Celebrate Pi Day With a Scrumptious Recipe From Counting House Chef Jeff Seizer

Share This!

Chicken Potpie

by executive chef Jeff Seizer, Counting House at 21c Museum Hotel
“Chicken potpie is such a simple and rich winter treat!” Jeff says. “With minimal ingredients and not a ton of time, you can make really wholesome food. A fun idea is to make mini versions in muffin pans and freeze them before baking, so you can have them anytime you want.” 

Prep Time: 60 minutes; pie dough will rest for 1 hour while fillings are prepared
Cook Time: 35 minutes
Yields: 6-8 servings

For the pie crust
2½ cups (12.5 oz./350g) all-purpose flour, divided
2 Tbsp. (25g) sugar
1 tsp. (5g) kosher salt; for table salt use same weight or half as much by volume
2½ sticks (10 oz./280g) unsalted butter, cut into ¼-inch pats (see note)
6 Tbsp. (3 oz./85ml) cold water
Note: Pat of butter is a single serving or portion of butter (weighs 5g)

For the chicken potpie base
2 large carrots, medium diced
2 stocks of celery, medium diced
1 large white onion, chopped
2 cloves of garlic, finely chopped
2 (of each) sprigs of: thyme, rosemary and sage
1 lb. chicken thigh, cubed
¼ cup of butter
¼ cup of flour
½ cup chicken stock
½ cup milk
¼ tsp. all-spice
Salt and pepper to taste
½ cup cheddar cheese, shredded
1 egg for egg wash (add Tbsp. water)


  1. For pie crust: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms into lima bean-size pieces. Slowly add ice water, 1 Tbsp. at a time, and pulse until the dough just comes together. It should be crumbly.
  2. Turn dough out on to a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You want it to be moist, but not wet.
  3. Roll out dough to fit your pie pan; reserve dough for the top.
  4. For chicken potpie base: Start by sweating down the vegetables and herbs, add the chicken and cook for about 5 minutes. Add the butter, melt the butter, add the flour, cook flour for 2 minutes. Add the stock and milk. Cook till the mix has thickened, add all-spice, salt and pepper to taste. Fold in ½ cup of cheddar cheese and cool.
  5. Blind bake the crust: Pre-heat your oven to 425 degrees. Line pie shell with parchment paper, weigh down with pie weights, bake in oven for 12-15 minutes.
  6. Once baked, add the chicken mix. Use the remaining dough to top the pie. Add egg wash and decorate with toppings of your choice – I used poppy seeds, chili flakes and black sesame seeds. Bake at 375 degrees for 20 minutes or until golden brown. Garnish with herbs.

Share This!

Posted in

Durham Magazine

Scroll to Top