Favorite Chicken Potpie Recipe
Favorite Chicken Potpie Recipe photo by Taste of Home
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Favorite Chicken Potpie Recipe

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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


  • 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: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.


  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 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.
    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°.
    Yield: 2 potpies (8 servings each).
Originally published as Chicken Potpie in Quick Cooking September/October 2003, p56

Full-Bodied White Wine

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

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Mary User ID: 9040983 259776
Reviewed Jan. 16, 2017

"Chill the filling completely to keep the crust from being doughy."

Cindy User ID: 9039648 259725
Reviewed Jan. 15, 2017

"The cook time at the top doesn't match the bottom. An additional 75 minutes was not built into my planning time! I'll be eating at 10pm. Can't let you know how it is until then!

Oh wait. I just reread this after reading several reviews and finding one that mentions time. That's the frozen pie option. Time to take it out of the oven!"

bidygirl User ID: 4493617 259597
Reviewed Jan. 13, 2017

"I have made this often and it is a great dish. My father-in-law loves it and is always asking when I will be making again because he would love another one soon!"

Tina9 User ID: 3222285 259459
Reviewed Jan. 9, 2017

"I've been making this recipe for the past year, it's absolutely delicious. I usually freeze one of the two, which I love. It's great knowing you have a meal ready in the freezer if needed. This meal is perfect for the colder seasons. I also appreciate that it's a recipe that you can throw in whatever veggies you have on hand. I love celery, so I'll saute celery with the onions and if I have green beans or anything else, I can make additions or adjustments with the veggie amounts."

April User ID: 9012960 259294
Reviewed Jan. 6, 2017

"This is the best chicken pot pie recipe I have ever made. It is delicious and freezes well."

Barbara User ID: 8988245 258247
Reviewed Dec. 17, 2016

"In a word...FABULOUS!! Followed the recipe as is except halved for the two of us and, due to personal preference, left out the corn but put in extra carrots and potatoes."

Michelle User ID: 8982904 257878
Reviewed Dec. 9, 2016

"This is an excellent recipe. I did add three hard boiled eggs. I reduced the tyme

and salt as suggested, and it was fabulous. I do recommend doubling the sauce through. It was too dry."

Brenda User ID: 8966474 256685
Reviewed Nov. 12, 2016

"Made this the first time as written. I felt it was too salty and the thyme flavor was overwhelming. The second time I used sodium reduced broth, eliminated the salt, and cut the pepper and thyme to a 1/2 tsp. It came out perfect. It is definitely a keeper."

powellcou User ID: 5464683 255515
Reviewed Oct. 16, 2016

"It was absolutely delicious! My family of 7 devoured this! I did make my own crust. My husband and son said if I was to change anything, the only thing they would want was more chicken. I followed the recipe perfectly and I thought the seasonings were perfect as well as the amount of flour. (and I am not a meat fan, so I thought the amount of chicken was perfect)"

iamnotagolem User ID: 3147791 255380
Reviewed Oct. 13, 2016

"I made this recipe for the first time, it's by far the best pot pie recipe I've ever had/made. I ended up with enough filling for 3 pies based on the recipe, but I'm not complaining. It turned out perfect by following the recipe, not sure why other reviews indicate needing to use less flour or seasonings."

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