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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
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 10, 2015

"I make this recipe religiously! My family loves it and its a great way for my kids to get a ton of vegetables. I use fresh mushrooms and add celery for that yummy crunch. Absolutely delicious recipe!"

MY REVIEW
Reviewed Feb. 14, 2015

"I made this tonight because my boyfriend said that he wanted chicken pot pie kfc style. I bought 6 soup mugs and double the recipe and it only filled 5 of the mugs. Everybody raved about this meal and want me to make it again. It is really easy to make."

MY REVIEW
Reviewed Feb. 9, 2015

"This was a good, quick, semi-homemade meal. I think I needed to mix the gravy with the vegetables better. I was in a hurry and just poured it on top and the gravy just sat there and didn't coat evenly. I will try it again and see if I need to adjust my rating. I used chopped onions and veggie broth with chicken bouillion (since I had one opened in the fridge). Tasted fine! Will make again!"

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."

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