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
Test Kitchen Approved
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 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.


Reviews for Favorite Chicken Potpie

AVERAGE RATING
(197)
RATING DISTRIBUTION
5 Star
 (172)
4 Star
 (20)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
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!!!!"

MY REVIEW
Reviewed May. 19, 2016

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

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 12, 2016

"Awesome."

MY REVIEW
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!"

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