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Hands-on Time: 35 minutes
Total Time: 1 hour 35 minutes
Makes 6 servings
- 1 stick unsalted butter
- 5 Tbsp all-purpose flour, plus more for rolling out crust
- 4 c low-sodium chicken broth
- 1 large yellow onion, chopped
- 2 Tbsp fresh thyme leaves or 2 tsp dried thyme
- 4 carrots, chopped
- 1 10 oz package button mushrooms, stems trimmed and caps quartered (optional)
- 1½ tsp salt
- ¾ tsp pepper
- 1 store-bought rotisserie chicken, meat shredded
- 1 10 oz package frozen peas
- 1 store-bought piecrust
- Heat oven to 450°F.
- Melt 5 Tbsp of the butter in a medium saucepan over medium heat. Whisking constantly, slowly add the flour and cook for 3 minutes. Still whisking, slowly add the broth. Bring to a boil. Reduce heat and simmer until thickened slightly, about 5 minutes. Remove from heat.
- Melt 2 Tbsp of the remaining butter in a skillet over medium heat. Add the onion and cook until softened, about 7 minutes. Add the thyme and carrots and cook for 5 minutes more. Transfer to a 9×13″ baking dish. Melt the remaining butter in the skillet over medium-high heat. Add the mushrooms. if using, and cook for 2 minutes. Reduce heat, season with ½ tsp of the salt and ¼ tsp of the pepper, and simmer until the liquid evaporates, about 3 minutes.
- Add the mushrooms, if using, to the dish along with the chicken, peas, the reserved sauce and the remaining salt and pepper and toss.
- Roll out the piecrust on a floured surface until it is slightly larger that the dish. Lay it on top and tuck under any dough that hangs over the edges. Cut two 2″ slits in the crust.
- Bake until the crust is golden brown, about 20 minutes. Reduce heat to 350°F and bake until the filling starts to bubble, 25 minutes more.
So I gave another potpie recipe a try. This one was again originally comes from Real Simple but from their Meals Made Easy special edition.
Let’s see here. Being a disliker of veggies, I played a bit with this veggie filled recipe. I omitted the mushrooms. I roughly cut down the amount of peas and carrots. By that I mean I cut up about 3 to 3.5 carrots and didn’t use an entire 10 oz bag of peas. Then since I try avoid working with onions whenever possible, I used a bit of dried onion instead. Which I’d like to add, cuts down on your cook time by a few minutes so you’re not having to wait on the onion to soften.
For the piecrust I just used thawed a frozen store bought piecrust.
This recipe was a bit better than the last chicken potpie recipe I tried. I don’t know though. I’m beginning to think that maybe it’s not the recipes but me. Maybe I’m just not a fan of chicken potpie in general and therefore don’t know a good chicken potpie when I make one.
If you gave the other recipe a try or take a go with this one, let me know. I’d love the feedback.