Description
Chicken potpie brings comfort right to your dinner table with a golden, flaky crust and hearty filling packed with tender chicken and fresh vegetables. Baking this classic dish fills your kitchen with warmth and creates a satisfying meal perfect for sharing with family and friends.
Ingredients
Scale
Proteins:
- 1 pound skinless boneless chicken breast halves
Vegetables:
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup chopped onion
Pantry & Dairy:
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 9-inch unbaked pie crusts
Instructions
- Combine 1 pound cubed chicken, 1 cup carrots, 1 cup peas, and ½ cup celery in a pot. Boil for exactly 15 minutes, then drain thoroughly.
- Melt ⅓ cup butter in a saucepan. Sauté ⅓ cup chopped onions until translucent.
- Sprinkle ⅓ cup flour into the butter mixture. Add ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon celery seed. Stir constantly to prevent burning.
- Pour 1 ¾ cups chicken broth and ⅔ cup milk into the pan gradually. Whisk until the sauce thickens and becomes smooth, about 3-4 minutes.
- Fold the boiled chicken and vegetables into the creamy sauce. Ensure everything is evenly coated.
- Carefully line a 9-inch pie dish with one unbaked pie crust. Spread the chicken mixture across the bottom crust.
- Cover the filling with the second pie crust. Crimp the edges tightly and cut 4-5 small vents on top to release steam.
- Place the pie in a preheated oven at 425°F. Bake for 30-35 minutes until the crust turns golden brown and crispy.
- Remove from the oven and let the potpie rest for 10 minutes. This helps the filling set and makes cutting easier.
Notes
- Use low-sodium chicken broth to control the salt content for a healthier version of the potpie.
- Replace some of the butter with olive oil to reduce saturated fat while maintaining great flavor.
- For a gluten-free option, swap regular flour with cornstarch or a gluten-free flour blend and use a gluten-free pie crust.
- To make this recipe more nutritious, add extra vegetables like diced sweet potatoes or spinach for additional vitamins and minerals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5 to 6
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg