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).

Test Kitchen Tips
  • Feel free to use your favorite homemade pie pastry.
  • When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.
  • 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

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    kgollsneide User ID: 3893400 264751
    Reviewed Apr. 17, 2017

    "This is a fantastic pot pie recipe! I was really impressed with how well the frozen one baked up when I was ready to use it."

    bar88 User ID: 7460793 264641
    Reviewed Apr. 13, 2017

    "Made this today and my house smells so good. Gave one pot pie to my parents, my dad just called to say how good it was. Waiting to put ours in the oven when hubby leaves work. The filling is really good and was simple to make. My only change was I used green beans instead of peas (my dad hates peas) and used top crust only. Will absolutely make this again."

    Robby1 User ID: 1478802 264186
    Reviewed Apr. 1, 2017

    "The chicken filling is the absolute best I have tried and will definitely make again. As a personal preference though, the only thing I would change is to only use crust on the top, or top it off with puff pastry."

    merrycarrie User ID: 7041288 263963
    Reviewed Mar. 27, 2017

    "Wonderful Recipe, I served it for a ministry appreciation dinner. All the guests loved it as did my very finicky son in-law. I did alter it just a little by adding 2 Bay Leaves (removed before placing in casserole/ pie pan(s)) and 1 1/2 tsp Poultry Seasoning. I did this primarily because I was using rotisserie chicken and wanted to make sure I had full bodied flavor. This recipe is a keeper!"

    Ericka User ID: 9118525 263874
    Reviewed Mar. 25, 2017

    "This is the best chicken pot pie I have ever eaten! I don't usually write reviews, but I had to join TOH just to let everyone know that this recipe is amazing. I followed the recipe exactly as written and everything is just delicious; I wouldn't change a thing. The seasonings are just right, and it has become a staple in my house. My picky eaters love this, and my husband said that this is his favorite meal! Thank you for sharing such a delicious recipe!"

    Kdorfman User ID: 7269420 263709
    Reviewed Mar. 20, 2017

    "Excellent, time consuming but so with it!"

    Cherylwolak71 User ID: 7933189 261960
    Reviewed Mar. 1, 2017

    "I love all the fresh ingredients! My kids love this, it's a good way to get some vegetables in them. The seasonings are perfect. I don't change a thing!"

    Judy User ID: 9091900 261818
    Reviewed Feb. 26, 2017 Edited Feb. 27, 2017

    "Awesome recipe!!

    My husband and son loves chicken pot pie and I typically buy them fresh from a warehouse club. Been wanting to make a pot pie from scratch and found this recipe. Made it last night and hands down it was the best pot pie they have ever had. I even ate it and I don't like pot pie!!
    Planning on making it agin and will swap out chicken with beef stew meat and beef broth."

    krysfielder User ID: 5728656 261725
    Reviewed Feb. 23, 2017

    "Great pot pie! I used frozen mixed veggies and southern style hashbrowns to cut down on some of the prep."

    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."

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