Chicken Potpie

Prep Time: 25 minutes

Cook Time: 35 minutes

Serving: 4-6 people (very filling)

A Word From The Cook

“great dish for a snowy / wintery meal”


  • 2 Cups Potatoes (peeled and diced)
  • 1 1/2 Cups Carrots (peeled and sliced into same size as potatoes)
  • 2/3 Cups Butter
  • 1 small Onion (chopped)
  • 1 stalk Celery (diced)
  • 1 Cup Button Mushrooms
  • 1/2 Cup Flour (can substitute G.F. flour)
  • 1 tsp Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 1 tsp Thyme
  • 2 Cups Chicken Broth
  • 1 Cup 35% Cream (can substitute milk)
  • 1 Tbsp Olive Oil
  • 4 Cups Chicken (cubed and cooked)
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Frozen Corn (1 cup of mixed frozen vegetables can be substituted for peas and corn)
  • 1 Pkg Pie Pastry (or hand made pastry to cover the top of the pie)


  1. Preheat oven to 425°.
  2. Bring potatoes and carrots to a boil, reduce and let cook for 10 minutes.   They should be ‘tender crisp’.
  3. In a large oven proof skillet, saute the chicken in oil until opaque; set aside.
  4. Add the butter to the skillet to melt.
  5. Add the onion, celery, mushrooms.   Saute until tender, about 5 minutes.
  6. Stir in the flour, salt, pepper and thyme to coat and blend.
  7. Add the chicken broth and cream gradually while continuously stirring the mixture until it comes to a boil.   Cook an additional 2 minutes (or until thickened.
  8. Stir in Potatoes, carrots, chicken, peas and corn.
  9. Remove from heat.
  10. Cover this with a sheet of pie pastry, crimping the edges and also cutting some air holes / slits in the middle.
  11. Bake for 30-35 minutes until pastry is slightly browned.
  12. Let stand 15 minutes before cutting.
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