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Chicken Potpie

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This classic Chicken Potpie is a comforting homemade dinner filled with tender chicken, potatoes, carrots, peas, and corn in a rich creamy sauce, all baked beneath flaky pie crusts. It’s hearty, cozy, and perfect for a family meal.

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

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Place the diced potatoes and sliced carrots in a large saucepan and cover with water. Bring to a boil, then reduce the heat and cook for 8 to 10 minutes, until the vegetables are just tender. Drain well.
  3. Meanwhile, melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened.
  4. Stir in the flour, salt, thyme, and pepper. Cook for 1 to 2 minutes, stirring constantly, until the mixture is smooth and lightly bubbly.
  5. Gradually whisk in the chicken broth and whole milk. Bring the mixture to a gentle boil and cook for 2 minutes, stirring constantly, until thickened.
  6. Stir in the cooked potatoes, carrots, chicken, frozen peas, and frozen corn. Remove from the heat.
  7. Line two 9-inch pie plates with two of the refrigerated pie crusts. Divide the chicken filling evenly between the crusts.
  8. Cover each pie with the remaining pie crust. Press the edges together to seal, then crimp the edges. Cut several small slits in the top crust to allow steam to escape.
  9. Place the pies on a baking sheet. Bake for 35 to 40 minutes, until the crusts are golden brown and the filling is bubbling.
  10. Let the potpies cool for 10 to 15 minutes before serving.

Notes

  • Rotisserie chicken is a convenient option for the cooked chicken.
  • Cut the potatoes and carrots into similarly sized pieces so they cook evenly.
  • If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
  • Let the potpie rest before serving so the creamy filling has time to thicken slightly.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven until hot.

Find it online: https://ayoubrecipe.com/chicken-potpie/