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Chicken Potpie

 Chicken Potpie
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.
6 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 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)

Directions

  • 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.

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Chicken Potpie (continued)

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.