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
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
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.
