Save on Pinterest

Mile-High Chicken Potpie

Classic chicken potpie gets extra homey when it's loaded with a creamy filling and baked tall in a springform pan. This deep-dish marvel is perfect for Sunday dinners. —Shannon Roum, Food Stylist, Taste of Home magazine
  • Total Time
    Prep: 40 min. + chilling Bake: 50 min. + standing
  • Makes
    6 servings

Ingredients

  • 1 large egg, separated
  • 4 to 6 tablespoons cold water, divided
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold butter, cubed
  • FILLING:
  • 3 tablespoons butter
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 4 medium carrots, thinly sliced
  • 2 celery ribs, finely chopped
  • 1/4 cup finely chopped onion
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chicken bouillon granules
  • 1-1/2 teaspoons dried tarragon
  • 1/2 teaspoon coarsely ground pepper
  • 1-1/2 cups half-and-half cream
  • 2-1/2 cups cubed cooked chicken
  • 1-1/2 cups fresh peas or frozen peas
  • 1/2 to 1 teaspoon celery seed

Directions

  • In a small bowl, beat egg yolk with 2 tablespoons water. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add yolk mixture, tossing with a fork; add additional water 1 tablespoon at a time, as needed, until dough forms a ball. Divide dough into two portions, one with three-quarters of the dough and one with the remainder. Shape each into a disk; cover and refrigerate 1 hour or overnight.
  • For filling, in a Dutch oven, melt butter. Saute potatoes, carrots, celery and onion until crisp-tender, 5-7 minutes. Stir in flour, bouillon, tarragon and pepper. Gradually stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and peas; set aside to cool completely.
  • On a lightly floured surface, roll out larger portion of dough to fit bottom and up the sides of an 8-in. springform pan. Place dough in pan; add cooled filling. Roll remaining dough to fit over the top. Place over filling. Trim, seal and flute edge. Cut slits in top. Chill for at least 1 hour.
  • Lightly beat egg white with 1 teaspoon water. Brush over the top crust; sprinkle with celery seed. Place pie on a rimmed baking tray.
  • Bake at 400° until crust is golden brown and filling is bubbly, 50-55 minutes. Cool on a wire rack for at least 30 minutes before serving.
Nutrition Facts
1 piece: 700 calories, 38g fat (22g saturated fat), 183mg cholesterol, 1282mg sodium, 58g carbohydrate (8g sugars, 6g fiber), 29g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Hattie-Elaine
    Oct 4, 2020

    My food finicky family LOVED this. Definitely a "keeper".

  • w_and_d
    Jun 11, 2020

    More time-intense recipe but my family loves this and it has become a special occasion/birthday request meal! :)

  • Stacey
    Jun 4, 2019

    I have made this several times and everyone loves it! So good! It takes a while to prepare, so plan ahead!

  • ms11145
    Feb 13, 2019

    This looks so good and tastes as good as it looks. This is not a quick recipe to make so allow plenty of time.

  • ReneeMurby
    Dec 28, 2018

    This is so good and so impressive! Everyone LOVED it. A show-stopper. It came out perfect. I will be making this one again and again.