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Favorite Chicken Potpie Recipe
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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

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


Reviews for Favorite Chicken Potpie

AVERAGE RATING
(218)
RATING DISTRIBUTION
5 Star
 (192)
4 Star
 (20)
3 Star
 (3)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Shirley User ID: 8975618 261534
Reviewed Feb. 19, 2017

"Excellent recipe. I like to make a double batch and freeze the filling. Then I can make pies later when I'm having a busy week. This one is a keeper."

MY REVIEW
Sheila User ID: 9084963 261532
Reviewed Feb. 19, 2017

"I made this recipe a couple weeks ago, but didn't buy the second pie crust. I froze the remaining mixture, and after getting a second crust, my other pie is now in the oven, and I can hardly wait to eat it! This is a very tasty recipe, and I plan on making it in the future! Thank you!"

MY REVIEW
KristineChayes User ID: 1441542 261253
Reviewed Feb. 13, 2017

"Made this for dinner tonight and my husband, who usually isn't a pot pie fan, really loved it! I doubled the recipe and made it in a 10"X14" rectangular pan. Followed recipe except I omitted the corn and instead added more peas and carrots. I put two crusts on greased bottom of pan and two over the filling. Worked fine. I think the thyme is the pivotal ingredient, adding a piquant flavor overall. I froze portions for my sons to take when they stop by. Delicious recipe, will certainly make it again!"

MY REVIEW
Robert User ID: 9056830 260419
Reviewed Jan. 28, 2017

"just finished making this and it's one of the best chicken Pot Pies I've ever eaten. Followed the recipe exactly and it's amazing.

Most recipes online don't turn out so great but this one did.
I'd let it sit a little longer than 15 min to set a little better but will be making this again and again."

MY REVIEW
JB User ID: 9055489 260369
Reviewed Jan. 27, 2017

"I have tried many pot pie recipes and this is hands down the best. I clicked on some of the other reviews that were 1/2 stars because I couldn't imagine why no one would like this. My best guess if you think it is too flour-y or too much thyme, then maybe try again because honestly I make these for anyone who is sick, birthdays, neighbors....and they rave constantly. Maybe a misstep in the recipe was done. The directions are correct and I like that they have the frozen bake time! It is listed separate for easy understanding! I love being able to have a frozen option such as this instead of soup/chili all the time."

MY REVIEW
Joanna User ID: 5114313 260343
Reviewed Jan. 26, 2017

"Scrumptious! I have been searching for a chicken Pot pie recipe and this one is a keeper! I didn't have any thyme so I substituted with poultry seasoning, using only half the amount required, perfect."

MY REVIEW
Nmstaples User ID: 8326098 260028
Reviewed Jan. 21, 2017

"Excellent. So often we all make a small tweak in the recipe, but I made this just as the directions stated. Ok, I made one tiny change and used closer to 2 1/2 cups of potatoes rather than 2 cups, but those cubed potatoes were just sitting there on my cutting board.

Very, very good. Even my 'food particular' mother loved it and was willing to take home leftovers :-)."

MY REVIEW
Amber User ID: 9044054 259932
Reviewed Jan. 19, 2017

"Very, VERY good! I have never really liked other chicken pot pie's that I have had in the past. But my husband and daughter LOVE them, and they've been asking me to make it forever. When I saw the video for this recipe it looked easy enough and I had all the ingredients already. (I didn't realize this was a double recipe though!) since it made enough for two pot pies I gave one away and they really enjoyed it to. The only thing I will change next time is so skip the corn and add two cups of green peas just because I think it looks prettier with more green in it."

MY REVIEW
Cindy User ID: 9043078 259885
Reviewed Jan. 18, 2017

"Made this today (half recipe) and loved it. I used a cup of the frozen hash browns instead of fresh potatoes and that worked fine. This is a keeper!"

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

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

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