Go Back

Classic Chicken Potpie for Cozy Comfort Meals

Chicken Potpie made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 cups mixed vegetables carrots, peas, corn
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pre-made pie crust or homemade

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
  3. Add the chicken to the skillet, cooking until browned on all sides, about 7-10 minutes. Season with thyme, salt, and pepper.
  4. Sprinkle the flour over the chicken and vegetables. Stir well to coat, cooking for about 2 minutes to remove the raw flour taste.
  5. Gradually pour in the chicken broth, stirring continuously to prevent lumps. Follow with the heavy cream.
  6. Reduce the heat to low and stir in the mixed vegetables. Simmer for 5-10 minutes until slightly thickened.
  7. Roll out your pie crust and fit it into a pie dish. Pour the chicken filling into the crust.
  8. Cover the filling with another layer of pie crust, sealing the edges. Cut slits in the top to allow steam to escape.
  9. Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown.
  10. Let the potpie cool for 10 minutes before serving.