- 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 vegetables are 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. 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
Sort By :
"Very easy to follow and truly fantastic. Go easy on the thyme, maybe just bake the chicken with rosemary and thyme and not stick it directly into the roux. and don't dice the potatoes too small or they kind of turn into a mash when baked."
"This is a five star pie."
"This is a family favorite! It is versatile and is a good basic recipe which allows for changing up the vegetables or even meats used. The sauce/gravy is delicious and not too heavy - easy to prepare so no need to use canned soups. It is true comfort food and we enjoy it year around! I would like to say that the second pie makes it to the freezer, but it often doesn't!"
"Excellent recipe and easy to make. I cut the recipe in half and make one pot pie."
"Excellent! Thank you so much for this yummy recipe! Changes I made: I only used 1/2 cup of butter. I added fresh asparagus I large diced and roasted the asparagus and the carrots together. Also added celery and saut?ed that with the onion. One can of corn instead of frozen. Used 4 cups of broth instead of 3. I used half & Half instead of milk. Also used Whole Wheat flour as I was out of white flour. Very pleased we could not taste the difference in the flour and will use it again when making this.My husband said Marie Callender's (a chain famous for their pies and pot pies) should use this recipe! Thanks again!"