Classic Chicken Potpie

1. Make the crust:

   In a food processor, pulse together flour, sugar, and salt.

2. Add butter and pulse:

   Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

3. 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.

4. 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).

5. 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.

6. Add garlic to filling:

   Add garlic and cook until fragrant, 30 seconds.

7. Add flour:

   Add flour and stir to coat vegetables.

8. 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.

9. Stir in peas, chicken, and parsley:

   Stir in peas. Season with salt and pepper, then stir in chicken and parsley.

10. Transfer filling to baking dish:

    Pour filling into a 2-quart baking dish.

11. Roll out dough:

    On a floured work surface, roll out dough to 1/8-inch thickness.

    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.

12. Fit dough and crimp edge:

    Place dough over dish and fold overhang inward while pinching to crimp edge.

13. Make vents:

    Cut vents in dough.

14. Bake pie:

    Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around the edge, 45 to 50 minutes. Let cool for 15 minutes before serving.

How to Store and Reheat Chicken Potpie

If you have leftover chicken potpie, make sure it has completely cooled before transferring the remaining portions to an airtight container. If there is more than half of the potpie left, you can cover the remaining portion in the dish you baked it in and store it in the refrigerator. 

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 Fahrenheit and cover the pie dish with aluminum foil. If you are not using the original pie dish, place the portions of the potpie in a dish just large enough to hold them and cover them 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 a quick and easy option, but the crust will not be as delicious when the pie is heated in the microwave compared to heating the pie in the oven.

Other Potpie Recipes to Try

• Individual Chicken Potpies
• Chicken, Mushroom, and Bacon Potpies
• Salmon-and-Spinach Potpie
• Winter-Vegetable Red Curry Potpie 
• Lighter Chicken Potpie