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Chicken Vegetable Potpie Recipe

Chicken Vegetable Potpie Recipe photo by Taste of Home

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I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington

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Chicken Vegetable Potpie Recipe

Prep: 20 min. Bake: 50 min.

Yield: 2 Servings

20 50 70

Ingredients

2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)

Directions

Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas.
Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.

Nutritional Facts 1 serving (1 piece) equals 903 calories, 42 g fat (16 g saturated fat), 95 mg cholesterol, 1,702 mg sodium, 96 g carbohydrate, 7 g fiber, 33 g protein.

Originally published as Chicken Vegetable Potpie in Reminisce Extra April 2000, p45

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Chicken Vegetable Potpie

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Reviewed on Jul. 26, 2011 by dhillaw57

Made the this chicken vegetable potpie for dinner and is was great. There is plenty for lunch tomorrow too! Will certainly make this again.

Reviewed on Mar. 25, 2011 by Kirchner

I made this wonderful pie for dinner last evening for my husband and myself. We had plenty for dinner, even had one small serving leftover for lunch the next day. What a great way to use up that last one cup of leftover chicken. We will be enjoying this again soon. Thanks for sharing it with everyone.

Reviewed on Aug. 30, 2010 by cwbuff

Thanks for the chicken pot pie recipe for only 2! Tried this this summer for my son and me, and it got a thumbs up. Next time I think I'll try either puff pastry or phyllo dough for the crust, and use 8-10 oz ramekins.

Reviewed on Nov. 10, 2008 by anataj

Reviewed on Aug. 03, 2008 by yuck

Chicken Vegetable Potpie

Thank you this sounds great wish

you had more 2 serving recipes.

i will print it & make it soon.

Vera