Chicken Potpie Recipe
This classic chicken potpie is the ultimate comfort food creamy, savory, and loaded with tender chicken and veggies under a golden flaky crust. Perfect for cozy nights and family dinners.
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Calories: 412kcal
Servings: 8
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
Calories: 412kcal | Carbohydrates: 30g | Protein: 18g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 517mg | Potassium: 320mg | Sugar: 3g | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg