Quick Chicken Potpie Recipe

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.

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

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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories671

% Daily Value *
Total Fat 49g63%

Saturated Fat 17g85%
Cholesterol 145mg49%
Sodium 741mg33%
Total Carbohydrate 32g12%

Dietary Fiber 3g11%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Quick Chicken Potpie