Chicken potpie is the ultimate American comfort food, with a rich, creamy sauce and a flaky pastry topping. It takes some time to prepare, but as the weather cools and the days begin to shorten, it’s the kind of dish both kids and adults will crave. Make it from scratch this weekend and give fall a warm welcome.
For the pie dough:
1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour
6 Tbs. (3 oz./90 g.) cold vegetable shortening
2 Tbs. cold unsalted butter
About 1/3 cup (3 fl. oz./80 ml.) cold water
Salt and freshly ground pepper
1 cup (4 oz./125 g.) sliced carrots (1/4-inch/6-mm. slices)
1 cup (5 oz./155 g.) fresh or frozen peas
1 cup (6 oz./185 g.) corn kernels (from 2-3 ears)
2 Tbs. unsalted butter
4 skinless, boneless chicken thighs, about 1 1/4 lb. (625 g.) total, cut into bite-sized chunks
2 Tbs. chopped shallot
1/4 cup (1 1/2 oz./45 g.) all-purpose flour
1 1/2 cups (12 fl. oz./375 ml.) chicken broth
1/2 cup (4 fl. oz./125 ml.) dry white wine
1/2 cup (4 fl. oz./125 ml.) half-and-half
1 Tbs. chopped fresh flat-leaf parsley
1 egg yolk beaten with 1 tsp. water
To make the dough, stir together the flour and 1/2 teaspoon salt. Using a pastry blender, cut in the shortening and butter until a coarse meal forms. Toss with a fork while adding enough of the water for the dough to clump together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, preheat the oven to 400°F (200°C). Bring a saucepan of salted water to a boil. Add the carrots and peas and cook until tender-crisp, 3-5 minutes. Using a slotted spoon, transfer to a colander and drain, then transfer to a bowl. Repeat with the corn, cooking it for 1 minute.
In a large frying pan, melt the butter over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides, about 8 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Sprinkle in the flour and stir well. Stir in the broth, wine, half-and-half and parsley and bring to a simmer. Cover, reduce the heat to low, and simmer for 10 minutes. Stir in the carrots, peas and corn. Season with salt and pepper. Transfer to a 9-inch (23 cm.) pie dish.
On a floured work surface, roll out the dough into a round about 1/8 inch (3 mm.) thick and large enough to fit over the pie dish. Brush some of the egg yolk mixture in a 1-inch (2.5-cm.) border around the edge of the round. Place the round, egg side down, over the filling, and press the dough to the rim of the dish. Crimp or trim off any overhanging dough and brush the surface lightly with the remaining egg yolk mixture. Cut a few slits in the center of the top.
Place the pie dish on a baking sheet. Bake until the crust is golden brown, about 30 minutes. Remove from the oven and serve. Serves 4-6.