Chicken Potpie
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
Directions
- 1
Preheat the oven to 425°F. Place the potatoes and carrots in a large saucepan, and add enough water to cover the vegetables. Bring the water to a boil. Then, reduce the heat. Cook, covered, for 8 to 10 minutes or until the veggies are crisp-tender. Drain and discard the water.
- 2
In a large skillet, heat the butter over medium-high heat. Add the onion. Cook and stir until the onion is tender. Stir in the flour and seasonings until blended.
- 3
Gradually stir in the broth and milk. Bring the mixture to a boil, stirring constantly. Cook and stir for two minutes or until the mixture is thickened. In a large bowl, combine the chicken, peas, corn, and potato-carrot mixture. Stir in the broth mixture.
- 4
Unroll a pie crust into each of the two 9-inch pie plates. Trim the crusts even with the rims of the plates. Add half the filling to each pie plate.
- 5
Unroll the remaining pie crusts. Working with one pie crust at a time, place it over the filling in each pie plate. Trim, seal and flute the edges. Cut a few slits in the tops. Editor's Tip: To seal the pie, roll the edges of the top and bottom pie crusts together. Then, to flute the edge, position your index finger on the outside edge of the pie, facing inward. Position your other hand's thumb and index finger on the inside edge, and gently press the crust into your outer index finger. Pinch to form a V. Continue around the pie crust until you reach the original flute.
- 6
Bake for 35 to 40 minutes or until the crust is lightly browned. Let the potpie stand for 15 minutes before cutting.
Chicken Potpie
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About this Recipe
When the craving strikes for ultimate comfort food, nothing quite hits the spot like a classic Chicken Potpie. This hearty dish, yielding two generous potpies, is perfect for feeding a crowd or ensuring you have plenty of comforting leftovers ready to enjoy.
This recipe brings together tender cooked chicken with a medley of garden vegetables—carrots, potatoes, peas, and corn—all simmered in a rich, savory sauce. The convenience of using refrigerated pie crust simplifies preparation, allowing you to achieve that homemade taste with less fuss, making it an accessible meal for any home cook. It’s the perfect blend of warmth and flavor.
Imagine sinking your fork into a golden, flaky crust to reveal a creamy, hearty filling beneath. Each bite offers a satisfying blend of savory chicken and sweet vegetables like peas and corn, balanced by the earthy notes of potatoes and carrots. The velvety sauce, expertly thickened with flour and enriched with butter, whole milk, and savory chicken broth, coats every ingredient, creating a truly comforting and cohesive experience. The subtle hint of dried thyme, along with salt and pepper, enhances the overall depth of flavor, making this a deeply satisfying meal.
While this recipe features classic carrots, potatoes, peas, and corn, you can easily adapt it to your pantry. Swap the cubed cooked chicken for an equal amount of leftover turkey, or use a plant-based chicken substitute for a vegetarian twist. For the crust, although the refrigerated pie crust offers great convenience, you could certainly opt for your favorite homemade pie crust if you prefer.
This hearty Chicken Potpie is a complete meal in itself, making it ideal for a cozy family dinner or a comforting gathering with friends. Serve it warm straight from the oven for a deeply satisfying and wholesome experience.