Best 8 Modern Chicken Potpie Recipes

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Looking for a comforting and hearty dish that combines the classic flavors of chicken potpie with a modern twist? This recipe article will guide you through the process of creating a delicious and updated version of the traditional chicken potpie, using flavorful ingredients and innovative cooking techniques. From the tender and juicy chicken to the creamy and flavorful sauce, each bite will tantalize your taste buds and leave you craving more. With easy-to-follow instructions and helpful tips, this article will help you master the art of making a modern chicken potpie that will become a favorite in your kitchen.

Here are our top 8 tried and tested recipes!

MODERN CHICKEN POTPIE



Modern Chicken Potpie image

Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.

Provided by Julia Moskin

Categories     dinner, pies and tarts, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
1 garlic clove, peeled and smashed
6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
1 medium onion, chopped
8 ounces mushrooms, such as button or cremini, thickly sliced
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and ground black pepper
1 pound boneless chicken thighs, cut into bite-size pieces
2 tablespoons butter
2 1/2 cups rich chicken stock
1/4 cup Marsala, Madeira or sherry
1 tablespoon sherry vinegar
2 tablespoons finely chopped parsley, more for garnish
1 9-inch pie crust, chilled, or 1 sheet puff pastry
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
  • In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
  • In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
  • Heat oven to 400 degrees.
  • Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
  • Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
  • Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 677 milligrams, Sugar 3 grams, TransFat 0 grams

CLASSIC CHICKEN POTPIE



Classic Chicken Potpie image

A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
4 medium carrots, diced small (2 cups)
2 garlic cloves, minced
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1/3 cup fresh parsley, chopped

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
  • Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
  • Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g

SIMPLE, CLASSIC CHICKEN POTPIE



Simple, Classic Chicken Potpie image

Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h23m

Yield 12

Number Of Ingredients 14

6 cups roasted, shredded rotisserie chicken
1 (15 ounce) package refrigerated pie crusts
2 tablespoons vegetable oil
2 medium onions, chopped
3 small stalks celery, cut crosswise 1/4-inch thick
2 cups chicken broth
1 (12 fluid ounce) can evaporated milk
⅓ cup butter
9 tablespoons all-purpose flour
¾ teaspoon dried thyme
¼ cup dry sherry or white wine
Salt and ground pepper
¼ cup chopped fresh parsley
1 (16 ounce) package frozen peas and carrots, not thawed

Steps:

  • Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
  • Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
  • Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
  • Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Nutrition Facts : Calories 479.5 calories, Carbohydrate 29.4 g, Cholesterol 77.3 mg, Fat 29.6 g, Fiber 3.1 g, Protein 23.6 g, SaturatedFat 10.2 g, Sodium 398.2 mg, Sugar 4.1 g

MODERN CHICKEN POTPIE RECIPE



Modern chicken potpie Recipe image

Provided by dhoffmanlatter

Number Of Ingredients 17

1 tablespoon vegetable oil
1 garlic clove, peeled and smashed
6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
1 medium onion, chopped
8 ounces mushrooms, such as button or cremini, thickly sliced
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and ground black pepper
1 pound boneless chicken thighs, cut into bite-size pieces
2 tablespoons butter
2 1/2 cups rich chicken stock
1/4 cup Marsala, Madeira or sherry
1 tablespoon sherry vinegar
2 tablespoons finely chopped parsley, more for garnish
1 9-inch pie crust, chilled, or 1 sheet puff pastry
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened. In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat. In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley. Heat oven to 400 degrees. Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven. Bake until crust is browned and filling is bubbling, 20 to 30 minutes. Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley

LUXURY CHICKEN POTPIES



Luxury Chicken Potpies image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

1 1/2 pounds boneless, skinless chicken breast
2 cups chicken stock
4 tablespoons unsalted butter
1 medium onion, chopped
1/2 pound red potatoes (about 3 small), cut into 1/3-inch dice
8 baby carrots, peeled and halved lengthwise
1/2 cup fresh shelled peas
1/4 pound baby patty-pan squash, halved
1/4 pound baby zucchini
Kosher salt and freshly ground black pepper to taste
6 tablespoons flour
1 1/4 cups milk
3/4 cup heavy cream, or another cup milk
4 drops Tabasco sauce
2 tablespoons sherry
2 tablespoons mixed herbs (parsley, chives, thyme)
1 pound frozen puff pastry, thawed
1 egg, lightly beaten

