- 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
- 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.
- 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.
- 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.
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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Favorite Chicken Potpie
"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."
"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."
"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."
"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!"
"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!"
"Excellent, time consuming but so with it!"
"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!"
"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."
"Great pot pie! I used frozen mixed veggies and southern style hashbrowns to cut down on some of the prep."
"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."