Description

Craving a warm, hearty dish that wraps you in cozy, home-cooked comfort? The Homemade Chicken Potpie, a contest winner with 22 glowing reviews, is your answer! This recipe features a creamy filling of tender chicken, mixed vegetables, and a savory sauce, all topped with a golden, flaky pie crust.

Ingredients

To make Homemade Chicken Potpie for 6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Canola Oil (2 tbsp): Used for sautéing, providing a neutral base.
Onion (1 medium, chopped): Adds sweet, savory depth.
All-Purpose Flour (½ cup): Thickens the creamy sauce.
Poultry Seasoning (1 tsp): Brings warm, savory flavor.
Chicken Broth (1 can, 14½ oz): Forms the savory base of the sauce.
2% Milk (¾ cup): Adds creaminess to the filling.
Cubed Cooked Chicken (3 cups): Tender, protein-rich base.
Frozen Mixed Vegetables (2 cups, about 10 oz, thawed): Adds color, texture, and nutrition.
Refrigerated Pie Crust (1 sheet): Creates a flaky, golden topping.

Substitutions and Variations:

Chicken: Swap with cooked turkey, rotisserie chicken, or plant-based chicken for a vegetarian option.
Mixed Vegetables: Use fresh veggies like carrots, peas, or green beans (pre-cook until tender).
Poultry Seasoning: Replace with a mix of dried thyme, sage, and rosemary.
Milk: Substitute with whole milk, half-and-half, or a dairy-free alternative like almond milk.
Pie Crust: Use puff pastry, homemade crust, or biscuits for a different topping.
Add-Ons: Include mushrooms, potatoes, or celery for extra flavor.
Gluten-Free: Use gluten-free flour, broth, and pie crust (check labels).

Why These Ingredients Matter: The chicken and vegetables provide protein and fiber, while the broth and milk create a creamy, savory sauce. The pie crust adds a flaky, golden finish, making this a balanced, comforting meal perfect for cozy dinners.

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Instructions

Step 1: Preheat and Cook the Onion

Preheat oven to 450°F.
In a large saucepan, heat 2 tbsp canola oil over medium-high heat.
Add 1 medium chopped onion and cook, stirring, for 3–4 minutes until tender.

Tip: Chop onion finely for even cooking, and stir frequently to prevent burning.

Step 2: Make the Sauce

Stir in ½ cup all-purpose flour and 1 tsp poultry seasoning until blended.
Gradually whisk in 1 can (14½ oz) chicken broth and ¾ cup 2% milk.
Bring to a boil, stirring constantly, and cook for 2–3 minutes until thickened.

Tip: Whisk continuously to avoid lumps, and cook until the sauce is smooth and coats the back of a spoon.

Step 3: Add Filling

Stir in 3 cups cubed cooked chicken and 2 cups thawed frozen mixed vegetables.
Cook for 1–2 minutes, stirring, until heated through.

Tip: Ensure vegetables are fully thawed and drained to avoid a watery filling.

Step 4: Assemble the Potpie

Transfer the chicken and vegetable mixture to a greased 9-inch deep-dish pie plate.
Place 1 sheet refrigerated pie crust over the filling, trimming to fit.
Seal and flute the edges, and cut a few slits in the crust to allow steam to escape.

Tip: Grease the pie plate lightly with cooking spray, and press the crust edges to seal tightly to prevent leaks.

Step 5: Bake

Bake at 450°F for 15–20 minutes, until the crust is golden brown and the filling is bubbly.

Tip: Place a baking sheet under the pie plate to catch any drips, and check that the filling is hot (165°F internal temperature).

Step 6: Serve

Let the potpie cool for 5 minutes to set.
Slice into wedges or scoop portions onto plates.

Tip: Serve hot to enjoy the flaky crust and creamy filling at their best.