Chicken Potpie Recipe

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Chicken potpie was a favorite childhood food, but my mother never wrote the recipe down. After some trial and error, I came up with this version. It tastes just like hers.

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  • 6 Servings
  • Prep: 20 min. Bake: 45 min.

Ingredients

  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2-1/4 cups water, divided
  • 1-1/2 cups diced cooked chicken
  • 1 cup frozen mixed vegetables
  • 3/4 cup uncooked thin egg noodles
  • 1 tablespoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • Pastry for single-crust pie (10 inches)

Directions

  • In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups water, chicken, vegetables, noodle, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally.
  • Combine cornstarch and remaining water; add to saucepan. Increase heat to high; cook, stirring constantly, for 2 minutes or until thickened and bubbly. Pour into an ungreased 10-in. pie plate. Roll out pastry to fit plate; place over filling. Cut several 1-in. slits in the top.
  • Bake at 350° for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutrition Facts: 1 serving (1 piece) equals 315 calories, 16 g fat (7 g saturated fat), 53 mg cholesterol, 651 mg sodium, 29 g carbohydrate, 2 g fiber, 13 g protein.

Chicken Potpie published in Country Chicken Cookbook , p56

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