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Chicken Potpie

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A comforting homemade chicken potpie filled with tender chicken, vegetables, and a creamy savory sauce baked inside a flaky golden crust.

Ingredients

  • 2 cups cooked chicken, shredded or diced
  • 2 pie crusts
  • 4 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 1 cup peas
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk or heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened.
  3. Stir in the flour and cook for about 1 minute to remove the raw flour taste.
  4. Slowly pour in the chicken broth and milk or heavy cream while stirring constantly until the sauce thickens.
  5. Add the cooked chicken, peas, salt, black pepper, garlic powder, and thyme. Stir until well combined.
  6. Place one pie crust into a pie dish and pour the filling inside.
  7. Cover with the second pie crust and seal the edges carefully.
  8. Cut small slits in the top crust to allow steam to escape.
  9. Bake for 35 to 40 minutes until the crust is golden brown and crispy.
  10. Allow the potpie to cool slightly before serving.

Notes

  • Rotisserie chicken works well for a quicker preparation.
  • Add mushrooms, corn, or green beans for extra flavor and texture.
  • Shredded cheese can be mixed into the filling for a richer version.
  • Mini potpies can be made using ramekins for individual servings.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze baked or unbaked potpie for up to 2 months.
  • Reheat in the oven at 350°F to maintain a crispy crust.

Nutrition

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