Learning how to make chicken potpie from scratch is 100% worth it. This chicken potpie recipe features a flaky, buttery crust packed with chicken, vegetables and a creamy sauce.
Say goodbye to the freezer section forever. Once you know how easy it is to make homemade chicken potpie, you’ll never go back! There are several potpie recipes to choose from (and even a chicken potpie soup), but we find ourselves returning to this classic chicken potpie recipe time and time again. It captures everything we love about this comforting meal: golden crust, creamy sauce, tender chicken, and a colorful combination of carrots, potatoes, peas and corn.
This homemade chicken potpie recipe makes two pies. That may sound like a lot of food, but making the full recipe is worth it, even if you plan on only baking one. The pies freeze beautifully and don’t even need to thaw overnight when you’re ready to use them. We’ll include instructions on how to freeze chicken potpie and how to bake it from frozen so you can take advantage of a premade meal on a busy night.
Chicken Potpie
Ingredients
- 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 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups whole milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 4 sheets refrigerated pie crust
Instructions
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
- In a large bowl, combine chicken, peas, corn and potato-carrot mixture. Stir in broth mixture.
- Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
- Bake for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
