Simple, Classic Chicken Potpie

Simple, Classic Chicken Potpie

99 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    38 m
  • Ready In

    1 h 23 m
USA WEEKEND Pam Anderson
Recipe by  USA WEEKEND Pam Anderson

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

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Ingredients

Adjust Servings

Original recipe yields 2 pies

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Directions

  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.)

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Reviews (99)

Rate This Recipe
MARNZ01
48

MARNZ01

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 cloves minced garlic. I also sauted 4 cups of mushrooms until the liquid had evaporated and set them aside to add with the peas. I also added red pepper flakes for some heat to the sauce. Lastly to lighten it up, I used fat free evaporate milk and low sodium broth. I made this in a casserole dish and used Bisquick for the crust. Followed the recipe on the box, 2cups bisquick, 1 cup milk and 1 egg. After 10 min in the oven I brushed it with egg white wash. It turned out beautiful and brown. I let is rest for almost an hour. It was perfect to cut into, maintained its shape. What awesome comfort food!

Terri Newton
44

Terri Newton

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 would recommend a bottom and a top crust, but cook the bottom crust for about 5 minutes that way your bottom crust will be more crispy. Also, add a 15 oz can of diced potatoes and cut the frozen vegetables to 1 cup of carrots or corn and 1 cup of peas (if you like them) and I mixed everything in one pot this time and still turned out GREAT!!! Too many dishes last time. Thanks for a great recipe.

tizzylizz
42

tizzylizz

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 bowl. Measure milk and oil, then pour together over flour. Quickly stir with a fork (do not over mix). Press dough into ball--do not knead and cut ball in half. Working with each half, press into flattened circle and place between 2 sheets of waxed paper. Using a rolling pin, roll each dough half to size needed to cover pie plate. Remove top waxed paper and using bottom paper to assist, flip crust over onto pie plate. Then remove second wax paper.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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