Description
This classic Chicken Potpie features tender chicken and vegetables encased in a flaky, buttery crust, perfect for a comforting meal any night of the week.
Ingredients
Scale
- 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
- Preheat your oven to 425°F (220°C).
- In a large pot, combine the potatoes and carrots, cover with water, and bring to a boil. Cook until just tender, about 10 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the flour, salt, thyme, and pepper, and cook for 2 minutes to create a roux.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture is thickened and bubbly.
- Fold in the cooked chicken, drained vegetables, peas, and corn.
- Roll out the pie crusts and line a 9-inch pie dish. Pour the filling into the crust, then cover with another crust, sealing the edges.
- Cut slits into the top crust to allow steam to escape. Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
For extra flavor, add some garlic or fresh herbs to the filling. You can also use leftover turkey instead of chicken.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: Chicken Potpie, comfort food, pie recipe, chicken dinner, American cuisine