Chicken potpie is a comforting, classic dish filled with tender chicken, vegetables, and a creamy sauce, all wrapped up in a flaky pie crust. Perfect for family dinners or a cozy night in, this recipe brings a homemade touch to a timeless favorite. Let’s get started on making this hearty and satisfying chicken potpie!
Ingredients:
For the Filling:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 3 cups cooked, shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Pie Crust:
- 2 store-bought or homemade pie crusts (for top and bottom)
- 1 egg (for egg wash)
Instructions:
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish and set aside.
2. Cook the Vegetables
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in the frozen peas and corn and cook for another 2 minutes.
3. Make the Creamy Sauce
Sprinkle the flour over the cooked vegetables and stir to combine, cooking for 1 minute. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Continue to stir until the mixture thickens, about 3-4 minutes. Then, add the milk or cream, thyme, salt, pepper, and garlic powder. Stir and cook for another 2-3 minutes, allowing the sauce to become creamy and smooth.
4. Add the Chicken
Fold the shredded chicken into the creamy vegetable mixture. Taste and adjust the seasonings if needed. Remove from heat and let the filling cool slightly while you prepare the pie crust.
5. Assemble the Potpie
Roll out one of the pie crusts and press it into the bottom of the prepared pie dish. Pour the chicken and vegetable filling into the crust. Roll out the second pie crust and lay it over the top. Press the edges together to seal, and trim off any excess dough. Cut a few slits in the top crust to allow steam to escape.
6. Egg Wash and Bake
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the top of the pie with the egg wash to give it a golden, shiny finish. Bake the potpie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
7. Cool and Serve
Remove the potpie from the oven and let it cool for 10 minutes before slicing. Serve warm and enjoy!
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Frequently Asked Questions (FAQs)
1. Can I use rotisserie chicken for the potpie?
Yes! Using rotisserie chicken is a great time-saver. Simply shred the cooked chicken and add it to the filling as directed.
2. Can I freeze chicken potpie?
Absolutely! You can freeze the potpie either before or after baking. To freeze before baking, wrap it tightly and store it in the freezer for up to 3 months. When ready to bake, add 10-15 minutes to the baking time. If freezing after baking, let the pie cool completely, then freeze.
3. What vegetables can I add to chicken potpie?
Along with the traditional carrots, peas, and celery, you can add mushrooms, potatoes, green beans, or even broccoli. Feel free to mix in your favorite vegetables.
4. How do I prevent a soggy bottom crust?
To avoid a soggy crust, you can pre-bake the bottom crust for 5-7 minutes before adding the filling. Another option is to brush the bottom crust with egg wash before adding the filling, which helps to seal it and keep it crisp.
5. Can I make this chicken potpie dairy-free?
Yes, you can substitute the butter with dairy-free margarine and the milk or cream with a dairy-free alternative like almond or oat milk.