Simple, Classic Chicken Potpie

Simple, Classic Chicken Potpie

109

"Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor."

Ingredients

1 h 23 m {{adjustedServings}} servings 480 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
  2. Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
  3. Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
  4. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

109
  1. 144 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Simply the best chicken potpie I have tasted and my family loves it. This is my second time making it and decided to use Sherry Cooking Wine, definitely tasted a lot better than White Wine. I wo...

This is absolutely a great recipe. It lays out the steps of making a roux and when to add fresh veggies or frozen. I doubled the veggies at the begining adding 4 carrots, onion, celery and 3 clo...

Classic comfort food! I made my own crust...so easy: 2 cups all purpose white flour, 2 1/2 t. salt, 1/2 cup vegetable oil, 1/4 cup cold milk, waxed paper. Place flour and salt in small mixing...