Everyday Food editor Sarah Carey shows us a time-saving way to make classic chicken potpie.

Chicken Potpie 3 Ways

Total Time: 1 hour
Yield: Serves 4


3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
5 tablespoons all-purpose flour
2 cups chicken broth
1/3 pound green beans, trimmed and cut into 1-inch pieces
2 cups diced cooked chicken
Salt and pepper
1 sheet thawed puff pastry
1 beaten egg


In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.

Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

Cook’s Note

If you don’t don’t have time to make the real deal, try a dumpling variation (about 45 minutes) or a pasta variation (about 30 minutes). All are a clever way to use up leftover chicken.

Sarah Carey, editor-in-chief of Everyday Food® Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.



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