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Old-Fashioned Chicken Potpie Recipe

Old-Fashioned Chicken Potpie Recipe photo by Taste of Home

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Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario

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Old-Fashioned Chicken Potpie Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables
PASTRY:
1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter

Directions

In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 591 calories, 38 g fat (22 g saturated fat), 141 mg cholesterol, 860 mg sodium, 39 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Old-Fashioned Chicken Potpie in Country Woman May/June 1999, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Old-Fashioned Chicken Potpie

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Reviewed on Apr. 10, 2013 by uneekdolldesigns

One of our "keeper" recipes- worth the effort and tastes great- love it!

Reviewed on Mar. 06, 2012 by nelsen7477

It was WONDERFUL. Made it on March 6 2012. I think I will add some corn next time

Reviewed on Mar. 06, 2012 by nelsen7477

It was Wonderful, I will add some corn next time

Reviewed on Jan. 29, 2012 by navywife01

this is delicious I found this recipe about 11 years ago when I got the taste of home magazine and we have made this recipe a lot

Reviewed on Oct. 14, 2009 by awimes

The best potpie ever! The crust is a lot of work, but completely worth it! Even my 3-year old, who is not particularly fond of anything asks specifically for this dish!