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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
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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Reviewed on Sep. 26, 2012 by lbraden
Absolutely the best chicken pot pie ever. I make this often and use whatever veggies I have on hand and it always turns out great. I use store bought crusts to speed the process and usually only make one pie and use the extra filling as either gravy on top of the pie or on biscuits or toast later. Excellent recipe!
Reviewed on Sep. 25, 2012 by recipegirl25
MMMM.. best chicken potpie! Gravy is delicious. Great for company!!
Reviewed on Sep. 19, 2012 by Kimberly Hines
Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!
Reviewed on Sep. 17, 2012 by Sue Zappa
This has been a family favorite since I first made it when I received this issue of Quick Cooking. We have 6 children, so both pies would go in a single meal when all the kids were home! Now I can usually freeze one for later--unless some of my sons find out I'm making this & decide to come home for supper that night! I substitute 2 cups of frozen corn for the peas as my husband hates most vegetables. I've also made it with only the potatoes & onions. And, I use 1 tsp. of poultry seasoning instead of thyme because I don't like the flavor of thyme. My youngest daughter made it on her own for her 13th birthday because I only had the use of one arm at that time--I talked her through it & she was very proud of the compliments she received!
Reviewed on Sep. 05, 2012 by JennyMelynntoh
Seriously, only use half the butter it calls for (1/2 cup instead of 1 cup) it is still plenty rich and creamy. It was great.
Reviewed on Aug. 08, 2012 by Myra Fain
Very tasty! My friends loved it!
Reviewed on Jul. 31, 2012 by snowmoss
This is the BEST! I did cut back the butter by 1/2 a stick. I usually double this and make two 9 x 13 pans using homemade pie crust. I also just use frozen carrots and skip the potatoes due to a family allergy, but it does speed the process up a little bit :)
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