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Deep-Dish Chicken Potpie

 Deep-Dish Chicken Potpie
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.
6 ServingsPrep: 25 min. Bake: 1 hour


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 6 to 8 tablespoons cold water
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2-1/2 cups cubed cooked chicken
  • 2 cups fresh or frozen peas
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 3 medium carrots, thinly sliced
  • 1/4 cup chopped onion
  • 1 teaspoon milk


  • In a large bowl, combine flour and salt; cut in butter until mixture
  • resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring
  • with a fork until a ball forms.
  • Divide pastry into thirds. On a floured surface, roll two-thirds of
  • the pastry to fit an ungreased 2-qt. baking dish; line dish with

2 of 2

Deep-Dish Chicken Potpie (continued)

Directions (continued)

  • pastry.
  • For filling, melt butter in a large saucepan; stir in flour until
  • smooth. Add the cream, broth, salt, thyme and pepper. Bring to a
  • boil; boil for 2 minutes, stirring constantly.
  • Stir in the chicken, peas, potatoes, carrots and onion. Pour into
  • prepared dish. Roll out remaining pastry to fit top of dish. Place
  • over filling; seal edges. Cut slits in top; brush with milk.
  • Bake at 350° for 1 hour or until vegetables are tender. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 672 calories, 35 g fat (20 g saturated fat), 142 mg cholesterol, 823 mg sodium, 60 g carbohydrate, 6 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.