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Favorite Chicken Pot Pie Recipe
Favorite Chicken Pot Pie Recipe photo by Taste of Home

Favorite Chicken Pot Pie Recipe

Read Reviews (75)
4.87 75
Publisher Photo
Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck. —Karen Johnson, Bakersfield, California
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES: 16 servings

Ingredients

  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 packages (14.1 ounces each) refrigerated pie pastry

Nutritional Facts

1 serving equals 475 calories, 28 g fat (14 g saturated fat), 74 mg cholesterol, 768 mg sodium, 41 g carbohydrate, 2 g fiber, 15 g protein.

Directions

  1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Originally published as Chicken Potpie in Quick Cooking September/October 2003, p56

Nutritional Facts

1 serving equals 475 calories, 28 g fat (14 g saturated fat), 74 mg cholesterol, 768 mg sodium, 41 g carbohydrate, 2 g fiber, 15 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Favorite Chicken Pot Pie(75)

AVERAGE RATING
   (112)
RATING DISTRIBUTION
5 Star
 (99)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 25, 2014

Fantastic! My whole family loved the flavor. Definitely a keeper.

MY REVIEW
Reviewed Jan. 31, 2014

This recipe was perfection! My husband could not say enough good things about it! He said "Now this is what a chicken pot pie should taste like!" I followed the recipe exactly. I did use Yukon Gold potatoes instead of a regular baking potato. At first, I thought I would cut the recipe in half as I didn't think I needed two pies worth, but I am so glad I went ahead and made both. The chopping is a bit time consuming, so I am glad that now I will get two meals out of this one night of work. I put the other pie in the freezer for the future and cannot wait to have it for a simple meal a few weeks from now. Loved this!

MY REVIEW
Reviewed Jan. 25, 2014

My husband told me this recipe was a keeper and i can't take the leftovers to work. I am really glad I picked this recipe to try. We loved it!!!

MY REVIEW
Reviewed Jan. 17, 2014

Really filling. I added some dill and parsley flakes for some more flavor. And I added some poultry seasoning to the broth for a little chicken flavor boost. Baked pie came out wonderful. Second pie into the freezer. Hope to enjoy that next month!

MY REVIEW
Reviewed Jan. 15, 2014

This was delicious and satisfying! I used my own crust recipie so I could make one large pie instead of two. Total hit and my family loved it! Great comfort food!

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