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Chicken Potpie

A comforting dish that combines tender chicken, fresh vegetables, and a creamy sauce encased in a flaky pie crust, perfect for family dinners or cozy gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, diced Use leftover chicken for quicker prep.
  • 1 cup carrots, chopped Fresh or frozen can be used.
  • 1 cup peas Fresh or frozen can be used.
  • 1 cup potatoes, diced Any variety of potato will work.
  • 1/2 cup onion, chopped Adds flavor to the filling.
For the Sauce
  • 1/3 cup butter Unsalted is preferred.
  • 1/3 cup all-purpose flour For thickening the sauce.
  • 1 1/2 cups chicken broth Low-sodium is recommended.
  • 1/2 cup milk Can use whole or low-fat.
  • to taste Salt and pepper Season to your preference.
For the Pie
  • 1 whole pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Melt butter in a saucepan over medium heat. Add onions and cook until soft.
  3. Stir in flour, salt, and pepper. Gradually add chicken broth and milk, cooking until thickened.
  4. Mix in diced chicken, carrots, peas, and potatoes.
Assembly
  1. Pour the filling into the pie crust.
  2. Cover with another crust and seal the edges.
  3. Cut slits in the top crust to allow steam to escape.
Baking
  1. Bake for 30-35 minutes or until golden brown.
  2. Let it cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.