Chicken potpie is a popular American recipe in contrast with the Australian meat pie. The potpie is generally made of different meats and vegetables. It is available in different sizes. There are a lot of ways to prepare it and the ingredients can vary with the choice of different people. However, the one which we are going to discuss is one of the most basic potpie recipes, which is easy to prepare and impressive to serve. Here is the way to prepare the popular chicken potpie and you can try it in your own kitchen.
Complexity Level: easy
Time Taken: 1 and 1/2 hours
- 2 cups diced potatoes
- 4 cups cubed cooked chicken
- 2/3 cup chopped onion
- 1 cup frozen corn
- 1 3/4 cups sliced carrots
- 1 cup butter or margarine
- 1 teaspoon dried thyme
- 1 cup all-purpose flour
- 1/4 teaspoon pepper
- 1 3/4 teaspoons salt
- 3 cups chicken broth
- 1 cup frozen peas
- 1 1/2 cups milk
- 1 pastry for a 9 inch double crust pie
- Take 2 cups of peeled and diced potatoes and 1 3/4 cups of carrot and put them in a sauce pan. Pour water in the sauce pan one inch above the vegetable level. Bring the water to boil. Now, decrease the flame and slide a lid on the sauce pan. Cook on simmer for eight to ten minutes. By now, the vegetables in the sauce pan will be soft, so drain the water and keep it aside.
- In a large frying pan, fry the onions briefly over high heat and in little butter until tender. Put the thyme, flour, salt and pepper in the pan and mix well. Slowly pour in broth and milk and stir to avoid clumping until the mixture is blended well. Let the mixture boil and cook for two minutes so that it thickens. Add the chicken, potatoes, corn, carrots and peas and then turn off the heat.
- Take two nine inch pie plates with bottom pastry. Put chicken mixture in the pastry shells. Take out the extra pastry to fit top of pies. Put over filling; cut, pack and flute edges.
- Bake the potpies one by one at 425 degrees F for thirty to forty minutes or till the crust turns light brown. Allow it to rest before slicing or cutting. You can cover and store the left over potpie in a freezer for up to 3 months.
How to use the frozen potpie again?
Cover the frozen pie crust edges with foil. Put the mixture on a baking sheet. For the first thirty minutes, bake at 420 degrees F. Bake for seventy to eighty minutes once again after decreasing the heat to 350 degrees F. Bake until the crust turns golden brown.
- Let the chicken potpie rest for ten to fifteen minutes before cutting.
- If you do not want to bake all of it, you can cover and store the left over potpie in a freezer for up to 3 months.
Things to watch out for
Slowly pour in broth and milk and stir to avoid clumping until the mixture is blended well.