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If you crave a warm, comforting meal that feels like a big, cozy hug on a plate, this Chicken Potpie Recipe is exactly what you need. Think flaky golden crust giving way to a creamy, savory filling filled with tender chicken, vibrant veggies, and just the right hint of herbs. It’s one of those dishes that feels both nostalgic and totally satisfying, perfect for sharing with friends or family when you want to bring a smile to the table.
Ingredients You’ll Need
The beauty of this Chicken Potpie Recipe lies in its straightforward ingredients that come together to create a wonderfully rich and balanced dish. Each component plays an essential role—from the hearty vegetables that add texture and sweetness, to the buttery crust that wraps it all in flaky perfection.
- 2 cups diced peeled potatoes: These add a comforting heartiness and soak up all the delicious flavors.
- 1-3/4 cups sliced carrots: They bring natural sweetness and a pop of color to the filling.
- 1 cup butter, cubed: Essential for that silky roux and a wonderfully flaky crust glaze.
- 2/3 cup chopped onion: Adds depth and a subtle savory sweetness when sautéed.
- 1 cup all-purpose flour: The thickening hero that gives the filling its luscious creamy texture.
- 1-3/4 teaspoons salt: To bring all the flavors into perfect harmony.
- 1 teaspoon dried thyme: This herb adds an earthy, aromatic touch that complements the chicken beautifully.
- 3/4 teaspoon pepper: Just enough spice to keep things interesting without overpowering.
- 3 cups chicken broth: Infuses the filling with rich, savory goodness.
- 1-1/2 cups whole milk: Creates a creamy base for the luscious sauce.
- 4 cups cubed cooked chicken: Tender, juicy pieces that are the star protein in this potpie.
- 1 cup frozen peas: A burst of sweetness and vibrant green color.
- 1 cup frozen corn: Adds subtle sweetness and texture contrast.
- 4 sheets refrigerated pie crust: The flaky, buttery casing that makes each bite irresistible.
How to Make Chicken Potpie Recipe
Step 1: Prepare the Vegetables
Start by preheating your oven to 425°F. Place the diced potatoes and sliced carrots into a large saucepan with enough water to cover them. Bring this to a boil, then reduce the heat and simmer, covered, for about 8 to 10 minutes. You want the vegetables to become crisp-tender—soft enough to enjoy but still with a little bite. Once done, drain the water completely to prevent a soggy filling.
Step 2: Make the Roux and Sauce
In a large skillet, melt the cubed butter over medium-high heat. Toss in the chopped onion and cook, stirring frequently, until it’s soft and translucent, releasing its sweet aroma. Next, stir in the flour along with salt, thyme, and pepper, blending everything into a smooth roux. Gradually whisk in the chicken broth and milk. Keep stirring as the mixture heats up and thickens to a creamy sauce—this will hold your filling together and keep every spoonful rich and silky.
Step 3: Combine Filling Ingredients
Now the fun part: mixing together the cubed cooked chicken, frozen peas, frozen corn, and your perfectly cooked potato and carrot mixture in a large bowl. Pour the luscious broth sauce over all and stir gently to coat everything evenly. This filling is packed with flavor and texture, promising a comforting bite every time.
Step 4: Assemble the Pie Crusts
Unroll two sheets of refrigerated pie crust and fit them snugly into two 9-inch pie plates. Trim any excess to keep a clean edge. Divide the filling evenly between the two crusts, filling each dish right up to the edges.
Step 5: Top and Seal the Potpies
Unroll the remaining two pie crust sheets and cover each filled pie. Trim the tops so they match the edges of the bottoms perfectly. To seal, roll the edges of the top and bottom crusts together, then flute by pressing with your fingers to create pretty little folds all around. Cut a few slits into the tops for steam to escape during baking. This step is key for that classic potpie look and ensures the crust stays crisp and golden.
Step 6: Bake Until Golden
Bake the potpies in your preheated oven for 35 to 40 minutes until the crust is beautifully golden and flaky. Let the pies rest for about 15 minutes before cutting so the filling sets just right. That resting time is worth the wait for a neat slice and a satisfying meal.
How to Serve Chicken Potpie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme on top adds a bright, fresh note that enhances both the appearance and flavor. A little cracked black pepper over the top also brings a subtle kick that complements the creamy filling.
Side Dishes
Chicken Potpie Recipe shines on its own, but pairing it with a crisp green salad or roasted seasonal vegetables makes for a perfectly balanced meal. Light sides with fresh crunch contrast delightfully with the potpie’s rich, warm filling.
