Quick Chicken Potpie

Photo: Iain Bagwell; Styling: Dan Becker

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.

Yield: Serves 6
Total:
Recipe from Sunset

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Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 671
  • Calories from fat: 65%
  • Protein: 27g
  • Fat: 49g
  • Saturated fat: 17g
  • Carbohydrate: 32g
  • Fiber: 3g
  • Sodium: 741mg
  • Cholesterol: 145mg

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup frozen peas
  • 1/4 cup flour
  • 3 cups milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 cups cubed or shredded cooked chicken
  • 2 teaspoons chopped fresh tarragon leaves
  • 4 cups cubed sourdough bread
  • 3 tablespoons melted butter
  • 4 ounces shredded emmenthal cheese

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Note: Nutritional analysis is per 1 1/2-cup serving.
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