Chicken Deep Dish Potpie Recipe
Chicken Deep Dish Potpie Recipe photo by Taste of Home

Chicken Deep Dish Potpie Recipe

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I adapted this recipe from a cookbook that I have had for many years. It's an excellent way to use up leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. Sometimes I make small individual pies and freeze them to have on hand. —Bonnie Jean Lintick, Kathryn, Alberta
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 6 servings


  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 1/4 cup cold water
  • 2-1/2 cups cubed cooked chicken
  • 2 cups fresh or frozen peas
  • 2 medium potatoes, peeled and cubed
  • 3 medium carrots, thinly sliced
  • 2 celery ribs, finely chopped
  • 1/4 cup finely chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 to 2 tablespoons chicken bouillon granules
  • 1-1/2 teaspoons dried tarragon
  • Pepper to taste
  • 1 cup milk
  • 1/2 cup chicken broth
  • Additional milk

Nutritional Facts

1 serving (1 piece) equals 634 calories, 32 g fat (18 g saturated fat), 128 mg cholesterol, 957 mg sodium, 58 g carbohydrate, 6 g fiber, 28 g protein.


  1. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside.
  2. For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust.
  3. Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry.
  4. Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.
Originally published as Deep-Dish Chicken Potpie in Reminisce March/April 2002, p48

Full-Bodied White Wine

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

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Reviewed Feb. 24, 2015

"Why would you use tarragon in a chicken pot pie? Ewww!"

Reviewed Jul. 1, 2013

"Forgot to add that it was 1/4 tsp of celery seed and I also added garlic powder about a tsp."

Reviewed Jul. 1, 2013

"This is the best pot pie recipe we have found so far. I highly doubt we will look for another at this point. The only thing I would change is to double up on the rue. It is pretty good for the first initial meal. But if you have leftovers, as we did, it is a bit dry after reheating. Another note, I had no tarragon so I used celery seed in its place."

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