Creative Ways to Present
Try baking individual potpies in small ramekins for personal servings that look charming and inviting. Alternatively, use puff pastry cutouts as decorative toppers or make mini potpie hand pies for a fun twist at parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftover Chicken Potpie Recipe, simply cover it tightly with plastic wrap or foil and pop it into the refrigerator. It will stay fresh and delicious for up to 3 days, making it a wonderful quick meal option for busy nights.
Freezing
This potpie freezes beautifully. Wrap whole baked pies tightly in plastic wrap and foil, or store in airtight containers. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To reheat, warm your potpie in a preheated oven at 350°F until the filling is bubbling and the crust is crisp again—usually around 25 to 30 minutes. Avoid microwaving if you want to keep the crust nice and flaky.
FAQs
Can I use frozen chicken instead of cooked chicken?
It’s best to use cooked chicken for this recipe since the potpie only needs to bake long enough to brown the crust and heat the filling. Using frozen, uncooked chicken can cause uneven cooking and soggy filling.
Is it possible to make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free margarine and swap whole milk for any plant-based milk like almond or oat milk. The texture will be slightly different but still creamy and delicious.
Can I make this Chicken Potpie Recipe vegetarian?
Absolutely. Simply replace the chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth for a satisfying vegetarian version.
How can I tell when the pie crust is perfectly baked?
Look for a deep golden-brown color with slightly puffed edges. The slits on top should release steam and the crust should feel firm to the touch but not hard.
What are some good herbs to add for extra flavor?
Fresh thyme and parsley are classic choices, but you can also experiment with rosemary, sage, or a pinch of marjoram to elevate the herbaceous notes in your potpie.
Final Thoughts
This Chicken Potpie Recipe is a true crowd-pleaser that brings comforting flavors and flaky textures together in a way that feels like a warm kitchen hug. Whether you’re cooking for a family dinner or a cozy night in, it’s a recipe worth making again and again. Give it a try and watch how it quickly becomes your go-to comfort food classic!
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Chicken Potpie Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 potpies (8 servings each, total 16 servings)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Chicken Potpie recipe features a creamy chicken and vegetable filling enveloped in a flaky, golden pie crust. Perfect for a comforting family meal, this potpie combines tender potatoes, carrots, peas, and corn with succulent cooked chicken, all simmered in a rich and flavorful sauce and baked to perfection.
Ingredients
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
Sauce and Filling
- 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
- 4 cups cubed cooked chicken
Pie Crust
- 4 sheets refrigerated pie crust
Instructions
- Prepare Vegetables: Preheat your oven to 425°F. Place the diced potatoes and sliced carrots in a large saucepan and cover with enough water. Bring to a boil, then reduce the heat and cook covered for 8 to 10 minutes until the vegetables are crisp-tender. Drain and set aside.
- Make Roux: In a large skillet over medium-high heat, melt the cubed butter. Add the chopped onion and cook, stirring occasionally, until tender. Stir in the flour, salt, dried thyme, and pepper until the mixture is well blended.
- Prepare Sauce: Gradually pour in the chicken broth and whole milk, stirring constantly to avoid lumps. Bring the mixture to a boil and cook while stirring for about two minutes or until it thickens to a creamy sauce. Remove from heat.
- Mix Filling: In a large bowl, combine the cooked vegetables, cubed chicken, frozen peas, and corn. Pour in the prepared sauce and stir thoroughly until everything is evenly coated.
- Assemble Potpies: Unroll two pie crusts and fit each into a 9-inch pie plate, trimming the edges flush with the rim. Divide the chicken and vegetable filling evenly between the two crusts. Unroll the remaining pie crusts and cover each filled pie. Trim, seal, and flute the edges by rolling the edges of the top and bottom crusts together, then pinching to form a decorative pattern. Cut slits in the top crusts to allow steam to escape.
- Bake: Place the assembled potpies on a baking sheet and bake in the preheated oven for 35 to 40 minutes, or until the crusts are lightly browned and cooked through.
- Rest and Serve: Remove the potpies from the oven and let them stand for 15 minutes before slicing and serving to allow the filling to set.
Notes
- Ensure vegetables are not overcooked; they should be crisp-tender to maintain texture after baking.
- To seal the pie crust edges securely, pinch and flute the edges to prevent filling leakage during baking.
- For a golden crust, you may brush the top crust with a little beaten egg before baking.
- Leftover potpies can be stored covered in the refrigerator for up to 3 days.
- Use cooked leftover chicken or rotisserie chicken for convenience.
