[X]

Home > Recipes > Chicken Potpie

Chicken Potpie Recipe

Chicken Potpie Recipe photo by Taste of Home

Read reviews (45)

Rate recipe

Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck. —Karen Johnson, Bakersfield, California

[X]

Rate Chicken Potpie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Potpie Recipe

Prep: 40 min. Bake: 35 min. + standing

Yield: 16 Servings

40 35 75

Ingredients

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry

Directions

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutritional Facts 1 serving equals 475 calories, 28 g fat (14 g saturated fat), 74 mg cholesterol, 768 mg sodium, 41 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Chicken Potpie in Quick Cooking September/October 2003, p56

Full-Bodied White Wine

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken Potpie

Chicken Potpie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 45 reviews

Sort Reviews:

Reviewed on Apr. 10, 2013 by Birdbrain777

This was so yummy!! I actually made it in to mini pot pies using a muffin tin. They were perfect size for my kids, who really liked it. I just halved the recipe and used a 4 inch round cutter for the bottom and a 3 inch round for the top and cut it out of the store-bought pie crust. I also brushed the tops with an egg wash.

Reviewed on Apr. 02, 2013 by mrichards1993

Awesome recipe! We just modified it to make a turkey pot pie and it was by far the best pot pie I have ever had in my life. We will definitely be making this again!

Reviewed on Apr. 02, 2013 by mrichards1993

Awesome recipe! We just modified it to make a turkey pot pie and it was by far the best pot pie I have ever had in my life. We will definitely be making this again!

Reviewed on Mar. 25, 2013 by lberry222

Phenomenal! Halved the ingredients to make one deep pie as well. I didn't use as much flour either because I noticed the filling to be too thick so I used extra broth to compensate. This was delicious:)

Reviewed on Mar. 24, 2013 by kelso129

This was great! The first pie was wonderful, and we had the other one last night.... cooked that one for an hour at 425 with no temp change and it came out fine!

Reviewed on Mar. 15, 2013 by mac425

Best Chicken Pot Pie!! Very creamy and hearty. Recipe was easy to follow. Freezes very well!! Have made with chicken and also with leftover turkey from Thanksgiving. Will make this again and again!!

Reviewed on Feb. 23, 2013 by Jaimedel

Also, I added a bit extra pepper and salt while mixing before putting everything in the pies. It was to dull down the overpowering thyme, which did help prior to baking. It was strong after, obviously.

Reviewed on Feb. 23, 2013 by Jaimedel

This was great, except I felt it called for a bit too much thyme so I will make it with less next time. But otherwise it was delicious.

Reviewed on Jan. 27, 2013 by Karen4180

I have been making this recipe for years. Definitely one of my favorites. Love having one in the freezer for later.

Reviewed on Jan. 20, 2013 by tiffany_7282

This was my first time making a homemade pot pie. It turned out great! I halved the recipe and made one deep dish pie and had no leftover filling. The only change I will make is to use a little bit more chicken broth for the gravy, mine ended up just a little too thick (even before the boiling/thickening stage).

View all >