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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Kdorfman User ID: 7269420 263709
Reviewed Mar. 20, 2017

"Excellent, time consuming but so with it!"

Cherylwolak71 User ID: 7933189 261960
Reviewed Mar. 1, 2017

"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!"

Judy User ID: 9091900 261818
Reviewed Feb. 26, 2017 Edited Feb. 27, 2017

"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."

krysfielder User ID: 5728656 261725
Reviewed Feb. 23, 2017

"Great pot pie! I used frozen mixed veggies and southern style hashbrowns to cut down on some of the prep."

Shirley User ID: 8975618 261534
Reviewed Feb. 19, 2017

"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."

Sheila User ID: 9084963 261532
Reviewed Feb. 19, 2017

"I made this recipe a couple weeks ago, but didn't buy the second pie crust. I froze the remaining mixture, and after getting a second crust, my other pie is now in the oven, and I can hardly wait to eat it! This is a very tasty recipe, and I plan on making it in the future! Thank you!"

KristineChayes User ID: 1441542 261253
Reviewed Feb. 13, 2017

"Made this for dinner tonight and my husband, who usually isn't a pot pie fan, really loved it! I doubled the recipe and made it in a 10"X14" rectangular pan. Followed recipe except I omitted the corn and instead added more peas and carrots. I put two crusts on greased bottom of pan and two over the filling. Worked fine. I think the thyme is the pivotal ingredient, adding a piquant flavor overall. I froze portions for my sons to take when they stop by. Delicious recipe, will certainly make it again!"

Robert User ID: 9056830 260419
Reviewed Jan. 28, 2017 Edited Feb. 27, 2017

"just finished making this and it's one of the best chicken Pot Pies I've ever eaten. Followed the recipe exactly and it's amazing.

Most recipes online don't turn out so great but this one did.
I'd let it sit a little longer than 15 min to set a little better but will be making this again and again."

JB User ID: 9055489 260369
Reviewed Jan. 27, 2017

"I have tried many pot pie recipes and this is hands down the best. I clicked on some of the other reviews that were 1/2 stars because I couldn't imagine why no one would like this. My best guess if you think it is too flour-y or too much thyme, then maybe try again because honestly I make these for anyone who is sick, birthdays, neighbors....and they rave constantly. Maybe a misstep in the recipe was done. The directions are correct and I like that they have the frozen bake time! It is listed separate for easy understanding! I love being able to have a frozen option such as this instead of soup/chili all the time."

Joanna User ID: 5114313 260343
Reviewed Jan. 26, 2017

"Scrumptious! I have been searching for a chicken Pot pie recipe and this one is a keeper! I didn't have any thyme so I substituted with poultry seasoning, using only half the amount required, perfect."

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