How To Make Chicken Potpie
Savor this filling chicken potpie packed with a creamy mix of mushrooms and carrots. It’s topped with buttered breadcrumbs baked until browned.
Serves:
Ingredients
- 5tbspbutter
- 1onion
- 3carrots
- ¾lbmushrooms
- ¾tspsalt
- ¼tspfresh ground black pepper
- 3½tbspflour
- 1½cupslow-sodium chicken broth,canned, or homemade stock
- ½cuphalf and half or light cream
- 1tbspfresh marjoram,chopped
- 1lbchicken,boneless skinless
- 2cupsfresh bread crumbs
Instructions
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Heat the oven to 400 degrees F.
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In a 10- or 12-inch ovenproof frying pan or large saucepan, melt 3 tablespoons of the butter over moderate heat.
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Add the onion and carrots and cook for about 5 minutes, covered, stirring occasionally, until the onion is translucent.
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Add the mushrooms, ¼ teaspoon of the salt, and the pepper. Cook, covered, stirring occasionally, for 5 minutes longer.
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Stir the flour into the vegetables. Whisk in the broth, half-and-half, marjoram, and the remaining ½ teaspoon salt.
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Bring to a simmer and continue simmering for about 2 minutes until the sauce starts to thicken. Remove from the heat and add the chicken.
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If using a saucepan, pour the mixture into an 8-by-12-inch baking dish.
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In a medium saucepan, melt the remaining 2 tablespoons of butter.
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Remove from the heat and stir in the bread crumbs.
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Sprinkle the buttered bread crumbs in an even layer over the chicken mixture.
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Bake in the oven for 10 to 12 minutes until the crumbs begin to brown.
Nutrition
- Calories: 561.11kcal
- Fat: 36.78g
- Saturated Fat: 16.58g
- Trans Fat: 0.70g
- Monounsaturated Fat: 12.21g
- Polyunsaturated Fat: 5.05g
- Carbohydrates: 29.17g
- Fiber: 3.67g
- Sugar: 7.92g
- Protein: 30.11g
- Cholesterol: 134.40mg
- Sodium: 704.58mg
- Calcium: 119.89mg
- Potassium: 842.42mg
- Iron: 3.13mg
- Vitamin A: 581.02µg
- Vitamin C: 9.10mg
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