Chicken potpie from Ad Hoc at Home (page 24) by Thomas Keller

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jeshaprekop on March 23, 2025

    Wow this recipe does take some time!! Phew! The Béchamel did not take 40 mins. I think it was over 90 mins of constant stirring on an induction cooktop which was able to keep it pretty low without risking burning the sauce and was finally reduce it down to 2 cups. And yes use three sauce pans to simmer the potato’s, carrots and onions (instead of all in the same pot). This recipe does take some effort BUT!! It’s SO good!!! For the pie dough, I follow Keller’s ingredients quantity but used another technique by “Carla Makes Pie Crust” on Bon Appétit’s YouTube video published in 2016. Carla rolled the butter flat and fold into the dough. The resulting pie crust was incredibly flaky and tender.

  • Miquette on January 12, 2013

    This potpie is worth the effort, homemade crust is a must! I add sautéed shiitake mushrooms.

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