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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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."

AmyLew User ID: 7911283 255033
Reviewed Oct. 4, 2016

"I always use my own pastry but the filling was spot on. This was a typical roux so am uncertain why many thought it was too much flour? As with any roux you must cook long enough with liquid to make it a somewhat thick but creamy white sauce before adding the other ingredients so maybe that is the case. Will definitely keep this in the "wheelhouse" of recipes!!"

dietrichson6 User ID: 7342739 255023
Reviewed Oct. 4, 2016

"This one is a KEEPER! I've tried a lot of different recipes (almost each time I try a new one) - I think this one is the best yet. I followed what others have said and added less salt/pepper/thyme. (But love the thyme in it!) I doubled this recipe (I had just pulled apart 2 rotisserie chickens and had a lot of meat) and I could have made 3 decent size deep dish pot pies from that amount had I enough pie crust. As it was I ended up with 2 deep dish (probably over filled) pies -- with one going to the freezer. And I still some filling left over that I can make probably 3 mini pies from once I make more pie crust."

MY REVIEW User ID: 8871834 248799
Reviewed May. 29, 2016

"I loved this recipe ; however, cut the salt and pepper in half or at least I did; otherwise it would be too salty.

Also, I have an electric oven and at 425 degrees, it only took 25 mins to bake. The amt of thyme was fine; my husband loved it and had two helpings. I didn't think it was too thick at all; it was perfect because you added a lot of liquid ingredients ( milk and chicken broth and butter)
I didn't rate it a "5" only because the salt and pepper was way too much; definitely have to cut it in half. Otherwise it was excellent. Bon Appetit!!!!"

Kasha User ID: 179140 248415
Reviewed May. 19, 2016

"Tasty, based on the other reviews used less flour and increased the spices a little."

kimz28 User ID: 8839156 247244
Reviewed Apr. 18, 2016

"My family and I were not a fan of this recipe. It was so thick with all the flour and we couldn't taste anything but thyme. It was a bit salty as well. The seasonings were just overpowering. I think this would better suit my families tastes if the seasonings and flour were cut in half."

zeecat3 User ID: 8526680 246997
Reviewed Apr. 12, 2016


cookie9659 User ID: 8325313 246750
Reviewed Apr. 7, 2016

"This recipe is fantastic and simple. I cut it in half and only added some extra seasonings to the original recipe. It turned out wonderful. My husband had his plate clean before I was halfway through. It's a keeper!"

marshcooks User ID: 6624682 245273
Reviewed Mar. 11, 2016

"Love this recipe. I have made it three times and my family have commented how good it tastes. It is nice to use whatever you have on hand. One family member can't have corn so I just added mushrooms and celery. Love you can freeze one for later. It is in my recipe box as a keeper."

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