Dinner

Best Chicken Potpie Recipe

ByRita Bennet November 28, 2025November 28, 2025

Introduction

Chicken potpie is a comforting classic that combines tender chicken, vegetables, and a creamy sauce all baked under a flaky pie crust. This recipe brings together hearty ingredients with simple techniques for a satisfying meal the whole family will enjoy.

A white plate on a white marbled texture surface holds a slice of golden brown flaky pie crust filled with creamy white chicken and vegetable filling, visible with chunks of orange carrot, green peas, and white chicken pieces. Next to the pie slice is a fresh salad made of dark purple and green leafy lettuce, thin rings of red onion, and halved red cherry tomatoes. In the background, a whole pie with a similar golden crust sits on a white pie dish, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups diced peeled potatoes
1-3/4 cups sliced carrots

1 cup butter, cubed
2/3 cup chopped onion

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
4 cups cubed cooked chicken
1 cup frozen peas

1 cup frozen corn
4 sheets refrigerated pie crust

Instructions

Step 1: Preheat your oven to 425°F (220°C). Place the diced potatoes and sliced carrots in a large saucepan and add enough water to cover them. Bring to a boil, then reduce heat and cook, covered, for 8-10 minutes or until the vegetables are crisp-tender. Drain well.

Step 2: In a large skillet over medium-high heat, melt the cubed butter. Add the chopped onion and cook, stirring, until tender. Stir in the flour, salt, thyme, and pepper until well blended.
Step 3: Gradually add the chicken broth and whole milk to the skillet, stirring constantly. Bring the mixture to a boil and continue cooking and stirring for 2 minutes until thickened.
Step 4: In a large bowl, combine the cooked chicken, frozen peas, frozen corn, and the drained potatoes and carrots. Stir in the thickened broth mixture until evenly mixed.

Step 5: Unroll two of the refrigerated pie crusts and fit them into two 9-inch pie plates, trimming the edges even with the rims. Spoon the chicken and vegetable filling evenly into each crust-lined plate.
Step 6: Unroll the remaining two pie crusts and place one over each filled pie. Trim any excess dough, then seal and flute the edges. Cut a few slits in the top crusts to allow steam to escape during baking.
Step 7: Bake the potpies in the preheated oven for 35-40 minutes or until the crusts are golden brown and the filling is bubbly. Let the potpies stand for 15 minutes before serving to allow the filling to set.

Tips & Variations

For a richer sauce, substitute half-and-half for the whole milk.
Add other vegetables like mushrooms or celery for extra flavor and texture.
Use leftover roasted chicken or rotisserie chicken to save time.

Brush the pie crust tops with an egg wash before baking for a shiny, golden finish.

Storage

Store leftover potpie covered in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 20-25 minutes. You can also reheat individual portions in the microwave until hot.

How to Serve

A golden brown pie with a flaky crust sits in the center of a white plate on a white marbled surface. The pie crust has six small slits in a star pattern on top, showing a glimpse of a light green and orange filling inside. Around the pie are two white plates, each with a slice of the pie showing the layers inside: a flaky crust on top and bottom, with creamy white filling mixed with green and orange vegetable pieces in the middle. To the right side, there is a clear bowl filled with fresh green salad, including mixed leaves, cherry tomatoes, and sliced red onions. A glass of water and a striped cloth with two forks are placed near the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen peas and corn work well in this recipe. The potatoes and carrots are best fresh or thawed from frozen and cooked before assembling.

Can I make this potpie ahead of time?

Absolutely. Assemble the potpie and keep it refrigerated, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from cold.

Rita Bennet