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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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(11-17) of 17 reviews

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Reviewed on Mar. 05, 2012 by Naveyah

I don't have a comment, but a question. I wonder if this would work putting into ready to back pie shells (top and bottom)? Thoughts??

Reviewed on Oct. 05, 2011 by kimberkane

This is a family favorite, and often requested for birthday dinner! It's a lot of work to make, but I simplify it by using Pilsbury biscuits instead of making my own!

Reviewed on Dec. 12, 2010 by JessicaRae

This was LOT of work, but it turned out delicious! :)

Reviewed on Dec. 03, 2010 by Denisesw

It tasted really good. I only changed to low sodium bouillon cubes. I did not use any salt in biscuits and they turned ok maybe a little hard but I left them in the oven a little longer then the time said also.

Reviewed on Apr. 03, 2010 by aneusbaum

I love this recipe! My family is not big biscuit fans, so I top it w/ stuffing. Tastes delicious!

Reviewed on Mar. 09, 2010 by rrfrey21

My family really loved this recipe. The whole recipe had a great flavor and the biscuits were very easy and tasted great! I have already made this many times and its a keeper in my book! Thanks for sending it in.

Reviewed on Sep. 30, 2009 by aneusbaum

This is a very tasty recipe. So much better from scratch! I haven't made the biscuits yet, I'm not a big fan of biscuits, so I usually put stuffing on top at the last 10 min's.

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