Chicken Potpie

Chicken potpie is definitely a fall dish. As the leaves start to show some color and the air grows cooler, I’m definitely in the mood to make warm comfort foods like this. Martha’s got a whole section on comfort foods in October Martha Stewart Everyday Food.

Carrots and onions

Carrots and onions

The chicken potpie recipe is pretty easy and almost identical to the way I usually make it. Martha says to start with cooked chicken, but I needed to poach some breasts. Once that was done, I cooked onion and carrot (next time I would slice the carrot thinner or parboil it – it was a little crunchy in the final product). Make a roux, add chicken stock and cook till it thickens. I added more flour than the recipe calls for because I like to have a very thick gravy. Then add in the chicken, add seasoning (the recipe calls for thyme, but I also added rosemary).

Roux

Roux

This recipe makes individual potpies, which is a good idea. Potpie always looks so cute but then you go to serve it and it runs all over the plate. Making individual bowls worked out well. You top your potpie with puff pastry (sometimes I make a pie crust and add cheddar cheese to it).

The most annoying part of this recipe was the refrigerating steps. You’re

Filling

Filling

supposed to make the filling, then refrigerate it. Then you’re supposed to cut up the puff pastry, assemble it and refrigerate again. It just adds in so much time to do these steps.

I made this on a crazy week night when I was running in and out of the house driving kids around. I made the filling in the afternoon and then put the lids on at one stop back at the house and refrigerated them while I was gone and baked them when I got back. I forgot to brush the tops with egg, but they still turned out nicely I think.

Ready to eat

Ready to eat

Everyone ate this, which was amazing. It tasted good, but was so identical to the way I normally make this that no one was wowed by it.

This recipe says it serves 4, but I filled these 4 generous sized bowls and had a lot left over. I could easily have fed one or two more people. I froze the extra and will break it out some night when it’s just Mr. MarthaandMe and me for dinner.

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13 Responses to Chicken Potpie

  1. Kerri says:

    Wow! I wish we could have been at your house for the extras. That looks awesome. You’re inspiring me. I’m ready for comfort food season.

  2. Brigitte says:

    This is one of my favorited dishes in the fall and winter. You did a great job with it! Looks delicious!

  3. debbie says:

    This does look good! I’m so happy it’s chicken pot pie season again…

  4. Tiffani says:

    Looks so yummy! (minus the onions. LOL)

    I wish it would cool off here in Alabama so I could start cooking this great comfort food.

  5. Frugal Kiwi says:

    I love chicken pot pie, but usually top it off with a batch of my Mississippi Southern Biscuits instead of puff pastry. We Southerners like things hearty.

  6. Kerry Dexter says:

    this sounds delicious. I’ve made a vegetarian version in the past as well.

  7. I love, love, love pot pies but have never made them from scratch. I should try this. They look so delicious!

  8. marthaandme says:

    This is really very easy, especially if you skip all the chilling steps.

  9. marthaandme says:

    That sounds good. Actually, it sounds just like one of our family recipes – chicken and biscuits. We make what is essentially the filling for this pot pie (except we shred the chicken) and serve it over split homemade biscuits.

  10. Maggie says:

    I made this recipe too and I thought it was pretty darn good. I also had a lot left over though and ended up making six pies with it instead of four. Luckily I had some leftover pie crust in the fridge and I just used that as the top for the other two. My boyfriend did not have any trouble cleaning up the extra two pies! 🙂

  11. marthaandme says:

    We enjoyed it – glad you did too!

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