Classic Chicken Pot Pie Recipe
Classic Chicken Pot Pie Recipe photo by Taste of Home

Classic Chicken Pot Pie Recipe

Publisher Photo
Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too!—Ada May Smith, Citrus Springs, Florida.
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2-1/4 cups cubed cooked chicken
  • 1 cup frozen pearl onions, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1 can (14-1/2 ounces) chicken broth
  • 2 teaspoons chicken bouillon granules
  • Pastry for single-crust pie (9 inches)

Directions

  1. In a greased deep 2-1/2-qt. baking dish, combine the vegetables, chicken, onions and mushrooms; set aside. In a small saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetable mixture.
  2. Roll out pastry to fit top of dish. Place over filling; trim and flute edges. Cut slits in top. Bake at 450° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Chicken Potpie in Casserole Cookbook 2001, p197

Full-Bodied White Wine

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

Reviews for Classic Chicken Pot Pie

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
Reviewed Oct. 27, 2014

"MY COUSIN MADE THIS BEFORE, SO I WILL TRY IT NOW."

MY REVIEW
Reviewed Jan. 20, 2014

"Delicious. I used The Pioneer Woman's recipe for Perfect Pie Crust. Next time, I will do without the pearl onions. I used a 9.5" glass pie dish, and the only modification I had to make was using about half or 2/3rds of the bag of mixed veggies."

MY REVIEW
Reviewed Oct. 24, 2013

"Excellent!! Definitely a keeper!! Easy to fix and far and above any thing you buy in the frozen food section at the grocery store."

MY REVIEW
Reviewed Nov. 10, 2012

"Loved this recipe! Very easy to make and Delicious"

MY REVIEW
Reviewed Nov. 7, 2012

"Best chicken pot pie we've ever had! Our son said he'd eat it every night, and he doesn't even like vegetables!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT