Chicken Potpie Crostata is everything you love about hand pies and comforting chicken potpie combined into one. All the traditional ingredients including chicken, carrots, celery, and onions are bathed in a creamy sauce before being wrapped in flaky pie crust. Is your mouth watering yet?
It’s sort of a running joke with my husband, Chris, how much my family (myself included) loves chicken. You can probably tell this fact already if you follow Cooking and Cussing often. I never tire of making chicken for dinner, and the recipe for Chicken Potpie Crostata is one I’ve been wanting to test for quite some time.
I have a pretty lengthy list of chicken dinner ideas that I want to test, so why then did I choose this one? Well, first, see the first sentence of this post…hand pie meets chicken potpie, enough said! Second, I have previously experimented with a chicken potpie pizza that my nieces always loved, but I didn’t quite think it was blog-worthy.
I think the pie crust in this recipe instead of pizza dough makes for a much better flavor complement to the creamy chicken filling, but I kept the portability factor of the pizza by going with a crostata instead a more traditional pie dish.
If you haven’t heard of a crostata before, you may have heard of a galette. If you’re still over there thinking, “What language is this heifer speaking?!” then think a free form pie. I love to make these freedom-loving pies because they always come out beautiful in a rustic way without any of the fuss of a traditional pie.
I also make this recipe even easier by using store-bought pie dough. My mom is dying inside somewhere as she reads this, but I know not everyone, myself included, is inclined or capable of whipping out a perfectly thin and round shaped pie pastry particularly for what would otherwise be a simple, quick dinner.
The only part of this recipe that requires any real time, other than baking the crostatas, is to let the filling cool before placing it inside of the pie dough.
The first time I tested this recipe, I was in a bit of a hurry and rushed through this step. The end result was still tasty enough but the filling leaked out in several places. Not what you want.
You could make this recipe super speedy by making the chicken filling in advance. It will keep in an airtight container in the fridge for up to 3 days. Just add a few minutes to the cooking time if the filling is cold when you start baking your crostatas. My Chicken Potpie Crostatas also have a bit of a unique finishing touch.
After the crostatas are baked and starting to brown, they are topped with a sprinkle of shredded Fontina cheese because why the hell not??
Melted, browned cheese is one of my favorite things in life so I’m always looking for a chance to incorporate it into a recipe. Fontina cheese is a bit pricey, but it’s so damn delicious. It melts beautifully due to it’ creamy, smooth texture. The flavor is mild but more flavorful than a jack or mozzarella cheese. Fontina is slightly sweet with an amazing nutty taste. If you can’t find it or don’t want to pay the price, I would recommend smoked gouda or gruyere.
Chicken Potpie Crostatas is the dinner your family and friends will be requesting again and again. The combo of flaky pie crust, creamy chicken filling, and a crisp cheesy topping is just as good as it sounds, and you’ll be delighted with how easy this recipe is to make!
Try it out and let me know how it goes!
Chicken Potpie Crostata
- 1 lb chicken breasts
- 2 large carrots
- 1 small celery heart approximately 4-5 stalks
- 1 yellow onion
- 3 Tb fresh parsley
- 1/2 C heavy cream
- 1/2 C frozen peas
- 4 sprigs fresh thyme
- 4 Tb butter divided
- 1 Tb olive oil
- 2 Tb all purpose flour
- 1 C chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp celery salt
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 premade pie dough
- 4 oz fontina cheese
- 1 egg
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
- Peel the carrots and dice into 1/4-inch pieces. Finely dice the celery, being sure to include all of the leaves. Peel, half and finely dice the onion. Remove the thyme and parsley leaves from the stem and roughly chop. Cut the chicken breast into 1-inch chunks.
- Place 2 Tb butter and 1 Tb olive oil in a large nonstick pan over medium-high heat. Once melted, Add the carrots first and cook for 2 minutes. Next, add the chicken breast and spread out evenly in the pan. Cook for 3-4 minutes or until the first side starts to brown.
- Turn the chicken over and then add the celery, onions, and thyme on top of the chicken. Cook for another 2 minutes before stirring to combine. Once combined, cook the mixture for about 5 minutes or until the onions and celery are soft.
- Turn the heat down to medium and add the flour to the pan. Stir to combine. Cook for 2 minutes before adding the chicken stock and heavy cream. Add the frozen peas and then the salt, pepper, celery salt, onion powder, garlic powder, and Italian seasoning. Mix well.
- Once the sauce has thickened to a creamy, thick consistency (you’re looking for thicker than gravy but not quite pudding texture), turn the heat off and add 2 Tb chopped parsley.
- Spread the chicken mixture out on a small sheet pan to cool for about 15 minutes. The mix can be warm but not hot when you pour it into the pie dough.
- Spread the two pie doughs out on the prepared sheet pan. It’s okay if the edges overlap since you’re going to fold up the edges before baking. Split the chicken mixture between the two doughs. Spread out, leaving about 1.5-inches around the edge empty.
- Crack the egg into a small bowl and whisk with 1 Tb of water. Using a pastry brush, spread a thin even layer of egg wash on the clean edge of the pie dough.
- After the dough edge is coated in egg, start folding the dough back on top of the filling in the center. See the photo above for reference. You should see about 4-5 inches of filling in the center once you’ll fold all the edges up. There is no wrong way to fold a crostata so don’t worry. Just be careful not to pull too hard or you’ll tear the bottom of the crust.
- Coat the top of the pie dough with egg wash and season with a pinch of salt and pepper. Place in the oven for 20-25 minutes until golden brown. Remove from the oven and increase the oven heat to 450 degrees. Grate the fontina cheese.
- Sprinkle the top of the dough and filling with the grated cheese and put the crostatas back in the oven. Bake for another 7-8 minutes until the cheese is starting to brown. Allow the crostatas to cool for at least 5 minutes before cutting.