Recipe Image

Slab Chicken Potpie

  • 45 m
  • 1 h 30 m
Adam Hickman
“Slab fruit pies are all the rage for summer parties, so why not give classic chicken potpie the same treatment and create buzz at a cool-weather gathering as well. Premade pie crusts and frozen veggies make this chicken dinner easy to prepare without sacrificing flavor.”

Ingredients

    • 5 cups unsalted chicken broth
    • 2 tablespoons white miso
    • 1 teaspoon ground pepper, plus more for sprinkling
    • ½ teaspoon kosher salt
    • 4 large sprigs thyme
    • 2 bay leaves
    • 1 cup whole milk
    • ¾ cup all-purpose flour, plus more for dusting
    • 1¼ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
    • 1 (24 ounce) package frozen mixed vegetables (peas, carrots and corn)
    • 1 (10 ounce) package frozen pearl onions
    • 1 cup chopped flat-leaf parsley
    • 1 (14 ounce) package frozen whole-wheat pie crusts, thawed
    • 1 large egg, lightly beaten

Directions

  • 1 Combine broth, miso, pepper, salt, thyme and bay leaves in a large saucepan. Bring to a boil over high heat. Cook, undisturbed, until reduced to about 4 cups, about 10 minutes. Discard thyme and bay leaves.
  • 2 Whisk milk and flour in a small bowl, then whisk into the broth in the pan. Bring to a boil over high heat; cook, stirring occasionally, for 1 minute. Stir in chicken. Remove from heat and let stand for 5 minutes. Stir in mixed vegetables, onions and parsley. Pour the mixture onto a large rimmed baking sheet.
  • 3 Preheat oven to 425°F.
  • 4 Unroll pie crusts on a lightly floured work surface, placing one on top of the other. Roll out into a 14-by-19-inch rectangle. Cut into 2-by-19-inch strips using a decorative wheel or pizza cutter. Place half the strips diagonally across the chicken mixture, leaving 2-inch gaps in between. Weave in the remaining strips to form a lattice pattern. Trim excess dough from the edges and discard. Brush the top of the dough with egg. Sprinkle with pepper to taste.
  • 5 Bake until the top is browned and the chicken is cooked through, 30 to 35 minutes. Let cool for 5 minutes. Cut into 8 pieces.
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