NEXT RECIPE >

Classic Chicken Potpie Recipe
Classic Chicken Potpie Recipe photo by Taste of Home
Next Recipe

Classic Chicken Potpie Recipe

Read Reviews
5 24 25
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: 20 min. Bake: 20 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
MAKES: 8 servings

Ingredients

  • 3 cups frozen mixed vegetables (about 16 ounces), 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)

Nutritional Facts

1 serving: 363 calories, 21g fat (12g saturated fat), 82mg cholesterol, 757mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 16g protein.

Directions

  1. Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
  2. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
  3. Roll pastry dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
  4. Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
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 Potpie

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (5)
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
Njense 245526
Reviewed Mar. 16, 2016

"This is a delicious recipe. I sauted cubed chicken with one chopped onion and set that aside. I doubled the white sauce using low sodium chicken broth and skim milk. MIxed the sauce with chicken, onions and vegetables and covered with pie crust. Next time I want to substitue the pie crust with puff pastry. really and easy to make"

MY REVIEW
buffetboss 242946
Reviewed Jan. 31, 2016

"Hubby ate it w/o complaint except when dishing it out, he said, "It doesn't look the same" (as the former CPP.) I halved the recipe, using 10 oz. chicken broth, 1 1/2 tsps. chicken Better Than Boullion, about 1 1/2 tsps. Trader Joe's Poultry Rub, omitted the 'shrooms & onions, substituted 3T. organic corn starch, and substituted torn pan-toasted 3 Bakers gluten free bread coated with 1/2 cup melted butter. It's is simpler & quicker to create than my former recipe. Sorry this is so long."

MY REVIEW
Rivkel 238326
Reviewed Nov. 28, 2015

"I made this because I could not access my usual recipe box on Taste Of Home tonight. For some reason. I often find the website to be difficult when I use my IPad. I would make more flour butter sauce next time because mine was not too creamy. The store was out of pearl onions today so I used regular onion and it was fine. But overall, my family ate it so that is a success in my book."

MY REVIEW
chefheidi18 237846
Reviewed Nov. 22, 2015

"It was really good. I did both the bottom and top crust. Super easy to make too."

MY REVIEW
dilbert098 233724
Reviewed Sep. 29, 2015

"Didn't use pearl onions, red instead, no mushrooms. Delicious. Will be making again!"

MY REVIEW
vj221979 232112
Reviewed Aug. 31, 2015

"Wonderful and easy to make. I will make this again for sure. The only things I changed was I made double crust and used chopped onion."

MY REVIEW
mamaofthree 222472
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
rondaodell 220520
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
meerb98@aol.com 220141
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
muffercat 218570
Reviewed Jan. 22, 2015

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

Loading Image