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Chicken Potpie Recipe

Chicken Potpie Recipe photo by Taste of Home

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Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too!—Ada May Smith, Citrus Springs, Florida.

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Chicken Potpie Recipe

Prep: 30 min. Bake: 20 min.

Yield: 6-8 Servings

30 20 50

Ingredients

1 package (16 ounces) frozen mixed vegetables, thawed
2-1/4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
Pastry for single-crust pie (9 inches)

Directions

In a greased deep 2-1/2-qt. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside. In a small saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetable mixture.
Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Originally published as Chicken Potpie in Casserole Cookbook , p197

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Potpie

Chicken Potpie

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Reviewed on Nov. 10, 2012 by bidygirl

Loved this recipe! Very easy to make and Delicious

Reviewed on Nov. 07, 2012 by jilledavis1

Best chicken pot pie we've ever had! Our son said he'd eat it every night, and he doesn't even like vegetables!

Reviewed on Oct. 22, 2012 by Pamlico

Very good!

Reviewed on Jul. 17, 2012 by karadmiller

This was absolutely fantastic. I'm the only one that eats onions and mushrooms in this house so I substituted the mushrooms and onions with Ore Ida steam ready potatoes (keeping them frozen and cubed) I mix them into the cooked chicken and frozen vegetables. The dried thyme doesn't soften when making the broth so instead I use a little salt and pepper... it is excellent. My favorite recipe!

Reviewed on Feb. 05, 2012 by jocool459

Great recipe! I omitted the mushrooms, used top and bottom crusts, and used rotisserie chicken to make this even quicker! Loved it!