Classic Chicken Potpie Recipe photo by Taste of Home
Classic Chicken Potpie
TOTAL TIME: Prep: 20 min. Bake: 20 min. + standing
YIELD: 8 servings.
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.
Ingredients
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3 cups frozen mixed vegetables (about 16 ounces), thawed
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2-1/4 cups cubed cooked chicken
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1 cup frozen pearl onions, thawed
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1/4 cup butter
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1/4 cup all-purpose flour
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3/4 teaspoon dried thyme
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1 can (14-1/2 ounces) chicken broth
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2 teaspoons chicken bouillon granules
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Dough for single-crust pie
Directions
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1.
Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
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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.
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3.
On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
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4.
Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts
1 serving: 363 calories, 21g fat (12g saturated fat), 82mg cholesterol, 757mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 16g protein.
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