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

Favorite Chicken Pot Pie Recipe

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 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.

Full-Bodied White Wine

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

Reviews for Favorite Chicken Pot Pie

AVERAGE RATING
   (119)
RATING DISTRIBUTION
5 Star
 (106)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 28, 2014

My boys loved this. I omitted the milk in the filling because there seemed to be plenty of liquid already.

MY REVIEW
Reviewed Jul. 12, 2014

Every one enjoyed. Found recipe very easy. Also liked they told you wine to serve.

MY REVIEW
Reviewed Jun. 20, 2014 Edited Jun. 21, 2014

Good chicken pie!! I wasn't sure I had frozen peas and didn't want to dig through the deep freeze to see if I could find any, so I substituted frozen chopped broccoli so there would be some green in it. I was going to make my own pie crust, but decided not to bother because I had some biscuit mix, so I mixed some up and dropped biscuits over the top of the casserole. I cut down on the thyme, added maybe an eight of a teaspoon since I don't like things too heavily seasoned. Also, I halved everything as I just wanted one pie. Delish!! Will make again, and next time will probably make a pie crust from scratch when I'm not as rushed for time. Another thing....I don't think it needs a bottom crust, just one over the top.

MY REVIEW
Reviewed May. 5, 2014

You will never make another chicken pot pie after making this one! It is well worth the effort! If using frozen pie shells (like the tenderflake), I find I can get three pies out of this recipe! I also add chopped parsnips with the carrots and then cut down on the frozen veggies. The richness of the sauce is just incredible! Even my one year old eats an entire piece!!

MY REVIEW
Reviewed May. 2, 2014

This was wonderful...perfect combination of ingredients and very flavorful. It does take a while to put together, but a lot can be done ahead, e.g. cook and freeze individual bags of chicken to have on hand. To save time, I just bought packaged veggies (2) and added the chicken and potato. My husband loved it!

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