Chicken Potpie Recipe
- 1 cup chopped celery
- 1/4 cup chopped onion
- 2 tablespoons butter
- 2-1/4 cups water, divided
- 1-1/2 cups diced cooked chicken
- 1 cup frozen mixed vegetables
- 3/4 cup uncooked thin egg noodles
- 1 tablespoon chicken bouillon granules
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch
- Pastry for single-crust pie (10 inches)
- In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally. Combine cornstarch and remaining water; add to saucepan. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly.
- Pour into an ungreased 10-in. pie plate. Roll out pastry to fit plate; place over filling. Cut several 1-in. slits in the top.
- Bake at 350° for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving. Yield: 6 servings.
Reviews for Chicken Potpie(9)
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Very novice cook and have had nothing but success with the recipe. I think I have surprised my entire family with this one. Everyone loves it. We don't make both pies at once per the recipe but I just save the filling for later to make a second potpie a day or two later. So I haven't tried freezing and thawing a potpie as of yet.
I have made this several times and it is always good but did make some changes (when you are 40 ml from town you go with what you've got and family taste). I substituted turkey for the chicken (post Thanksgiving try). When sauting the celery and onion, I add about 1 clove minced garlic and 1 tsp Creole/Cajun spice for added tick. I cook spaghetti broken into pieces instead of the noodles and thicken the sauce with 2 tblsp cornstarch BEFORE adding the mixed veggies and meat. To give more sauce you can add a can of your favorite 'cream of...' soup or a jar of gravy. It will be tasty tonight on a cool and rainy evening.
This was so easy to make and delicious! Even my husband said it was a keeper! I sauteed the veggies in coconut oil and added a dash of MollyMcbutter to get the buttery taste. I also had left over chicken from a rotisserie and added it in with the rest of the chicken. I've already made this twice!!
Fabulous recipe. I sauteed the veggies in olive oil instead of butter because of a dairy intolerance. Will definitely make again!
doubled the batch and made it in a 9X13 pan. had just enough left over for lunch next day. everyone even kids loved it.