How to Make Chicken Potpie
Make the Dough
In a food processor, pulse the flour, sugar, salt, butter, schmaltz and buttermilk until a dough forms.
Knead and Divide
Turn the dough out onto a floured surface and knead into a ball. Divide in half and flatten into 2 disks; chill.
Roll it Out
Roll 1 disk of the dough to a 12-inch round and ease into a deep 9-inch pie dish; trim the overhang.
Blind-Bake the Crust
Line the crust with parchment paper and fill with pie weights. Bake until set and lightly browned.
Brown and Simmer
Sear the chicken, then finish cooking it in stock; remove and cut into bite-size pieces. Reduce the stock.
Make the Filling
Sauté the vegetables, then add the chicken, flour, milk and stock. Simmer until the filling is a loose gravy.
Fill the Crust
Scrape the cooled filling into the par-baked piecrust.
Crimp the Edges
Roll out the other disk of dough and cover the potpie. Trim the overhang and crimp the edges to seal.
Brush the top with egg wash and cut slits to vent steam. Bake for 40 minutes, until the crust is golden brown.
March 24: Chicken Potpie
Even the world's best crust can be ruined by a watery or gluey filling. Chef Matt Bolus at 404 Kitchen in Nashville says to cook your filling just shy of that slightly loose gravy consistency.