Ultimate Classic Chicken Potpie Recipe
Total Time For chicken potpie
Prep: 40 min. Bake: 35 min. + standing
once you discover how simple it is to whip up homemade chicken potpie, you’ll never look back! With various potpie recipes available (including a delightful chicken potpie soup), we keep coming back to this classic chicken potpie. It perfectly embodies everything we adore about this comforting dish: a golden crust, creamy sauce, tender chicken, and a vibrant mix of carrots, potatoes, peas, and corn.
This homemade chicken potpie recipe yields two delicious pies. While that might seem like a lot, it’s well worth making the full recipe, even if you only plan to bake one. The pies freeze exceptionally well and can be baked straight from the freezer without needing to thaw overnight. We’ll provide instructions on freezing and baking your chicken potpie, so you can enjoy a convenient, premade meal on those hectic nights.
Guide to Delicious Chicken Potpie
- Prepare the Filling: Create the filling using tender chicken, mixed vegetables, and a classic white sauce. Pre-cook any vegetables that need softening, such as carrots and potatoes, before combining them with the rest.
- Assemble the Potpie: Line a pie dish with a flaky, unbaked pie crust. Spoon in the chicken filling, then top with another layer of crust. Seal the edges and cut several slits in the top crust to allow steam to escape during baking.
- Bake the Potpie: Bake your chicken potpie until the crust is golden brown and the filling is bubbling. Allow the pie to rest for 15 minutes after baking to let the filling set properly. This step ensures a firm, non-runny pie that slices beautifully.
Ingredients For Chicken Potpie
- Prepare the Filling: Create the filling using tender chicken, mixed vegetables, and a classic white sauce. Pre-cook any vegetables that need softening, such as carrots and potatoes, before combining them with the rest.
- Assemble the Potpie: Line a pie dish with a flaky, unbaked pie crust. Spoon in the chicken filling, then top with another layer of crust. Seal the edges and cut several slits in the top crust to allow steam to escape during baking.
- Bake the Potpie: Bake your chicken potpie until the crust is golden brown and the filling is bubbling. Allow the pie to rest for 15 minutes after baking to let the filling set properly. This step ensures a firm, non-runny pie that slices beautifully.
Directions
- Cook the potato and carrot mixture
Preheat your oven to 425°F.
In a large saucepan, add the potatoes and carrots, ensuring they are fully submerged in water. Bring the water to a boil, then reduce the heat to a simmer. Cook the vegetables, covered, for 8 to 10 minutes until they are crisp-tender. Drain the vegetables and discard the water.
- Make a roux for the filling
Melt the butter in a large skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until it becomes tender. Gradually stir in the flour and seasonings, ensuring everything is well combined.
- Finish the filling
Slowly pour in the broth and milk, stirring continuously. Increase the heat to bring the mixture to a boil, ensuring you keep stirring constantly to prevent lumps from forming.
Continue to cook and stir the mixture for two minutes, or until it has thickened.
In a large bowl, mix together the chicken, peas, corn, and the cooked potato-carrot blend. Pour the thickened broth mixture over the ingredients and stir until well combined.
- Assemble the potpie
Place an unrolled pie crust into each of the two 9-inch pie plates, trimming any excess dough to align with the edges of the plates. Divide the filling evenly between the two pie plates, spreading it out smoothly.
- Add the top crust
Unroll the remaining pie crusts and, one at a time, lay each crust over the filling in the pie plates.
Trim any excess dough, then seal and flute the edges of the pie crusts. Cut a few slits in the top crusts to allow steam to escape.
To properly seal the pies, roll the edges of the top and bottom crusts together. To flute the edges, place your index finger on the outside edge of the pie. Using your other hand’s thumb and index finger, press the crust inward against your outer index finger, forming a V shape. Repeat this process around the entire pie until the edges are fully fluted. Check out also our collection of 67 Simple and Delicious Dinner Recipes for more meal ideas that are sure to please.
