Favorite Chicken Potpie Recipe
Favorite Chicken Potpie Recipe photo by Taste of Home

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 equals 475 calories, 28 g fat (14 g saturated fat), 74 mg cholesterol, 768 mg sodium, 41 g carbohydrate, 2 g fiber, 15 g 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 vegetables are 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. Yield: 2 potpies (8 servings each).
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°.
Originally published as Chicken Potpie in Quick Cooking September/October 2003, p56

Nutritional Facts

1 serving equals 475 calories, 28 g fat (14 g saturated fat), 74 mg cholesterol, 768 mg sodium, 41 g carbohydrate, 2 g fiber, 15 g protein.

This recipe pairs well with a full-bodied white wine.

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Reviews for Favorite Chicken Potpie

AVERAGE RATING
   (125)
RATING DISTRIBUTION
5 Star
 (112)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 1, 2014

This is a really good recipe. My husband absolutely loved it and so did my boys. You have got to try it.

MY REVIEW
Reviewed Sep. 27, 2014

flavor was perfection .

MY REVIEW
Reviewed Sep. 26, 2014

Really good! Def. the best pot pie I have ever had. I am a vegetarian so I swapped out the chicken for mushrooms and the chicken broth for vegetable broth. Amazing! Thank you. Great end of work week/Friday night comfort food meal.

MY REVIEW
Reviewed Sep. 25, 2014

This is the best chicken potpie, my kids would never eat potpie , now they ask for it.

MY REVIEW
Reviewed Sep. 6, 2014

This was great! Actually made it twice in one week. First time I only made 1/2 the recipe because it is only me and my younger son. It was gone by the next morning. Today I made the full recipe, I am working all weekend and wanted something here for him easy to heat up. The ONLY variations I made were using 1 tsp of pepper instead of 3/4 and fresh thyme instead of dried. Try it!

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