Some meals aren’t just food—they’re a return to something familiar, soothing, and soul-hugging. That’s what this homemade Chicken Potpie is for me. A flaky, golden crust gives way to creamy, tender chicken and vegetables, all tucked in a savory, bubbling sauce that feels like a warm hug in every bite.
This isn’t just dinner—it’s a gentle pause in a busy day. It’s no surprise this recipe has been trending again. With more people looking for budget-friendly, hearty meals that don’t skimp on nutrition or flavor, Chicken Potpie checks all the boxes.
In fact, comfort foods like this have seen a 20% spike in home cooking searches in the past year—and I totally get why.
A quick Cucumber Salad on the side adds refreshing crunch, and pairing it with a crisp Limoncello Spritz creates a full, comforting meal you’ll want to recreate again and again.
The best part? This recipe is deeply satisfying without being too heavy, making it perfect for a cozy night in or meal-prep for the week.
Let me know how yours turns out—or what little twist you try with it!
Why I’m Hooked on This Chicken Potpie!
- Cold-Weather Hero: The first time I made this was during a snowed-in weekend—and now, it’s my cozy evening tradition when the temps drop.
- Weeknight Wonder: It fits perfectly into my busy routine. I prep it ahead and it actually tastes better the next day.
- Rotisserie Rescue: Swapped in store-bought rotisserie chicken once when I was short on time—still tasted like I made it all from scratch.
- Light Yet Satisfying: All the comfort of classic potpie without that heavy, post-dinner slump.
- Family Favorite: It’s one of those rare dishes that even my pickiest eaters clean off their plates—no questions asked!
Chicken Potpie Recipe
Equipment
- Medium Saucepan
- Wooden spoon or silicone spatula
- Knife and chopping board
- 9-inch pie dish
- Oven
Ingredients
- 1 pound skinless boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 9-inch unbaked pie crusts
Instructions
- Boil chicken, carrots, peas, and celery for 15 minutes. Drain and set aside.
- In a saucepan, sauté onions in butter. Stir in flour, salt, pepper, and celery seed.
- Slowly add chicken broth and milk. Cook until thick and bubbly.
- Stir in the chicken and veggies to combine.
- Place one pie crust in a 9-inch pie dish, fill with the mixture.
- Cover with the second crust, seal edges, and cut small slits in the top.
- Bake at 425°F (220°C) for 30-35 minutes or until golden brown.
- Cool for 10 minutes before serving.
Nutrition
Smart Kitchen Tips For The Perfect Potpie!
- Use a mix of fresh and frozen veggies: Fresh carrots and celery add better texture, but frozen peas are super convenient and taste just as good once baked.
- Don’t skip chilling your pie crust: Even if you’re using store-bought, pop it in the fridge for 10 minutes before assembling. It helps avoid a soggy bottom crust.
- Go for a roux-based filling, not shortcuts: Thickening your sauce with butter, flour, and broth gives you a much richer and silkier texture than shortcuts like canned soup.
- Layer your filling strategically: Spread solids evenly in the crust first, then pour in the gravy. This keeps the crust from tearing and ensures even distribution.
- Brush the crust with egg yolk + a splash of cream: This combo gives the top crust that deep golden color and an extra-flaky finish—not just a shiny glaze.
- Cool before slicing: Let it rest for at least 10 minutes after baking. This prevents the filling from spilling everywhere and helps slices hold their shape beautifully.
Quick Questions?
Q. Can I make chicken potpie ahead of time?
Ans: Yes! Assemble the potpie, cover, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the baking time if baking from chilled.
Q. Can I use leftover rotisserie chicken?
Ans: Absolutely! It’s a great shortcut—just cube or shred it and skip the sautéing step.
Q. How do I keep the crust from getting soggy?
Ans: Bake the bottom crust slightly before adding the filling, or ensure the filling isn’t too watery before assembling.
Q. What’s the best way to store leftovers?
Ans: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the crust crispy.
Q. Can I freeze chicken potpie?
Ans: Yes! Freeze it unbaked or baked. Wrap it well, and it’ll keep for up to 3 months. Bake directly from frozen just add extra time.
Q. What veggies can I add or swap?
Ans: Try corn, mushrooms, or sweet potatoes. Just make sure they’re cooked or softened before adding to the filling.
