These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole.
I adapted this recipe from a cookbook that I have had for many years. It's an excellent way to use up leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. Sometimes I make small individual pies and freeze them to have on hand.
—Bonnie Jean Lintick, Kathryn, Alberta
The first time you make this recipe, you'll understand how it got its name. Just about as fast as you can open a couple of cans and brown a crust, it's done. It's great year-round, but it's especially suited to the winter months because it comes out of the oven hearty and steaming hot.
I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie.
When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day!
-Marva Vandivier, Battle Ground, Washington
I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook.
I created a new title for my mom's pot pie recipe while trying to come up with a clever menu for our Presidents' Day Party. An old political slogan came to mind that fit the theme and my main dish just fine! It's chock-full of chicken and vegetables.
-Mary Beth de Ribeaux, Gaithersburg, Maryland
"This hearty meal-in-one takes just 10 minutes to assemble before popping it in the oven," says Dorothy Smith of El Dorado, Arkansas. Not only is it easy to prepare, it's easy on your budget at just 54 cents a serving.