Easy Chicken Potpie

Easy Chicken Potpie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 1   Average: 5/5]


Easy Chicken Potpie

Easy Chicken Potpie

Packed with chicken, potatoes, peas, and carrots, this winter favorite makes two golden pies – so you can serve one at dinner and save the other for a busy weeknight. These potpies are perfect for both weekends and weeknights.


2 Cups Peeled & Diced Potatoes

2 Cups Sliced Carrots

1 Cup Butter (Cut Into Cubes)

1 Cup Chopped Onion

1 Cup Unbleached Flour

2 Teaspoons Kosher Salt

1 Teaspoon Dried Thyme

1 Teaspoon Freshly Ground Pepper

3 Cups Chicken Broth

1 1/2 Cups Milk

4 Cups Cooked Chicken (Cut Into Cubes)

1 Cup Frozen Peas

1 Cup Frozen Corn

2 Packages Refrigerated Pie Shells (Or Make Your Own)

Preheat your oven to 425 degrees. In a large-size saucepan place diced potatoes and sliced carrots. Add water to cover vegetables. Bring to a boil. Reduce heat and cook, covered, for 10 minutes until vegetables are crisp tender. Drain and set aside. In a large-size skillet, heat butter over a medium-high heat. Add onions. Cook and stir until tender. Stir in flour, kosher salt, thyme, and pepper. Slowly stir in broth and milk. Bring to a boil. Stir constantly. Cook for 3 minutes until thickened. Stir in chicken, peas, corn and potato mixture. Remove from heat. Remove pastry shells from their tins and place each into two 9 inch pie plates. Trim even with rims. Add chicken mixture. Place remaining pastry shells over filling. Trim, seal and flute edges. Cut slits in tops. Place in oven and bake for 35 to 45 minutes until crust is lightly browned. Remember that each oven heats differently so check at 35 minutes. Remove from oven and let stand 15 minutes before serving. Makes 2 potpies (6 servings each).

*Note: If you are freezing the second potpie, cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pies on baking sheets. Cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350 degrees, bake 70 to 80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165 degrees.

© Victoria Hart Glavin



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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