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

Classic Chicken Pot Pie Recipe

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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
   (16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 22, 2015

"This was really good! Had leftovers for lunch the next day. Will make again."

MY REVIEW
Reviewed Nov. 22, 2014

"This is delicious. I had some leftover grilled chicken so used that. I also substituted chopped onions for the pearl onions and sliced par cooked fresh mushrooms for the jarred mushrooms. I made this on a very cold night. The aroma while it bakes was enticing and the flavor didn't let us down. I will definitely be making this again."

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."

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