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Potpie

A comforting potpie filled with tender chicken, vibrant vegetables, and a flaky crust for a nostalgic meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked chicken shredded
  • 1 cup carrots diced
  • 1 cup peas fresh or frozen
  • 1 cup potatoes diced
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 package refrigerated pie crusts

Equipment

  • Large mixing bowl
  • Rolling pin
  • 10-inch pie dish
  • Skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. In a skillet over medium heat, melt the butter.
  2. Add diced carrots and potatoes to the skillet and sauté for about 5 minutes until they start to soften.
  3. Stir in the flour and cook for another minute, stirring constantly to eliminate the raw flour taste.
  4. Gradually whisk in the chicken broth and milk to create a creamy sauce.
  5. Add salt, pepper, thyme, and garlic powder to season the mixture.
  6. Mix in the shredded chicken and peas until everything is well coated.
  7. Preheat your oven to 425°F (220°C).
  8. Pour the filling into a pie dish lined with one pie crust. Cover with the second crust, seal the edges, and cut a few slits for steam.
  9. Bake in the preheated oven for 45 minutes or until the crust is golden brown.

Notes

For an extra crispy crust, brush the top with an egg wash before baking.