Chicken Potpie Recipe

Chicken Potpie Recipe photo by Taste of Home

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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

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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