Loaded Chicken Potpie
- 30m Prep Time
- 55m Cook Time
- 1h 25mReady In
A hearty chicken potpie loaded with vegetables and savory gravy, topped with buttermilk biscuits. This version is inspired by a classic Swanson potpie and can be made with pre-roasted chicken for convenience.
Ingredients
- 1 cup unsalted butter
- 1 lb Yukon Gold potatoes chopped
- 1 large sweet onion chopped
- 1 leek cleaned thoroughly, white and pale-green parts sliced into half moons
- 2 1/2 cup carrots chopped
- 2 cup celery chopped
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup all-purpose flour
- 1 quart chicken stock
- 2 chicken bouillon cubes dissolved in 3 cups boiling water
- 3 tbsp fresh thyme chopped
- 1 frozen petite peas
- 1/2 cup heavy cream
- 1/4 cup flat-leaf parsley chopped
- 1 tbsp lemon zest
- 1 Simple Roast Chicken meat pulled off the bone and shredded
- Unbaked biscuits from ½ recipe Best Buttermilk Biscuits
- 4 tbsp unsalted butter melted, for brushing the biscuits
Nutrition (per serving, estimated)
Estimated based off 16 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 88 mg
- Iron: 3.11 mg
- Magnesium: 44.2 mg
- Phosphorus: 143 mg
- Potassium: 527 mg
- Zinc: 0.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup unsalted butter
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup all-purpose flour
- 1 quart chicken stock
- 1 frozen petite peas
- 1/2 cup heavy cream
- 1 tbsp lemon zest
- Unbaked biscuits from ½ recipe Best Buttermilk Biscuits
Prepare
- Chop 1 lb Yukon Gold potatoes
- Chop 1 large sweet onion
- 1 leek, cleaned thoroughly, white and pale-green parts sliced into half moons
- Chop 2 1/2 cup carrots
- Chop 2 cup celery
- 2 chicken bouillon cubes, dissolved in 3 cups boiling water
- Chop 3 tbsp fresh thyme
- Chop 1/4 cup flat-leaf parsley
- 1 Simple Roast Chicken, meat pulled off the bone and shredded
- 4 tbsp unsalted butter, melted, for brushing the biscuits
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
In a large Dutch oven over medium-high heat, melt 1 cup (2 sticks) unsalted butter. Add the chopped potatoes, onion, leek, carrots, celery, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Stir to coat the vegetables with the butter and sauté until the onion is translucent and the vegetables begin to soften, 6 to 7 minutes.
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Step 3.
Sprinkle 1 cup all-purpose flour over the vegetables and stir to coat. Cook, stirring constantly, until no visible flour remains, about 1 minute.
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Step 4.
Pour in 1 quart (4 cups) chicken stock and the dissolved bouillon water (3 cups boiling water with 2 bouillon cubes). Add 3 tablespoons chopped fresh thyme and stir until the filling starts to thicken, about 5 minutes.
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Step 5.
Turn off the heat. Stir in the frozen peas, ½ cup heavy cream, ¼ cup chopped parsley, and 1 tablespoon lemon zest. Add the shredded chicken from the Simple Roast Chicken and stir to combine.
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Step 6.
Arrange the unbaked biscuits on top of the filling. Brush the biscuits with 4 tablespoons melted butter.
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Step 7.
Bake until the biscuits are golden brown and the potpie is bubbling, 40 to 45 minutes. Let cool for 5 minutes before serving.