Buck's Chicken Potpie

How to Make the Best Chicken PotPie in Your City

Your City: Chicken Potpie is a timeless comfort dish that, with a few expert touches, can be transformed into an extraordinary meal.

What Most People Don’t Know About Making Chicken PotPie

• Enhance the Gravy with Sour Cream: Incorporating a small amount of sour cream into the gravy adds a delightful richness and subtle tang, elevating the overall flavor.
• Incorporate Fresh Herbs: Adding fresh herbs like thyme or tarragon introduces aromatic notes that brighten the filling.
• Use a Puff Pastry Crust: Opting for a puff pastry crust provides a light, flaky texture that contrasts beautifully with the creamy filling.

Ingredients

For the Filling:

• 1 pound boneless, skinless chicken thighs or breasts, cooked and diced
• 1 cup diced potatoes
• 1 cup sliced carrots
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/3 cup butter
• 1 small onion, chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon dried thyme
• Bald Buck Seasoning and pepper to taste
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1/4 cup sour cream
• 1 tablespoon chopped fresh tarragon or thyme

For the Crust:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

• Prepare the Vegetables:
  • In a saucepan, cover potatoes and carrots with water.
  • Bring to a boil, reduce heat, and simmer until tender, about 8-10 minutes.
  • Drain and set aside.
• Make the Filling:
  • In a large skillet, melt butter over medium heat.
  • Add chopped onion and cook until translucent.
  • Stir in flour, dried thyme, Bald Buck Seasoning, and pepper; cook for 1-2 minutes.
  • Gradually whisk in chicken broth and milk.
  • Bring to a boil, stirring constantly, until thickened.
  • Stir in sour cream until well combined.
  • Add cooked chicken, potatoes, carrots, peas, corn, and fresh herbs.
  • Remove from heat.
• Assemble the Pie:
  • Preheat oven to 425°F (220°C).
  • Transfer the filling into a 9-inch pie dish or similar baking dish.
  • Roll out puff pastry to cover the top of the dish, allowing for some overhang.
  • Place puff pastry over the filling, trimming excess and sealing the edges.
  • Cut slits in the top crust to vent.
  • Brush the pastry with beaten egg for a golden finish.
• Bake:
  • Place the pie on a baking sheet to catch any drips.
  • Bake for 35-40 minutes, or until the crust is golden brown.
  • Let stand for 15 minutes before serving.

For a time-saving tip, consider preparing the filling in advance and refrigerating it until ready to assemble and bake. This allows the flavors to meld and can make weeknight dinners more convenient.

Enjoy Your Enhanced Homemade Chicken PotPie!