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Chicken Potpie Recipe

Chicken Potpie Recipe photo by Taste of Home

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This hearty potpie feeds a lot for a little, at just $1.83 per serving. Its satisfying taste is worth the extra effort. —Valerie Belley, St. Louis, Missouri

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Chicken Potpie Recipe

Prep: 70 min. + cooling Bake: 25 min.

Yield: 7 Servings

70 25 95

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
4 cups water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup milk
1 cup frozen peas
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
BISCUITS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk

Directions

Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered at 400° for 25 minutes or until golden brown. Yield: 7 servings.

Nutritional Facts 1 cup chicken mixture with 1 biscuit equals 521 calories, 27 g fat (9 g saturated fat), 90 mg cholesterol, 935 mg sodium, 38 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Chicken Potpie in Taste of Home February/March 2009, p32

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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(1-10) of 17 reviews

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Reviewed on Apr. 01, 2013 by christycincy

This was oh so good! Comfort food at it's best. Growing up my mom would serve those frozen potpies in the little aluminum pans. I always hated those. If she had made potpies like this, I would have loved them. This took a little bit of work, but it was so worth it!

Reviewed on Nov. 19, 2012 by richerd42

I have made this several times. I do not cook my Veg in with the chicken. I steam them a little in the microwave. Sometimes if I don't have time I just stirfry the chicken to cook it. I also used fresh Basil which makes it really good. Everyone has loved this when I make it. I did not like it with the mushrooms so I leave them out.

Reviewed on Apr. 02, 2012 by Grmacat

This was delicious - I did leave out the mushrooms, used only 1 onion, replaced half the water with canned chicken broth (omitting the bouillion granules), and made the biscuits from a box mix.

Reviewed on Apr. 02, 2012 by richerd42

I have made this dish several times now and everyone just loves it. The biscuits are very flaky. I usually use chicken thighs and boneless breasts, instead of the whole chicken. It is easier to remove the meat from the bone. I do not cook the veg. in with the chicken. I thick slice them in my food processor and cook in Microwave. I like the Veg. cut up fairly small. I like it better without the mushrooms,even though I do like mushrooms. I thicken it with cornstarch not flour. The Basil adds a wonderful flavor to it.

Reviewed on Mar. 08, 2012 by ilka896

This was an awesome chicken pot pie recipe. The biscuit idea instead of pie crust is also awesome. This is probably the best pot pie I ever ate. Leftovers tasted even better the next day.

Reviewed on Mar. 06, 2012 by suesm

would have given this a 5 star except the biscuits did not cook properly . Will make again but use a flakey crust. Filling was very good

Reviewed on Mar. 05, 2012 by work_2_fish

I modified it a little. I roasted chicken the day before and made my own stock. I made half the rue and used cream of mushroom soup. It turned out really good.

Reviewed on Mar. 05, 2012 by Ruth Harris

I have not made this recipe, but am wondering if anyone has tried making it with salmon instead of chicken for lent.

Reviewed on Mar. 05, 2012 by mtlake1951

To Naveyah: I would use flaky canned biscuits in muffin tins or a small round pan for this recipe; it will produce a more flaky crust than a pie crust would, although pie crusts would work as well.

Reviewed on Mar. 05, 2012 by jj12345

I used puff pastry sheets and cut them out with cookie cutters (Holiday specific or just for fun) and topped it off with one or more depending on the size of the design of the cookie cutter.

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