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Chicken Potpie Recipe

Chicken Potpie Recipe photo by Taste of Home

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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. These potpies are 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: 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.

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Reviews for Chicken Potpie

Chicken Potpie

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Reviewed on Jan. 09, 2013 by heishman01

First time I ever made a Chicken Potpie. It was excellent. My husband and kids enjoyed it and want me to make it all the time. Thank you for sharing.

Reviewed on Jan. 07, 2013 by Luv2eatnTN

I made this on 1-3-13 and it was delicious. I cut the recipe in half and only made one pie, as I was unsure if it would turn out & it tasted great!

Reviewed on Dec. 07, 2012 by rachel21doll

This turned out so good! I did a few things different though...I used 3/4 cup flour, and I bought a premade rotisserie chicken from the store and used that. Also, instead of using a crust, I baked it for 45 minutes then top it with unrolled cresent rolls and baked until the cresent rolls were golden. Mmmm so good! Will def make again

Reviewed on Nov. 30, 2012 by peacharmadillo

We also had enough filling for a third pie. We found that the crust browned before the bottom crust was done cooking, but we rather enjoyed the creaminess it added. If we make it again we would likely cut the thyme in half and add a second seasoning. It was just a lot of the same flavor.

Reviewed on Nov. 03, 2012 by bdoll01

This was so good. I can't wait to make the second one thats in the freezer. I would put less thyme in it, if any. But I will be making this again.

Reviewed on Oct. 26, 2012 by rdrakester

Very good! I make mine a little easier by using either a bag of frozen mixed veggies or 2-3 cans of mixed veggies. I also use only 2/3 c. each butter & flour and make my own chicken broth with Better than Bullion. I also add a little bit of sage to my filling for we like the flavor (1/4 tsp) and less pepper since DH doesn't care for it. We like more peas, carrots & corn and less potatoes in ours. Very good though and may use it again.

Reviewed on Oct. 26, 2012 by administrator

This was one of the best chicken pot pie recipes I've ever used! My daughter loves pot pies, and this one had a real chicken broth gravy and was seasoned just right and really brought the flavors out of the chicken and the vegetables. I will definitely make this again. Plus, it was nice to have an extra to freeze for a future dinner!

Reviewed on Oct. 24, 2012 by Cpugs

I cut up the chicken in cubes and sauteed it in some olive oil and sprinkled a little Adobo on it. Once I added the broth to the recipe I also added about a teaspoon full of chicken base to the sauce (Better Than Bouillon). Also I did have to add a little bit extra broth to help thin the filling out a little bit. My family and friends loved this!!!

Reviewed on Oct. 19, 2012 by jess.p

This was crazy easy to make!! I found though that it filled THREE regular pie shells. Probably two deep dish ones. Reheats beautifully and the seasoning is perfect!!

Reviewed on Oct. 14, 2012 by parksville

Really, really good. Used 1/2 cup ea of butter & flour as recommended. Did not have frozen corn so substituted sauted mushrooms & celery and did not use a bottom crust. Poured a portion of it (kept remainder for another day) into an 8-1/2 x 9 dish, covered w/ one rolled out sheet of puff pastry, sprinkled w/ minced fresh parsley & paprika, baked @ 375 for 70 min. 6 servings - our guests went back for seconds! Great w/ double cheese bread & spinach salad. A keeper!

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