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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


  • 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.


  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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 23, 2015

"OMG. What. A. Recipe. To-die-for delicious! I want to add a photo of my pie, but there appears to be no manner in which to do so."

Reviewed Jan. 18, 2015

"This recipe was absolutely wonderful. I rolled my own crust so it took me a little longer. My whole family loved it. Even my very picky soon-to-be-10yr old liked it and asked for more."

Reviewed Jan. 13, 2015

"This recipe was fantastic! It took me one hour including the pastry dough( I used chef Ramsey quick puff pastry recipe) . My adjustments were ...I used baby potatoes with skin ,1 can of corn, 1 cup of peas, and 1 cup of vanilla almond milk. I used an extra 1/2 cup of chicken broth to compensate for the thickness of the almond milk.

I did not use thyme or carrots because they are flavors my family does not enjoy!
Bon Appetite!"

Reviewed Jan. 8, 2015

"Tasty Comfort Food . Substantial meal for a cold day. My husband loved it. The prep time is not accurate if you peal and cut your own potatoes, onions and carrots, count on prep time of at least 1 1/2 hours. If you buy a rotisserie chicken from Costco or another store , you need to buy two chickens for this recipe. This recipe makes 2 LARGE pies. It's enough, supposedly, to feed 16 people, but realistically 2 pies will feed about 8-10 adults because you will eat more than an eighth of a pie! We are average adults and the two of us ate a half of a pie... it's so heavy that you will not need anything else other than the pie for dinner. The diced potatoes get "lost" in the pie- maybe I should cut them in larger pieces next time. This would be a great hit for a pot luck."

Reviewed Dec. 30, 2014

"Wow this was phenomenal! I actually ran out of all-purpose flour for the first time in my life! I had to work with whole wheat flour. I made my own crust-highly recommend- and the filling was just perfect. My husband said this was Amazing! My go-to recipe was the All-American Turkey Pot pie on TOH, but this one wins! However, I will continue to make the crust from the turkey recipe-its to die for!"

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