Chicken Potpie Recipe
Chicken Potpie Recipe photo by Taste of Home

Chicken Potpie Recipe

Read Reviews
5 11 13
Publisher Photo
Chicken potpie was a favorite childhood food, but my mother never wrote the recipe down. After some trial and error, I came up with this version. It tastes just like hers.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings


  • 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)

Nutritional Facts

1 serving (1 piece) equals 315 calories, 16 g fat (7 g saturated fat), 53 mg cholesterol, 651 mg sodium, 29 g carbohydrate, 2 g fiber, 13 g protein.


  1. 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.
  2. 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.
  3. Bake at 350° for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Chicken Potpie in Country Chicken Cookbook 1995, p56

Reviews for Chicken Potpie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 18, 2015

"haven't fixed this recipe as yet as I need to know how to reduce the sodium"

Reviewed Nov. 16, 2014

"Great recipe, I modified it slightly and removed the egg noodles and doubled the vegetables. Just a personal preference. There were no leftovers after my son and husband tried it."

Reviewed Mar. 8, 2014

"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."

Reviewed Feb. 9, 2014

"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."

Reviewed Nov. 9, 2013

"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!!"

Loading Image