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Classic Chicken Potpie

Enjoy a golden, flaky crust filled with tender chicken, savory veggies, and a creamy sauce—this classic chicken potpie is the ultimate cozy comfort food, perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 2 pies
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups diced peeled potatoes
  • 1 3/4 cups sliced carrots
  • 1 cup butter cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1 3/4 tsp salt
  • 1 tsp dried thyme
  • 3/4 tsp black pepper
  • 3 cups chicken broth
  • 1 1/2 cups whole milk
  • 4 cups cubed cooked chicken rotisserie or leftovers
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets refrigerated pie crust

Equipment

  • large saucepan
  • Large Skillet
  • Large bowl
  • 9-inch Pie Plates
  • baking sheet

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: Cook the potatoes and carrots in a large saucepan of boiling water for 8-10 minutes until crisp-tender. Drain and set aside.
  3. Step 3: In a large skillet, melt the cubed butter over medium-high heat. Add chopped onion and cook, stirring often, for 3-4 minutes until tender and fragrant.
  4. Step 4: Stir in the flour, salt, dried thyme, and black pepper until smooth. Gradually pour in chicken broth and milk, stirring constantly. Bring to a boil and cook for about 2 minutes until thickened and creamy.
  5. Step 5: In a large bowl, combine the cooked chicken, peas, corn, cooked potatoes, carrots, and creamy sauce. Mix until evenly coated.
  6. Step 6: Unroll two pie crust sheets and press each into a 9-inch pie plate. Trim excess crust.
  7. Step 7: Divide the filling evenly between the two crust-lined pie plates.
  8. Step 8: Unroll the remaining two crust sheets and place one over each filled pie. Trim, seal, flute edges, and cut slits in tops to vent steam.
  9. Step 9: Place pies on a baking sheet and bake for 35-40 minutes until crust is golden and filling bubbles.
  10. Step 10: Let pies cool for 15 minutes before serving so filling sets.

Notes

For substitutions, swap veggies or use turkey instead of chicken. Make a homemade crust or use dairy-free milk and butter alternatives. Prep ahead by freezing unbaked pies and bake from frozen adding 10-15 minutes. Brush crust with egg or milk for extra crispiness. Store leftovers in an airtight container for up to 3 days or freeze up to 2 months.