Description
A classic Chicken Potpie with a flaky pie crust, tender chicken, vegetables, and a creamy savory filling that’s perfect for family dinners.
Ingredients
Units
Scale
- 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
- Preheat oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat. Add onions, potatoes, and carrots, and cook until slightly tender.
- Stir in flour, salt, thyme, and pepper until well combined.
- Gradually add chicken broth and milk, stirring constantly until mixture thickens and comes to a boil.
- Add cooked chicken, peas, and corn. Remove from heat.
- Roll out pie crusts and line the bottom of a 9×13-inch baking dish with one sheet.
- Pour chicken mixture into the pie crust. Cover with a second crust sheet, sealing edges and cutting slits for steam to escape.
- Bake in preheated oven for 30-35 minutes or until crust is golden brown.
- Let cool slightly before serving.
Notes
- You can substitute frozen mixed vegetables for peas and corn.
- For a richer flavor, use half-and-half instead of whole milk.
- Leftover potpie can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg