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Chicken Potpie Recipe

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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. "They're perfect for company or a potluck."—Karen Johnson, Bakersfield , California

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Chicken Potpie Recipe

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

Yield: 12-16 Servings

40 35 75

Ingredients

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter, cubed
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
Pastry for two double-crust pies (9 inches)

Directions

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.
To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown.

Nutritional Facts 1 serving (1 piece) equals 494 calories, 29 g fat (14 g saturated fat), 75 mg cholesterol, 806 mg sodium, 43 g carbohydrate, 2 g fiber, 16 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.

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Reviews for Chicken Potpie (14)

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Reviewed on Apr. 23, 2012 by LabMom3

The Best Chicken Potpie Ever!! The first time we prepared this it was great. The second time and after we knew what we were doing...it was the best!! Thank you so much for sharing this recipe!!

Reviewed on Mar. 06, 2012 by maryagross

A real crowd pleaser. This is the best chicken pot pie recipe. I add extra peas because the everyone likes them.

Reviewed on Mar. 05, 2012 by slhendri

It was great! Turned out to be a little more work than I thought, but was well worth it!

Reviewed on Feb. 21, 2012 by LabMom3

My husband and I made this receipt this past weekend. Chicken Potpie is one of my favorite comfort foods and this recipe is the best I've ever had. Will definitely be adding it to my recipe box. Thanks for sharing this recipe!!

Reviewed on Jan. 02, 2012 by dkhoch

This is really yummy comfort food. I've made it twice now & my 4 kids love it. I usually make my own pie crust but I used the store bought to save time and couldn't believe how good this was (and easy).

Reviewed on Dec. 27, 2011 by ekatiakarpova

I have done it and I am not so happy, it has called a lot of butter and flour so it has strong flour taste and very rich.

Reviewed on Dec. 01, 2011 by amypee

I made this for the first time at the weekend, and It really exceeded my expectations. I was amazed at how easy and ridiculously tasty this was. I made my own pastry from scratch and can't wait to make this again!!! Thanks for sharing!

Reviewed on Nov. 18, 2011 by bdfloyd

This is the best pot pie. Ever. I plan on using leftover turkey in it after Thanksgiving.

Reviewed on Nov. 16, 2011 by amdmamaof4

So delicious! My family loves this and it's so easy to make.

Reviewed on Nov. 14, 2011 by Fkysar

Very easy to make and it is super delicious! My whole family enjoys it and I enjoy them eating vegetables without arguing.

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