Best Chicken Potpie Recipe
This Best Chicken Potpie recipe features a comforting homemade filling of tender chicken, potatoes, carrots, peas, and corn in a creamy, flavorful sauce, all encased in a flaky, buttery double pie crust. Perfect for a cozy meal, it combines classic ingredients and traditional techniques for an easy yet impressive dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 (9-inch) potpies, serving about 6-8 people 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables
- 2 cups diced peeled potatoes
- 1–3/4 cups sliced carrots
- 2/3 cup chopped onion
- 1 cup frozen peas
- 1 cup frozen corn
Fats & Dairy
- 1 cup butter, cubed
- 1–1/2 cups whole milk
Proteins
- 4 cups cubed cooked chicken
Pantry
- 1 cup all-purpose flour
- 1–3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
Pastry
- 4 sheets refrigerated pie crust
Instructions
- Prepare vegetables: 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 the water to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes or until the vegetables are crisp-tender. Drain and set aside.
- Make the sauce: In a large skillet over medium-high heat, melt the butter. Add the chopped onion and cook, stirring frequently, until tender and translucent. Sprinkle in the flour, salt, dried thyme, and pepper; stir continuously until fully blended and smooth. Gradually whisk in the chicken broth and whole milk. Bring the mixture to a boil while stirring constantly. Continue cooking and stirring for about 2 minutes until the sauce thickens to a creamy consistency.
- Combine filling: In a large bowl, combine the cooked chicken, frozen peas, frozen corn, and the cooked potatoes and carrots. Pour the hot broth and milk sauce over the mixture and stir gently to combine everything evenly.
- Assemble the potpies: Unroll two of the refrigerated pie crusts and line each into a 9-inch pie plate, trimming the edges even with the rims. Spoon the chicken and vegetable filling evenly into the crust-lined plates. Unroll the remaining two pie crusts and place them over the fillings. Trim excess dough, seal the edges by pressing and flute them decoratively. Cut slits in the tops of each pie to allow steam to escape while baking.
- Bake: Place the pies on the middle oven rack and bake at 425°F (220°C) for 35-40 minutes or until the crusts are lightly golden brown and fully cooked. Let the potpies stand for 15 minutes before slicing and serving to allow the filling to set.
Notes
- For extra flavor, consider adding a splash of white wine or a teaspoon of garlic powder to the sauce.
- You can substitute leftover cooked turkey for the chicken if desired.
- Make sure your pie crusts are well chilled for a crisp, flaky texture.
- Vegetables should be crisp-tender to prevent them from becoming mushy after baking.
- Allow the potpie to rest after baking to avoid a runny filling.
Keywords: chicken potpie, comfort food, chicken pie, homemade potpie, classic potpie, chicken casserole
Find it online: https://kitchenbyrita.com/best-chicken-potpie-recipe/
