Wednesday, January 25, 2012

Chicken Potpie

One of my favorite comfort foods for the winter months is chicken potpie, and this recipe is beyond amazing! I took some help from the grocery store for this recipe, using store bought pie crust and frozen veggies. It's the perfect dinner for a large group, because it makes a ton!  You can separate it into two potpies, or as I did, use a very large casserole dish to make one single potpie. 

Prep Time: 1 hour/ Bake Time: 40 Minutes/ Serves 8-10 


  • 4 chicken breasts 
  • 2 cups peeled and diced potatoes
  • 1 medium chopped onion 
  • 1 bag frozen family size mixed vegetables 
  • 1 cup butter
  • 1 cup flour
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 teaspoons fresh thyme or 1 tsp dry
  • 3 cups chicken stock
  • 1 1/2 cups milk
  • 2 pre-made uncooked pie crusts (4 if making 2 pies)


  • Place potatoes in large saucepan, cover with cold water. Bring to a boil and cook until tender but still firm, about 8-10 minutes. 
  • Season chicken with salt and pepper and bake 30 minutes or until done. Shred and set aside. 

  • In a large pot, melt butter and sauté onions until translucent. Slowly whisk in the flour to create a roux. Season with salt, pepper and thyme. Cook flour and butter mixture for about a minute on medium heat. 
  • Slowly whisk in chicken stock and milk. Bring to a boil and cook for 2 minutes, or until thick, then reduce to simmer. 

  • Add frozen veggies, potatoes and shredded chicken.

  • Line a greased casserole dish with one pie crust and push up the sides until it reaches the top.

  • Pour chicken mixture into the dish and cover with second crust. Use a fork to pinch off the excess crust around the edges to seal and create a decorative finish. 

  •  Cut three slits in the top crust to let steam escape. Cover edges of crust with foil to prevent edges from burning. 

  • Bake at 425º for 40 minutes. Let stand 15-20 minutes before serving. 

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