Chicken Potpie Recipe (Makes Two Pies)

This chicken potpie recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. Each pie is packed with tender chicken, potatoes, carrots, peas and corn in a thick, creamy sauce, all tucked inside a flaky double crust. The filling comes together on the stove in one saucepan, and refrigerated pie crust keeps the prep simple.

Why You’ll Like This Chicken Potpie

A good potpie is the kind of dinner that makes the whole table go quiet for a minute. This one is hearty, familiar and easy to plan around, because you get two pies from a single batch of filling.

• Two pies at once: bake one tonight and freeze the other for later.
• Loaded filling: plenty of chicken and vegetables in every slice.
• Creamy homemade sauce: a simple butter, flour, broth and milk base.
• Easy crust: refrigerated pie crust means no rolling dough from scratch.

Ingredients for Chicken Potpie

• 2 cups diced peeled potatoes
• 1¾ cups sliced carrots
• 1 cup butter, cubed
• ⅔ cup chopped onion
• 1 cup all-purpose flour
• 1¾ teaspoons salt
• 1 teaspoon dried thyme
• ¾ teaspoon pepper
• 3 cups chicken broth
• 1½ cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 4 sheets refrigerated pie crust (for two 9-inch pies: 2 sheets for the bottoms, 2 sheets for the tops)

You will also need two 9-inch pie plates, a medium saucepan, a large saucepan, a whisk or wooden spoon, and a sharp knife for cutting the vent slits.

Ingredient Notes

Chicken: Cooked chicken from a roast, poached chicken breasts or leftover chicken all work. Cut it into bite-size cubes so every spoonful has a piece.

Potatoes and carrots: Dice the potatoes and slice the carrots to a similar thickness so they cook evenly. They get a short simmer before going into the filling, since they will finish softening in the oven.

Broth and milk: Whole milk gives the sauce a creamy, rounded texture. Use a chicken broth you like the taste of, because it carries a lot of the flavor.

Pie crust: Take the crust out of the fridge according to the package directions so it unrolls without cracking. A cold, firm crust is harder to fit into the plate, and a very warm one gets sticky.

How to Make Chicken Potpie

Step by Step

1. Heat the oven. Preheat the oven to 400°F. Fit one pie crust into each of two 9-inch pie plates and set them aside.
2. Cook the potatoes and carrots. Place the diced potatoes and sliced carrots in a medium saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, until crisp-tender. Drain well.
3. Soften the onion. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until tender.
4. Make the paste. Stir in the flour, salt, thyme and pepper until you have a smooth paste.
5. Add the liquid. Gradually stir in the chicken broth and milk, a little at a time, so the sauce stays smooth.
6. Thicken the sauce. Bring the mixture to a boil. Cook and stir for 2 minutes, until thickened.
7. Stir in the filling. Add the cubed chicken, peas, corn, potatoes and carrots. Stir gently until everything is coated in sauce.
8. Fill the crusts. Divide the filling between the two crust-lined pie plates.
9. Add the top crusts. Place a second crust over each pie. Trim the extra dough, then seal and flute the edges. Cut a few slits in the top of each pie so steam can escape.
10. Bake. Bake at 400°F for 40 to 45 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
11. Rest before cutting. Let the pie stand for 15 minutes so the filling can set. Then slice and serve.

Tips for a Golden, Flaky Chicken Potpie

Add the Broth Slowly

Pour the broth and milk in gradually while stirring. Adding it a little at a time keeps the flour from clumping and gives you a silky sauce.

Don’t Overcook the Vegetables First

Pull the potatoes and carrots off the heat when they are crisp-tender. They go back into a hot oven for another 40 minutes, so they will soften more in the pie.

Let the Filling Cool a Little

Very hot filling can soften the bottom crust and make the dough hard to handle. Give the filling a few minutes to cool down before you spoon it into the crusts, especially if you plan to freeze one of the pies.

Seal and Vent the Crust

Press the top and bottom crusts together firmly and flute the edge so the filling stays inside. The slits let steam out, which helps prevent the top from splitting in odd places.

Watch the Edges

The thin edge of the crust browns first. Lay a strip of foil or a pie shield over the rim if it is getting too dark before the center is golden.

Be Patient With the Rest

Fifteen minutes feels long when the kitchen smells this good, but the sauce thickens as it sits. You will get neater slices and a filling that stays put on the plate.

Variations

• Turkey potpie: use cubed cooked turkey in place of the chicken.
• Different vegetables: swap in green beans, celery or chopped mushrooms for part of the vegetables.
• Extra herbs: add a little chopped fresh parsley to the filling, or use fresh thyme in place of dried.
• Egg wash: brush the top crusts with a beaten egg before baking for a deeper golden shine.
• Individual pies: spoon the filling into small oven-safe dishes and bake for a shorter time, until golden and bubbling.

Storage and Freezing

Refrigerator: Cool leftover baked pie, then cover and refrigerate for up to 3 to 4 days.

Reheating: Warm slices in a 350°F oven until hot all the way through, covering loosely with foil if the crust is getting dark. The oven keeps the crust crisper than the microwave. Leftovers should reach 165°F in the center.

Freezing the Second Pie

This recipe makes two pies, so the easiest plan is to freeze one. You have two options.

Freeze unbaked: Assemble the pie in a freezer-safe pie plate, making sure the filling is cool first. Cut the vent slits, then wrap the whole pie tightly in plastic wrap and foil, or place it in a large freezer bag. Freeze until solid. When you are ready to bake, unwrap it and bake it from frozen at 400°F, covering the edges with foil. Expect a longer bake than the fresh pie, and bake until the crust is golden and the center of the filling reaches 165°F.

Freeze baked: Bake the pie as directed, then let it cool completely. Wrap it well and freeze. To serve, thaw it overnight in the refrigerator, then reheat at 350°F, covered loosely with foil, until the center reaches 165°F.

For the best quality, use the frozen pie within about 3 months and label it with the date.

Frequently Asked Questions

Can I use rotisserie or leftover chicken?

Yes. Any cooked chicken works, whether it is leftover roast chicken, poached chicken breasts or a store-bought cooked chicken. Remove the skin and bones, then cut the meat into small cubes.

Why is my potpie filling runny?

The most common reasons are not boiling the sauce long enough or cutting into the pie too soon. Make sure the sauce boils and thickens for the full 2 minutes, and let the baked pie rest for 15 minutes before slicing.

How do I keep the bottom crust from getting soggy?

Let the filling cool a bit before you add it to the crust, and bake the pie on a lower oven rack so the bottom gets good heat. Using a metal or glass pie plate also helps the bottom crust bake through.

Can I make the filling ahead of time?

You can. Make the filling, cool it, and refrigerate it in a covered container for up to a day. Spoon it into the crusts, add the tops and bake as directed, adding a few extra minutes if the filling is cold.