Classic Chicken Potpie
Happy Wednesday everyone! Today I am sharing with you one of the most loved and requested recipes by my family. It’s our Classic Chicken Potpie. It’s definitely for someone who doesn’t mind being in the kitchen for a dedicated amount of time, preparing this meal. Personally, love to reserve making it for Sundays family dinners. It’s delicious, hearty and the perfect comfort food! Plus, this version is easily made gluten-free. So, gather some gumption and try out this recipe!
Classic Chicken Potpie
Ingredients
Drizzle olive oil
Salt & pepper to taste
4 chicken breast (skin & bone on)
5 c chicken stock
2 bouillon cubes (Gluten-free)
2-3 c carrots (chopped)
2 c yellow onions (chopped/med-lrg)
3/4 c cornstarch + 3/4 water (the slurry)
1/2 c-3/4 c parsley
2 tbsp fresh rosemary (minced)
1 tbsp fresh thyme (minced)
4 cloves garlic (minced)
1 lb small roasting potatoes (we like red)
1 c frozen peas
2 tsp salt
1 tsp pepper
Optional: 1 bay leaf
Method
Pre-heat the oven to 350 degrees. On a large baking sheet lined with foil, place the chicken breast. Drizzle with the olive oil and sprinkle both side with salt and pepper. Roast uncovered for 45mins-1hrs. Check the chicken for juices running clear, by cutting into the center to check. Remove from the oven and place on a cooling rack for about 15-20mins. Once they are cool enough to handle, remove the skin and bone and cut the breast into bite-sized pieces. Pieces should be about 1/4”.
While the chicken is roasting, chop your vegetables into bite-sized pieces and mince your aromatics. Your onions, potatoes and carrots should be close in size, a little larger than the size of your peas.
In a small cup or bowl, combine your cornstarch and cold water. Whisk until smooth and place into the refrigerator, until ready to use.
In a small sauce pot, over MED-LOW heat, heat the chicken stock until edges are just smoking and add in the bouillon cubes. Whisk until dissolve and allow in simmer on LOW.
In a large stock pot, over MED heat, melt the butter. Next, add in the onions and saute, until translucent. This should take about 10mins. After, add in your salt, pepper, carrots, potatoes, parsley, rosemary, thyme and bay leaf (optional). Next, add in your stock-bouillon base, stir in your slurry, heavy cream and cubed chicken. Lower your heat to LOW and allow to thicken, for 5mins. Turn off the burner and cover until ready.
Pre-heat the oven to 375 degrees.
Quick Crust
Makes 6-8
Ingredients
2 c flour (for GF use any cup-for-cup brand of flour)
3/4 tsp salt
14 tbsp unsalted butter (cold)
3 tbsp water (ice cold)
Egg Wash
1 egg
Method
In a food processor, put your flour and salt and pulse to combine. Next, cut your very cold butter into small cubes and drop them in. Pulse on LOW until the texture resembles sand. Lastly, add in your very cold water and pulse until the dough begins to combine into a ball.
On a well floured surface or atop a large sheet of parchment paper. Form your dough into a well incorporated ball. Press the ball down into a disk. Then, wrap in cling wrap and allow to rest in the refrigerator for 30mins.
Then, remove the disk and cut in 1/2 and roll out the first piece. Roll out the dough until about 1/4” thick. Then cut out the tops for the potpie, by using the ramekins. Cut 1” from the edge of the ramekin rim. Next, in a small bowl or cup, beat the whole egg until smooth. Then, fill each ramekin to the top with the potpie base. Using a pastry brush, brush around the lip of ramekin. Top with the crust rounds, pushing lightly to seal around the edges. Brush the crust tops with the egg wash, top with some fresh ground pepper and cut some small slits into the tops of each potpie. Place on a newly foiled—same baking sheet and bake for 1hr. Until the tops are golden. Remove from the oven and allow to cool on a wire rack for 15mins before serving. Serve warm and enjoy!
Chef Note: For those who desire to have an “unpotpie”. Cook on the stove for additional 40mins covered on LOW, and stirring occasionally. Until potatoes and carrots are soft. Also, for reheating whole potpies, place in the oven on a foiled baking sheet and bake for 25-30mins, on 300 degrees. Lastly, this recipe can easily be made vegetarian, by omitting the chicken.