Chicken Potpie

Chicken Potpie

Adapted from The Marshall Field's Cookbook. Read our post for more info...
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Ingredients (makes 6 potpies):

Pie Dough

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chilled unsalted butter, sliced
1/4 cup chilled vegetable shortening
4 – 5 tablespoons ice water


6 tablespoons unsalted butter
1 large onion, diced (about 1 1/4 cups)
4 carrots, peeled and sliced thinly on the diagonal (about 1 1/2 – 2 cups)
4 celery stalks, sliced thinly (about 1 1/2 – 2 cups)
1/2 cup all-purpose flour
1 1/2 cups milk
2 cups chicken broth
1/4 cup sherry
2 1/2 cups cooked chicken, cut to bite-size pieces
1 teaspoon chopped fresh thyme leaves
2 tablespoons chopped parsley
3/4 cup frozen peas
2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 egg whisked with 1 tablespoon water



  • In the bowl of a food processor, combine the flour, salt and butter and pulse about 5 times to combine.  Add the shortening and continue to pulse until the dough resembles coarse, large cornmeal.  Sprinkle with 3 – 4 tablespoons ice water and continue to blend on the dough setting until the dough forms a ball.  (Add a little water at a time if the dough isn’t coming together.)  Remove from the food processor and flatten slightly into a disk.  Wrap in cellophane and chill for 30 minutes.  (Dough can be prepared ahead of time and left to chill for up to 2 days.)
  • Place the dough on a lightly floured surface and roll out to 1/4″ thick.  Cut into 6 rounds just slightly larger than the dish circumference.  Lay a dough round over each filled ramekin.  Using the tines of a fork, flute the edges.  Cut a 1″ slit in the top of each pie.
  • Brush the tops with the egg wash.


  • In a saucepan over medium heat, melt the butter.  Add the onion, carrots, and celery and cook, stirring occasionally,  until the onion is tender and translucent, about 8 – 10 minutes.
  • Add the flour and stir to evenly coat the vegetables with the flour.
  • Add the milk, a little at a time, stirring well to incorporate after each addition.  The mixture will begin to thicken as you add the milk.
  • Add the chicken broth and stir until combined and smooth.
  • Heat the mixture until bubbles start to form.  Reduce the heat to low and simmer for 10 minutes, stirring often.
  • Add the sherry, chicken, thyme, parsley, peas, salt and pepper.  Divide the filling among 6 10-ounce ramekins or baking dishes.
  • Preheat the oven to 400 degrees.  Place the potpies on a baking sheet.  Bake for 25 minutes, until the pastry is golden brown and the filling is bubbling.
  • Serve immediately.
Total time: 1:55 hr | Prep: 90 min | Cook: 25 min

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