fold back the outer 1 inch of the dough. Flute the edge of the dough as desired. Use a paring knife to cut decorative vents into the top, pressing the vents open if needed. Transfer to a flat baking sheet, brush with egg wash, and freeze for a minimum of 30 minutes, or until firm.
  7. Preheat the oven to 425°F and set the rack in the lowest position.
  8. Fill a small saucepan halfway with water. Bring the water to a simmer over medium heat. Add the chicken and cook at a low simmer until the thickest section of the breast registers an internal temperature of 165°F on a thermometer, 10 to 15 minutes. Remove the chicken, transfer it to a cutting board, and let cool. Shred the chicken using two forks, pulling the meat apart into small pieces.
  9. In a medium sauté pan, melt the butter over medium heat. Add the carrots and celery and sauté until tender, 5 to 10 minutes. Add the flour, stirring until incorporated, and cook, stirring constantly, for 2 to 3 minutes. Slowly stir in the chicken stock and allow the mixture to come to a simmer and thicken while continuing to gently stir, about 5 minutes. Remove the pan from the heat and season the mixture with the salt and pepper. Stir in the chicken, pearl onions, and peas.
  10. Pour the filling into a deep-dish pie pan set on a baking sheet. Place the frozen, pre-shaped, and egg-washed crust on top of the filling, and brush it with a second coat of egg wash. Immediately transfer the pie to the oven and bake until the crust is golden brown and the filling is bubbling, 45 to 50 minutes.
  11. Remove the potpie from the oven and place it on a cooling rack.
  12. Let the potpie rest for 20 minutes before serving. The filling will continue to thicken as it cools.

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