Steps:

  • Place the chicken and stock in a large saucepan. Bring to a boil, lower the heat and simmer until the chicken is cooked through, 15 to 20 minutes. Remove from the heat and strain, reserving the stock and setting the meat aside to cool.
  • In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the onion and potatoes and cook, stirring frequently, for 10 minutes. (Do not let them brown.) Add the carrots, peas, squash and zucchini and cook until the vegetables just become tender, 6 to 7 more minutes. Season with salt and pepper and set aside.
  • In a large saucepan over low heat, melt the remaining 3 tablespoons of butter. Add the flour and cook, stirring, for 1 minute. Slowly whisk in the reserved chicken broth. Whisk in the milk and cream. Raise the heat to medium and continue whisking until the mixture boils. Remove from the heat and stir in the Tabasco, sherry and herbs. Season to taste with salt and pepper.
  • Cut the chicken into bite-size pieces. Combine the chicken, cooked vegetables and cream sauce. Divide the mixture among 6 oven-proof bowls with a capacity of at least 2 cups each. (Potpies may be prepared to this point and refrigerated for up to 24 hours.)
  • Preheat the oven to 400 degrees. On a lightly floured surface, roll the pastry dough out to a thickness of 1/6 inch. Cut 6 circles of pastry, each just slightly bigger than the diameter of your bowls. Fit the pastry over the tops of the bowls, brush them lightly with egg and use the tip of a knife to poke a few holes in the pastry. Bake until browned and the filling bubbles, about 25 minutes.

Nutrition Facts : @context http, Calories 807, UnsaturatedFat 26 grams, Carbohydrate 61 grams, Fat 44 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 1166 milligrams, Sugar 9 grams, TransFat 0 grams

MODERN CHICKEN POTPIE



Modern Chicken Potpie image

Number Of Ingredients 15

1 tablespoon vegetable oil
1 clove garlic, mashed
6 ounces bacon, sliced
1 medium onion, chopped
8 ounces mushrooms, sliced
1/4 cup flour
1 teaspoon thyme
1/2 teaspoon paprika
1 pound chicken
2 tablespoons butter
2 1/2 cups chicken stock
1/4 cup marsala, madeira, or sherry
1 tablespoon sherry vinegar
1 9" pie crust
1 egg, beaten, with 1T water

Steps:

  • Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
  • In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
  • In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
  • Heat oven to 400 degrees. Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
  • Bake until crust is browned and filling is bubbling, 20 to 30 minutes. Let cool slightly, at least 10 minutes, before serving with a big spoon.

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

SPECIAL CHICKEN POTPIE



Special Chicken Potpie image

Marcy Schewe of Danube, Minnesota relates, "This potpie topped with homemade biscuits is oh-so-comforting. It's a real family favorite."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 22

1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered
4 cups water
3 medium carrots, halved widthwise
2 medium onions
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound fresh mushrooms, quartered
2 celery ribs, halved widthwise
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas
BISCUITS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/4 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk

Steps:

  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. , Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) , Melt butter in a large saucepan; stir in flour until smooth. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the poultry seasoning, salt, pepper, peas and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm. , For biscuits, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. On a floured surface, roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place biscuits over chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.

Nutrition Facts :

Tips:

  • Use a variety of vegetables. This will give your pot pie a more flavorful and colorful filling. Some good options include carrots, celery, peas, and corn.
  • Don't overcrowd the pot. If you add too much filling, the pot pie will be difficult to cook through and the crust will be soggy. It's better to make a smaller pot pie and add more filling if needed.
  • Don't overcook the chicken. Otherwise, it will be dry and tough. The chicken should be cooked until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Use a good quality pie crust. This will make a big difference in the overall flavor and texture of the pot pie. If you're short on time, you can use a store-bought pie crust.
  • Don't forget the gravy. The gravy is what brings all the flavors of the pot pie together. Make sure to use a good quality gravy mix or recipe.
  • Serve the pot pie hot. This is when it will be at its best. You can serve it with a side of mashed potatoes, green beans, or a salad.

Conclusion:

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own tastes. With a little planning and effort, you can make a delicious chicken pot pie that your family and friends will love.

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