Description
This classic Chicken Potpie recipe features a flaky, buttery pie crust filled with tender chunks of cooked chicken, diced potatoes, carrots, peas, and corn in a creamy, flavorful sauce. Perfectly baked to golden perfection, it’s a comforting and hearty meal that brings warmth to the dinner table.
Ingredients
Vegetables and Meat
- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 2/3 cup chopped onion
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
Pie Crust
- 4 sheets refrigerated pie crust
Filling and Seasonings
- 1 cup butter, cubed
- 1 cup all-purpose flour
- 1-3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups whole milk
Instructions
- Cook the potato and carrot mixture: Place the potatoes and carrots in a large saucepan and add enough water to cover them. Bring to a boil, then reduce heat, cover, and cook for 8 to 10 minutes or until vegetables are crisp-tender. Drain well and discard water.
- Make a roux for the filling: In a large skillet, heat the butter over medium-high heat. Add the chopped onion and cook, stirring occasionally, until the onion is tender. Stir in the flour, salt, dried thyme, and pepper until thoroughly blended.
- Finish the filling: Gradually pour in the chicken broth and whole milk while stirring constantly. Bring the mixture to a boil and cook, stirring frequently, for 2 minutes or until the sauce thickens. In a large bowl, combine the cooked chicken, peas, corn, and the drained potato-carrot mixture. Stir the broth mixture into the bowl until well mixed.
- Assemble the potpie: Preheat your oven to 425°F (220°C). Unroll one pie crust into each of the two 9-inch pie plates. Trim the edges to fit the plates evenly. Divide the filling evenly between the two crust-lined plates.
- Add the top crust: Unroll the remaining pie crusts and place one over each filled pie plate. Trim any excess, then seal and flute the edges by pressing together and creating a decorative edge. Cut a few slits in the tops of the pies to allow steam to escape during baking.
- Bake the potpie: Place the pies on a baking sheet and bake for 35 to 40 minutes, or until the crust is lightly browned and the filling is bubbly. Remove from the oven and allow the potpies to stand for 15 minutes before serving to let the filling set.
Notes
- For a crisper bottom crust, bake the pie on the lowest oven rack.
- Ensure the filling is not too runny; the sauce should be thick enough to hold together after baking.
- You can use leftover rotisserie chicken or freshly cooked chicken for convenience.
- To prevent the crust edges from over-browning, cover them loosely with foil during the last 10 minutes of baking if necessary.
- Serve with a side salad or steamed vegetables for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
