Food Tips: An easy chicken potpie

  • Posted: Tuesday, October 8, 2013 1:27 a.m.

Sunny Anderson uses quick-cooking chicken tenders and cuts them into bite-size chunks for her easy, satisfying potpie. It’s a natural for a chilly fall evening.

Easy chicken potpie

1-1/2 pounds chicken tenders (about 10 tenders)


1/2 teaspoon sweet paprika

1/2 teaspoon dried sage

1/4 teaspoon dried oregano

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 cup frozen pearl onions

1 cup frozen peas and diced carrots

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups low-sodium chicken stock

1 cup heavy cream

1 store-bought pie crust, unbaked and thawed if frozen

1 egg, lightly beaten

Special equipment: 10-inch cast-iron pan

Preheat the oven to 400 degrees F.

Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.

To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.

Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut three vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

Notice about comments:

Salisburypost.com is pleased to offer readers the ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. Salisburypost.com cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not Salisburypost.com. If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Full terms and conditions can be read here.

Do not post the following:

  • Potentially libelous statements or damaging innuendo.
  • Obscene, explicit, or racist language.
  • Personal attacks, insults or threats.
  • The use of another person's real name to disguise your identity.
  • Comments unrelated to the story.