My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage—it brings a totally different flavor to the dish. —Lysa Davis, Pine Bluff, Arkansas
- 2 cans (9-3/4 ounces each) chunk white chicken, drained
- 1 can (15-1/4 ounces) lima beans, drained
- 1 can (15 ounces) sliced carrots, drained
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 can (14-1/2 ounces) sliced potatoes, drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1-1/2 teaspoons rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 packages (15 ounces each) refrigerated pie pastry
- 1 tablespoon butter, melted
- In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
- Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.
- To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet.
- Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting. Yield: 2 pies (6 servings each).
Originally published as Chicken Potpies in Simple & Delicious January/February 2010, p60
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