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Chicken Potpies Recipe

Chicken Potpies Recipe photo by Taste of Home

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My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage—it brings a totally different flavor to the dish. —Lysa Davis, Pine Bluff, Arkansas

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Chicken Potpies Recipe

Prep: 25 min. Bake: 35 min. + standing

Yield: 12 Servings

25 35 60

Ingredients

2 cans (9-3/4 ounces each) chunk white chicken, drained
1 can (15-1/4 ounces) lima beans, drained
1 can (15 ounces) sliced carrots, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) sliced potatoes, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 teaspoons rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (15 ounces each) refrigerated pie pastry
1 tablespoon butter, melted

Directions

In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.
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: 2 pies (6 servings each).

Nutritional Facts 1 piece equals 459 calories, 23 g fat (9 g saturated fat), 40 mg cholesterol, 1,173 mg sodium, 48 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Chicken Potpies in Simple & Delicious January/February 2010, p60

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Chicken Potpies

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Reviewed on Dec. 08, 2011 by noftgers5@yahoo.com

This is how I have been making my pot pies for years and my kids gobble them up!

Reviewed on Feb. 27, 2011 by RedRain

I make a similar recipe but use all fresh ingredients which I parboil before using in the pie. I also use puff pastry as the crust and simply fold over the multiple layers of puff pasty onto the pie and then cook it. By using fresh ingredients, you avoid all of that needless sodium, particularly that in canned chicken, and fresh tastes so much better than canned anything!

Reviewed on Feb. 26, 2010 by Sjmason

I really liked this recipe, however, for my taste, there were too many potatoes, so the next time I make this dish I will probably omit the potatoes and substitute with another vegetable, perhaps corn or broccoli. I have always purchased Marie Callendar pot pies because I thought it would take too much time to make one, but I tried this recipe one day when I took a vacation day from work and was very pleasantly surpried that it went together in a snap! Thank You, I Love Simple & Delicious. Sherry Mason, Pinellas Park, FL