- 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.
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
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"This recipe is very easy and forgiving, and lends itself well to substitutions . I find the amount of filling is more than you need, so I make little puff pastry pockets whith what is left over and it is a big hit. I agree with other reviewers about the thyme and the butter, I use about half as much of both with a good result. I am no fan of store bought pastry, so I used the Betty Crocker two crust pie recipe which is deliciously flaky if somewhat tricky to roll, but if you put the dough between two pieces of parchment paper is comes out perfect."
"Very good. I mixed in a little cheese as well and next time I'll add chopped cooked bacon. Keeper recipe for sure!"
"I've made this pie on a couple of times and every time it gets rave reviews, even from the kids. I also like that I can freeze one or give it away. Great recipe and delicious!"
"Jeanettenfrench i substitute beef and beef broth all the time i use broth instead of milk also.i love this recipe have used it for a long time now."
"This is the best, like others I use my own pastry recipe. I have made it like stated which is great but I like it the best made with left over gravy and 1/4 to 1/2 cup of cream and less salt. My family love it. I make two, cook them both, eat one freeze one or give it away to friends or family. Thxs Karen Johnson"