Learning how to make chicken potpie from scratch is truly worth it. This classic recipe features a buttery, flaky crust filled with tender chicken, colorful vegetables, and a rich, creamy sauce. One bite and you’ll wonder why you ever settled for the freezer aisle version!
Once you see how simple it is to make homemade chicken potpie, it will instantly become a family favorite. There are many variations out there (even chicken potpie soup!), but we always come back to this timeless combination: golden crust, savory gravy, juicy chicken, and a hearty blend of carrots, potatoes, peas, and corn.
This recipe makes two full pies, which is great for meal prepping. Bake one now and freeze the other — potpie freezes beautifully and bakes straight from frozen when you need a quick, comforting dinner. No thawing required!
How to Make Chicken Potpie
1. Prepare the Filling
The filling brings together chicken, vegetables, and a velvety white sauce. Start by softening any vegetables that take longer to cook, such as potatoes and carrots.
2. Assemble the Pie
Line a pie plate with an unbaked crust, add the warm chicken filling, and top with the second crust. Seal the edges and cut a few slits in the top to let steam escape.
3. Bake
Bake until the crust is golden and the filling is bubbling hot. Let the pie rest for 15 minutes before slicing — this helps the filling thicken and prevents a runny potpie.
Ingredients You’ll Need
Pie Crust
You can use homemade or store-bought crust. A classic butter crust delivers incredible flavor, but a premade crust is perfectly convenient on busy days.
Chicken
Use either white or dark meat. Rotisserie chicken is a great shortcut, or cook chicken breasts at home — just avoid overcooking so they stay juicy.
Vegetables
This recipe includes potatoes, carrots, peas, and corn — a colorful, hearty mix that gives the potpie its classic feel.
Creamy Sauce
A simple roux of butter and flour creates the base, thickened with milk and chicken broth. Onion, thyme, salt, and pepper build the savory flavor.
Step-by-Step Instructions
Step 1: Cook the Vegetables
Boil diced potatoes and sliced carrots until crisp-tender, then drain.
Step 2: Make the Roux
Sauté onions in butter until soft. Add flour and seasonings, stirring until fully combined.
Step 3: Add Broth and Milk
Gradually whisk in chicken broth and milk. Bring to a boil, stirring constantly, until thickened.
Step 4: Combine the Filling
Mix the cooked chicken, peas, corn, and potato-carrot mixture in a large bowl. Stir in the sauce until everything is coated.
Step 5: Assemble the Pies
Place a crust in each pie plate, fill with chicken mixture, then top with the remaining pie crusts. Seal and flute the edges. Cut slits in the top.
Step 6: Bake
Bake at 425°F for 35–40 minutes, until the crust is golden brown. Let stand 15 minutes before slicing.
Variations
- Customize the veggies: Add mushrooms, green beans, parsnips, bell peppers, or asparagus.
- Use puff pastry: Creates a light, flaky, bakery-style topping.
- Try other meats: Swap chicken for turkey, ham, or ground beef.
- Go meatless: Skip the meat and make a hearty vegetable potpie.
Storing & Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Reheating
Bake slices at 350°F until heated to 165°F internally.
Freezing
Chicken potpie freezes extremely well. Assemble but don’t bake. Wrap tightly and freeze.
To Bake From Frozen
- Preheat oven to 425°F.
- Place frozen pie on a baking sheet. Cover edges with foil.
- Bake 30 minutes.
- Reduce heat to 350°F and bake 70–80 minutes, until golden and 165°F in the center.
Tips for Perfect Chicken Potpie
- Prevent a soggy crust: Brush the bottom crust with egg white, add hot filling, and bake on the lower oven rack.
- Thicken the filling: Use flour as directed, or for extra thickness, whisk in a cornstarch slurry or arrowroot (best for freezer pies).
- Don’t poke holes in the bottom crust: This causes leaks — only vent the top crust.
- Chill the crust: Let a fluted crust rest in the fridge for 30–45 minutes to prevent slumping.
- If pie is runny: It likely needs more bake time. Cover the top with foil and continue baking.
Chicken Potpie Recipe (Rewritten)
Yield: 2 potpies (8 servings each)
Prep Time: 40 minutes
Cook Time: 35 minutes
Ingredients
- 2 cups diced potatoes
- 1¾ cups sliced carrots
- 1 cup butter, cubed
- ⅔ cup chopped onion
- 1 cup all-purpose flour
- 1¾ tsp salt
- 1 tsp dried thyme
- ¾ tsp pepper
- 3 cups chicken broth
- 1½ cups whole milk
- 4 cups cooked chicken, cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 4 sheets refrigerated pie crust
Directions
- Preheat oven to 425°F. Boil potatoes and carrots until crisp-tender; drain.
- Cook onion in butter until soft; stir in flour and seasonings.
- Slowly whisk in broth and milk; bring to a boil and cook until thickened.
- Combine chicken, peas, corn, and vegetables. Stir in sauce.
- Fill pie plates with crusts and chicken mixture. Top with remaining crusts. Seal and cut slits.
- Bake 35–40 minutes until golden. Rest 15 minutes before slicing.