Quick Chicken Potpie
Photo by Iain Bagwell; styling by Dan Becker; written by Amy Machnak
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.
This recipe, and others like it, can be found in the article “25 Healthy and Comforting Recipes to Make in January.”
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
4
Note: Nutritional analysis is per 1 1/2-cup serving.
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
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