Photo: Iain Bagwell; Styling: Dan Becker
Total Time
50 Mins
Yield
Serves 6

Suggested by Sunset Facebook fan Melinda Velayo.

Everyone loves chicken potpie, but it takes 2 hours to make. We've traded from-scratch pie dough for homemade croutons, creating a great potpie in half the time.

How to Make It

Step 1

Preheat oven to 375°. Heat 2 tbsp. oil in a 4-qt. pot over medium heat. Add carrot, onion, and celery and cook, stirring often, until softened, about 5 minutes. Transfer mixture to a bowl and add peas; set aside.

Step 2

Add remaining 1 tbsp. oil to pot. Add flour and whisk until dry and crumbly, about 30 seconds. Pour in milk 1/4 cup at a time, whisking well after each addition until smooth and creamy (mixture will be paste-like at first). Add reserved vegetables, salt, pepper, and chicken to milk mixture, stirring gently to combine. Spoon mixture into a large gratin dish (about 2 1/2 qts.) or ovenproof frying pan. Sprinkle with tarragon.

Step 3

Mix bread and butter together in a large bowl, tossing well to coat. Top chicken mixture with bread. Sprinkle with cheese. Bake until browned and starting to bubble around the sides, 20 to 25 minutes.

Step 4

Note: Nutritional analysis is per 1 1/2-cup serving.

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