Homemade Chicken Potpie
Source of Recipe
From "Retro Recipes from the '50s and '60s" by Addie Gundry
"Around the same time that pre-packaged frozen meals started making their way into supermarkets, the Swanson brothers began manufacturing frozen chicken and turkey potpies, which were an instant hit. This version takes a little more work than popping a ready-made dish in the oven, but once you try the flaky crust and creamy chicken and broth, you won't have any regrets."
List of Ingredients
◦ 2 Tbsp unsalted butter
◦ 3 Tbsp all-purpose flour
◦ ½ tsp poultry seasoning
◦ ½ tsp kosher salt
◦ ¼ tsp freshly ground black pepper
◦ 1½ cups chicken broth
◦ 2 cups cooked chicken, cut into ½-inch cubes (see note)
◦ 1 (12-ounce) bag frozen peas and carrots, thawed
◦ 1 Tbsp finely chopped fresh parsley
◦ 1 large egg
◦ 1 tsp heavy cream or whole milk
◦ 1 prepared pie crust
Preheat the oven to 375° F. Coat a 9-inch deep-dish pie plate with cooking spray.
In a large deep skillet, melt the butter over medium-high heat. Sprinkle with the flour, poultry seasoning, salt, and pepper and cook, stirring, for 1 to 2 minutes, until the flour has been absorbed. Gradually stir in the broth and cook, stirring, for 3 to 4 minutes, until the sauce is thick. Stir in the chicken, frozen peas and carrots, and parsley. Pour into the prepared pie plate.
In a small bowl, beat the egg. Pour about half the egg over the mixture in the pie plate and stir to mix. Stir the cream into the remaining egg in the bowl and set aside.
Place the pie crust on top of the pie plate and crimp the edges to seal. Use a pastry brush to brush the egg-milk mixture on top of the crust and cut several slits to allow steam to escape. Bake for 40 to 45 minutes, until the potpie is bubbling and the crust is golden brown. Slice and serve.
Serves 6 to 8
To cook the chicken, place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350° F for 30 minutes.