Chicken Potpie Recipe

Chicken Potpie Recipe

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.

Preparation: 16 minutes
Cooking: 24 minutes
Total: 40 minutes



  • 5tbspbutter
  • 1onion
  • 3carrots
  • ¾lbmushrooms
  • ¾tspsalt
  • ¼tspfresh ground black pepper
  • tbspflour
  • cupslow-sodium chicken broth,canned, or homemade stock
  • ½cuphalf and half or light cream
  • 1tbspfresh marjoram,chopped
  • 1lbchicken,boneless skinless
  • 2cupsfresh bread crumbs


  1. Heat the oven to 400 degrees F.

  2. In a 10- or 12-inch ovenproof frying pan or large saucepan, melt 3 tablespoons of the butter over moderate heat.

  3. Add the onion and carrots and cook for about 5 minutes, covered, stirring occasionally, until the onion is translucent.

  4. Add the mushrooms, ¼ teaspoon of the salt, and the pepper. Cook, covered, stirring occasionally, for 5 minutes longer.

  5. Stir the flour into the vegetables. Whisk in the broth, half-and-half, marjoram, and the remaining ½ teaspoon salt.

  6. 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.

  7. If using a saucepan, pour the mixture into an 8-by-12-inch baking dish.

  8. In a medium saucepan, melt the remaining 2 tablespoons of butter.

  9. Remove from the heat and stir in the bread crumbs.

  10. Sprinkle the buttered bread crumbs in an even layer over the chicken mixture.

  11. Bake in the oven for 10 to 12 minutes until the crumbs begin to brown.


  • 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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