Some recipes are a celebration of simplicity and flavor, and Easy Chicken Potpie is exactly that. This classic dish brings together tender chunks of chicken, hearty vegetables, and a creamy, savory sauce, all encased in a flaky, golden crust. Imagine a warm, comforting pie filled with a rich, flavorful filling that’s both satisfying and nourishing. It’s a dish that feels indulgent but is surprisingly easy to make, perfect for weeknight dinners or cozy weekend meals.

The first time I made this potpie, it was during a rainy autumn evening. I had leftover roasted chicken and wanted to create something comforting and delicious. As the potpie baked, the aroma of buttery crust and savory filling filled the kitchen, drawing everyone to the table. One bite, and my husband said, “This tastes like it’s from a fancy restaurant!” Since then, this Easy Chicken Potpie has become a family favorite, especially during the colder months. Let’s bring a little bit of warmth and comfort to your table with this easy, flavor-packed recipe.

This Easy Chicken Potpie is a delicious twist on classic comfort food. Featuring a creamy filling and a flaky, golden crust, this potpie is ready in under an hour. It’s the perfect combination of simplicity and heartiness, making it ideal for both casual family dinners and gatherings with friends. Whether you’re a seasoned cook or just looking for a quick, comforting meal, this recipe is sure to impress.

The first time I served this Easy Chicken Potpie, it was during a family gathering on a chilly evening. I’d spent the afternoon preparing snacks and didn’t have much time for dinner, so I decided to try this quick recipe. As the potpie baked, the aroma of buttery crust and savory filling filled the kitchen, and my kids kept asking, “Is it ready yet?” When I brought the potpie to the table, everyone dug in immediately. “This is incredible,” my mom said, reaching for seconds. “You have to give me the recipe!” By the end of the meal, the potpie was gone, and I knew this recipe was a keeper. It’s amazing how something so simple can bring so much joy and connection.

Why This Easy Chicken Potpie
Selling Points:

• Quick and Easy: Ready in under an hour, perfect for busy weeknights.
• Flavor-Packed: Combines tender chicken, creamy sauce, and hearty vegetables in every bite.
• Comforting and Hearty: A warm, filling dish that’s perfect for cold days.
• Versatile: Great for using up leftover chicken or making a big batch for meal prep.
• Crowd-Pleasing: Loved by both kids and adults.

What You Need for Easy Chicken Potpie
Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 small onion, finely chopped
• 1 cup potatoes, peeled and diced
• 2 cups chicken broth
• 1 cup whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet store-bought puff pastry or pie crust
• 1 egg (for egg wash)

How to Make Easy Chicken Potpie

1. Prep the Ingredients: Shred or dice the cooked chicken, peel and dice the potatoes, and chop the onion.
2. Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the onion and potatoes, and sauté for 5 minutes until softened.
3. Make the Roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. Add Liquids: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the milk, garlic powder, thyme, salt, and pepper.
5. Add Chicken and Vegetables: Stir in the cooked chicken and frozen mixed vegetables. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce thickens.
6. Prepare the Crust: Roll out the puff pastry or pie crust to fit your baking dish. If using puff pastry, cut it into a circle or rectangle slightly larger than the dish.
7. Assemble the Potpie: Pour the chicken mixture into a greased baking dish. Place the pastry over the top, tucking in the edges. Cut a few slits in the pastry to allow steam to escape.
8. Bake the Potpie: Brush the pastry with an egg wash (1 egg beaten with 1 tbsp water). Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
9. Serve: Let the potpie cool for 5 minutes before serving.

Tips for Easy Chicken Potpie

• Use Leftover Chicken: This recipe is perfect for using up leftover roasted or grilled chicken.
• Don’t Overcook the Vegetables: Simmer just until tender to avoid mushy vegetables.
• Add More Flavor: Stir in a splash of white wine or a handful of fresh herbs like parsley or rosemary.
• Make It Creamier: For an even creamier filling, add an extra ½ cup of heavy cream.
• Store and Reheat: This potpie tastes even better the next day as the flavors meld together.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend and a gluten-free pie crust.
• Dairy-Free: Substitute the butter with olive oil and the milk with a dairy-free alternative like almond or oat milk.
• Vegetarian Option: Omit the chicken and use vegetable broth, adding more vegetables like mushrooms or zucchini.
• Cheesy Twist: Stir in 1 cup of shredded cheddar cheese for a cheesy version.
• Spicy Version: Add a pinch of cayenne pepper or diced jalapeños for a kick.

Make a Healthier Version

• Low-Fat: Use skim milk and reduce the butter to 2 tbsp.
• Add More Veggies: Increase the amount of vegetables for added nutrition.
• Whole Grain Crust: Use a whole wheat pie crust for extra fiber.

Closing for Easy Chicken Potpie

This Easy Chicken Potpie is more than just a meal—it’s a celebration of flavor, simplicity, and comfort. Whether you’re cooking for yourself, your family, or a group of friends, this potpie is sure to impress. Don’t forget to let us know how your potpie turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy cooking!

Frequently Asked Questions for Easy Chicken Potpie

Can I use a different type of meat?
Yes, you can substitute chicken with turkey or even ham.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I freeze this potpie?
Yes, freeze before baking. Wrap tightly in plastic wrap and foil, then bake from frozen, adding extra time as needed.

What can I use instead of puff pastry?
You can use store-bought pie crust or even biscuit dough for the topping.

Can I make this potpie ahead of time?
Yes, assemble the potpie and refrigerate for up to 24 hours before baking.

Is this recipe gluten-free?
Use a gluten-free flour blend and crust to make it gluten-free.

Can I add cheese to this potpie?
Absolutely! Stir in shredded cheddar or Parmesan cheese for extra flavor.

How do I make the filling thicker?
Mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the filling during the last few minutes of cooking.

Can I use fresh vegetables?
Yes, fresh carrots, peas, and green beans work well in this recipe.

What’s the best way to serve this potpie?
Serve warm with a side salad or steamed vegetables for a complete meal.

Let us know how your Easy Chicken Potpie turns out, and enjoy every comforting, 

Easy Chicken Potpie

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups cooked chicken, shredded or diced

• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)

• 1 small onion, finely chopped

• 1 cup potatoes, peeled and diced

• 2 cups chicken broth

• 1 cup whole milk

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 1 tsp garlic powder

• 1 tsp dried thyme

• Salt and pepper to taste

• 1 sheet store-bought puff pastry or pie crust

• 1 egg (for egg wash)

Directions

• Prep the Ingredients: Shred or dice the cooked chicken, peel and dice the potatoes, and chop the onion.
• Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the onion and potatoes, and sauté for 5 minutes until softened.
• Make the Roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
• Add Liquids: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the milk, garlic powder, thyme, salt, and pepper.
• Add Chicken and Vegetables: Stir in the cooked chicken and frozen mixed vegetables. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce thickens.
• Prepare the Crust: Roll out the puff pastry or pie crust to fit your baking dish. If using puff pastry, cut it into a circle or rectangle slightly larger than the dish.
• Assemble the Potpie: Pour the chicken mixture into a greased baking dish. Place the pastry over the top, tucking in the edges. Cut a few slits in the pastry to allow steam to escape.
• Bake the Potpie: Brush the pastry with an egg wash (1 egg beaten with 1 tbsp water). Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
• Serve: Let the potpie cool for 5 minutes before serving.