- Bake the potpie
Bake for 35 to 40 minutes, or until the crust is a light golden brown. Allow the potpie to rest for 15 minutes before slicing and serving.
Variations of this Recipe
- Vary the Vegetables: The vegetable combinations in chicken potpie are endless. You can include or omit potatoes, and add a variety of veggies like sautéed mushrooms, bell peppers, parsnips, asparagus, or green beans to suit your taste.
- Use Puff Pastry: For a lighter, flakier texture, try making your chicken potpie with puff pastry instead of traditional pie crust.
- Experiment with Different Meats: Switch things up by using ground beef for a hearty beef potpie. Utilize holiday leftovers to create ham or turkey potpie. For a vegetarian option, simply omit the meat and enjoy a delicious vegetable potpie. Explore our collection of 71 Light and Easy Summer Recipes for more delicious meal ideas perfect for warm weather.
Proper Storage for Chicken Potpie
After allowing the chicken potpie to cool completely, securely wrap it with plastic wrap or place it in an airtight container. Stored this way, the leftovers can be kept in the refrigerator for up to four days.
How to Reheat Chicken Potpie
To reheat chicken potpie, place it in a 350°F oven and bake until the filling is thoroughly heated and reaches an internal temperature of 165°F. Use a food thermometer to ensure the proper temperature is achieved.
How to Freeze Chicken Potpie?
Yes! To freeze chicken potpie, cover the unbaked pies and place them in the freezer. When you’re ready to use a pie, there’s no need to thaw it. Simply remove it from the freezer 30 minutes before baking to take the chill off the dish.
To bake a chicken potpie from frozen, preheat the oven to 425°. Place the pie on a baking sheet, and cover the edges loosely with foil to prevent them from over-browning. Bake for 30 minutes. Then, reduce the oven setting to 350°. Bake for 70 to 80 minutes longer or until the crust is golden brown and a thermometer inserted in the center reads 165°.
Top Tips for Perfect Homemade Chicken Potpie
To avoid a soggy pie crust, follow these top tips:
- Seal the Crust: Brush the pie crust with a beaten egg white. This creates a barrier that prevents the liquid filling from soaking into the dough.
- Use Hot Filling: Pour the filling into the crust while it’s still hot and immediately place the potpie in the oven. The heat from the filling helps set the crust quickly.
- Bake on Lower Rack: Position the potpie on the lower rack of the oven, where the heat is most concentrated. This ensures the bottom crust becomes crisp and golden brown.
- Blind Bake the Crust: If needed, blind bake the pie crust before adding the filling. This pre-baking method helps firm up the crust, preventing sogginess.
How do you thicken chicken potpie filling?
Our chicken potpie filling is thickened with flour, ensuring a rich and hearty consistency. If you prefer an even thicker filling, consider adding a small amount of cornstarch or arrowroot. To do this, dissolve 1 to 2 teaspoons of cornstarch in cold water and gradually whisk it into the filling, making sure to stir thoroughly to prevent lumps. For those planning to freeze the potpie, arrowroot is the ideal thickener, as cornstarch can cause the filling to become spongy upon thawing.
Should you poke holes in the bottom pie crust?
No, we don’t advise poking holes in the pie crust. While pricking the bottom of a pastry crust can be beneficial when blind-baking, it’s not recommended when baking the filling and crust together. Poking holes in this case can lead to the filling seeping through the crust.
How Can You Prevent the Edge of the Pie Crust from Slumping?
To prevent the edges of the pie crust from slumping inward off the lip of the pie plate, allow the fluted crust to rest in the refrigerator for 30 to 45 minutes before baking.
Causes of a Runny Chicken Potpie
If your chicken potpie turns out runny after baking, it’s likely due to insufficient baking time. The filling needs adequate time to thicken and set properly. If you notice the crust becoming too golden or dark before the filling is done, cover the top with a sheet of foil to prevent it from burning while allowing the filling to continue cooking.
