Ah, Chicken Potpie—pure comfort in a dish 🥧 Cozy, creamy, and nostalgic. Here’s a classic, foolproof homemade version with a flaky crust and rich filling, plus a few pro tips to make it extra good.
🥧 Classic Chicken Potpie
Ingredients (Serves 4–6)
Filling
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2 cups cooked chicken, diced or shredded
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1/3 cup butter
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1/3 cup all-purpose flour
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1 3/4 cups chicken broth
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2/3 cup milk or cream
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1 cup carrots, diced
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1 cup peas
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1/2 cup celery, sliced
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1/3 cup onion, finely chopped
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp dried thyme (optional)
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1/4 tsp garlic powder
Crust
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1 double pie crust (homemade or store-bought)
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1 egg + 1 tbsp water (egg wash, optional)
👩🍳 Instructions
Step 1: Make the Filling
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Preheat oven to 425°F (220°C).
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In a large skillet or saucepan, melt butter over medium heat.
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Add onion, celery, and carrots; cook 4–5 minutes until softened.
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Stir in flour and cook 1 minute.
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Gradually whisk in broth and milk.
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Cook until thickened, stirring constantly.
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Add chicken, peas, salt, pepper, thyme, and garlic powder. Remove from heat.
Step 2: Assemble
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Line a 9-inch pie dish with bottom crust.
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Pour filling into crust.
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Top with second crust, seal edges, and cut small slits for steam.
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Brush with egg wash if desired.
Step 3: Bake
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Bake 30–35 minutes, until crust is golden brown.
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Let rest 10 minutes before slicing (filling thickens as it cools).
⭐ Pro Tips for the Best Potpie
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Rotisserie chicken saves time and adds flavor
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Frozen veggies work great (no need to thaw)
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If crust browns too fast, cover edges with foil
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Want ultra-creamy? Use half milk + half cream
🔁 Easy Variations
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Biscuit-topped potpie (skip bottom crust)
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Mini potpies in ramekins or muffin tins
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Turkey potpie (perfect for leftovers)
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Gluten-free using cornstarch + GF crust
Chicken potpie is one of those meals that feels like a warm hug—simple, filling, and deeply comforting.
If you want, I can also share:
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A 30-minute shortcut version
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A slow-cooker potpie
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Or a Southern biscuit-topped potpie