[X]

Home > Recipes > Chicken Potpie

Chicken Potpie Recipe

Chicken Potpie Recipe photo by Taste of Home

Read reviews (12)

Rate recipe

Few dishes are as comforting as the popular potpie. This satisfying version is loaded with veggies and chunks of chicken, and it costs just $1.57 a serving. —Lucille Terry, Frankfort, Kentucky

[X]

Rate Chicken Potpie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Potpie Recipe

Prep: 30 min. Bake: 25 min.

Yield: 4 Servings

30 25 55

Ingredients

3 medium carrots, sliced
2 medium red potatoes, cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cubed cooked chicken
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 green onions, sliced
Pastry for single-crust pie (9 inches)

Directions

Place the carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the broth, thyme, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Drain vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt. round baking dish.
Place pastry over filling; trim, seal and flute edges. Cut slits in top. Cover and freeze for up to 3 months or bake at 375° for 25-30 minutes or until crust is golden brown and filling is bubbly.
To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet.
Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 620 calories, 31 g fat (15 g saturated fat), 105 mg cholesterol, 1,360 mg sodium, 56 g carbohydrate, 6 g fiber, 28 g protein.

Originally published as Chicken Potpie in Taste of Home April/May 2008, p30

Full-Bodied White Wine

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

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

(1-12) of 12 reviews

Sort Reviews:

Reviewed on Jul. 12, 2011 by patches08

PEOPLE STOP LEAVING REVIEWS WHEN HAVEN'T EVEN TRIED THE RECIPE!!!!!!

WHO CARES ABOUT FAT CONTENT! This not weight watchers it's taste of home.

Reviewed on Mar. 02, 2011 by handiquilter

I haven't made this recipe yet. I was just in the process but the others mentioned the fat content. Did anyone notice the sodium content? It must be enough for a week. Using soup makes a good recipe but low sodium soup is a must.

Reviewed on Jan. 23, 2011 by kbealsie@yahoo.com

Great for the cold winter nights... YUMMY.

Reviewed on Nov. 18, 2009 by kmnowak

Easy and deelish!

Reviewed on Mar. 19, 2009 by Trishjean

To cut down on the fat content you could eliminate the butter altogether and add the flour to the broth and use fat free chicken broth. I made it this way and it still tastes great and my family loved it. Pat

Reviewed on Mar. 19, 2009 by mrsgreinke

If indeed the fat content is correct, you would be consuming almost an entire day's worth of the saturated fat allowed in the average 2000 calorie diet.

Reviewed on Mar. 19, 2009 by Maxi

But just think how much fun and tasty it will be eating it! Don't think of the calories or fat grams, etc. OR: just don't make it and deprive you family of some really tasty food!

Reviewed on Mar. 19, 2009 by melajudy

If the nutrition information is correct, this is not very healthy....31 g. fat with 15 g. sat. fat!

Reviewed on Mar. 19, 2009 by ckeedy

The first time I tried this, I went exactly by yhe recipe except for the turnip. My husband and I never liked turnips. Next time I tried the canned peas & carrots, & the diced potatoes,and drained the vegetables in a large colander. My husband said the more times I make the better it gets. I remember the store bought chicken pot pies my mother used to get.Those were not pleasant memories or smells either. But this recipe changed my mind.

Reviewed on Mar. 08, 2009 by jenmiddlebrook

We have made this recipe twice. I don't like mushrooms so we omit that and add corn instead. I was pleasantly surprised by the turnip, never had eaten one before. The first time the thyme was too overwhelming, so I just sprinkled in a small bit the second time. We also use a crust on the bottom, bake it for about 15 minutes alone, then add the filling and top shell to finish it off. It's fantastic!

Reviewed on Feb. 23, 2009 by blanquitanation

I made this recipe and it was FANTASTIC! I used a brown onion instead of the green; I never tried turnips before... I was pleasantly surprised. My fiance said this was the best potpie he has ever eaten.

Reviewed on May. 02, 2008 by tjmalone

I tried this recipe last night and we liked it a lot. I don't like turnips so I substituted more potatoes and we both don't like mushrooms so I just left that out. I also wanted a traditionl onion taste so I used chopped onion for the green onion. The next time I make it, I think I will use a little less thyme. It was a little strong for me. I think I will put a little garlic in it next time also. I used store bought pastry and also used canned potatoes and they worked out just fine.(Didn't have any fresh potatoes on hand)

View less >