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Favorite Chicken Potpie Recipe

Favorite Chicken Potpie Recipe

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 YIELD: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

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).

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.

Reviews for Favorite Chicken Potpie

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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!"

MY REVIEW
Reviewed Mar. 11, 2016

"Love this recipe. I have made it three times and my family have commented how good it tastes. It is nice to use whatever you have on hand. One family member can't have corn so I just added mushrooms and celery. Love you can freeze one for later. It is in my recipe box as a keeper."

MY REVIEW
Reviewed Mar. 11, 2016

"Yum! Great chicken pot pie recipe. Made my own homemade crust - recipe on Allrecipes (http://allrecipes.com/recipe/12492/pie-crust-iv/). Great consistency. Would add a little more spices."

MY REVIEW
Reviewed Mar. 7, 2016

"Hands down THE best Chicken Pot Pie recipe out there!!!"

MY REVIEW
Reviewed Mar. 6, 2016

"Very good pie plus it makes two of them"

MY REVIEW
Reviewed Feb. 21, 2016

"This was awesome!! And, to have one for the freezer too is such a bonus. The thyme is the key ingredient that makes it unique & yummy."

MY REVIEW
Reviewed Jan. 31, 2016

"Absolutely love this"

MY REVIEW
Reviewed Jan. 29, 2016

"Love the previous reviewers idea of using the frozen pie crusts on the bottom and one package of the refrigerated crusts for the top. You are freeing up your pie plates from being in the freezer and if you take one to someone else, they don't have to return the plate! So good!"

MY REVIEW
Reviewed Jan. 18, 2016

"Absolutely FANTASTIC! This is the best recipe for Chicken Potpie and much rather use the amount of butter in this recipe than canned cream soups, which most potpie recipes use. I halved the recipe & followed the recipe exactly. However, right before putting it in the oven I brushed the top crust with egg wash. Karen, THANK YOU so much for sharing your recipe with us all."

MY REVIEW
Reviewed Jan. 17, 2016

"I've made this recipe numerous times and it always comes out great! I cut the recipe in half and use half of the required flour amount because we like our gravy thinner. I add two tablespoons of white wine to the broth/milk mixture. I also only use one crust on top (no crust on the bottom). This recipe is a keeper!"

MY REVIEW
Reviewed Jan. 17, 2016

"This recipe is great. I made one pie then froze the rest to use in a new pie crust later."

MY REVIEW
Reviewed Jan. 14, 2016

"Absolutely delicious and easy to make. Hearty meal that sticks to your ribs!"

MY REVIEW
Reviewed Jan. 8, 2016

"I always make these ahead and freeze them when I'm using up leftover chicken or turkey.

I have one little trick I use, I buy two pre-made pie crusts and only one package of the
refrigerated rolled out pie crust. I can freeze the pies, ready-to-bake without having to do so in my pie plates.
I fill the ready made crusts with the filling, then brush the edges with egg wash, top with pie crust sheets and press firmly with fork to adhere together.
This makes the perfect, 'no clean up' dinner for busy days, especially during the holidays."

MY REVIEW
Reviewed Jan. 6, 2016

"I've been making this Chicken Potpie for a few years now and can't believe I've never reviewed it. I only make half because there's just the two of us, but this is the only pot pie I ever make because it's easy, doesn't use canned soup, and taste excellent! If you don't have exactly what's in the recipe, you can substitute anything your heart desires and it's always good. Thanks, Karen Johnson, for making me look like a great cook!"

MY REVIEW
Reviewed Jan. 6, 2016 Edited Jan. 21, 2016

"Cut the recipe in half as only two of us. Excellent as is. I only added a bit of fresh ground nutmeg to the roux, just because I always add nutmeg to a roux. Not sure with the thyme I really needed it in this one. Also, needed bit more broth than stated or sauce gets to dry. Great dish! Update: On the warm up with leftovers did get very dry, if left overs next time will add a can of cream chicken soup, or make more roux. Still delicious even dry!"

MY REVIEW
Reviewed Dec. 31, 2015

"I made this pot pie for dinner, very good. I cut the recipe I half. Came out great. The next time I make it I'll make a looser gravy since we like lots of gravy in ours."

MY REVIEW
Reviewed Dec. 20, 2015

"This is a very good chicken potpie but be aware that it makes alot !- I was unable to fit it into 2 9 inch pie pans and used two larger deep dish rectangular dishes. I really like the flavor of the filling and the fact that nothing canned was used- all vegetables either fresh or frozen."

MY REVIEW
Reviewed Dec. 11, 2015

"DELICIOUS, EASY, ALSO FREEZES WELL"

MY REVIEW
Reviewed Dec. 9, 2015

"This is a GREAT recipe- the first chicken pot pie that my family really likes and requests. I have made it three times and it turns out perfect every time and warms up nicely the next day."

MY REVIEW
Reviewed Dec. 6, 2015

"Very yummy! I halved and made one pie with home made crust and vegetarian chicken."

MY REVIEW
Reviewed Dec. 6, 2015

"I am not normally a huge fan of chicken pot pie; however I had lots of Thanksgiving leftovers to use, so I thought I would try one. Well, boy and I glad I did! I am now a believer! This is the BEST chicken (or turkey!) pot pie I have ever eaten! Even my husband raved! I did leave out the corn, and probably lowered the amount of thyme (my shaker bottle wouldn't let me take the lid off, so I just poured a couple of shakes worth in the sauce). This recipe halves well, as I wasn't about to make 2 pot pies (see first comment about not liking pot pie). I will definitely make the full recipe next time and freeze one! Thanks for the amazing recipe!!"

MY REVIEW
Reviewed Dec. 1, 2015

"OMG it was fabulous - I used sweet potatoes instead-just great"

MY REVIEW
Reviewed Nov. 26, 2015

"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."

MY REVIEW
Reviewed Nov. 21, 2015

"Very good. I mixed in a little cheese as well and next time I'll add chopped cooked bacon. Keeper recipe for sure!"

MY REVIEW
Reviewed Nov. 1, 2015

"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!"

MY REVIEW
Reviewed Oct. 28, 2015

"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."

MY REVIEW
Reviewed Oct. 26, 2015

"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"

MY REVIEW
Reviewed Oct. 20, 2015

"I made this tonight, it tastes great! The consistency is perfect. I used almond coconut milk instead of regular milk and 3/4 cup butter instead of the full cup. I would agree with the other reviews to use less thyme as I did not, it is just a tad bit much if you use the whole teaspoon! I plan on freezing the other half of the filling to use at a later date with biscuits :-) Good luck!!"

MY REVIEW
Reviewed Oct. 18, 2015

"Can I make this with beef instead of chicken? And use beef broth for chicken??"

MY REVIEW
Reviewed Oct. 4, 2015 Edited Nov. 24, 2015

"We liked this very much. I made this recipe as stated. I followed the directions after freezing a pie and it took longer to bake then stated in recipe. Just be prepared for a longer bake time!!!"

MY REVIEW
Reviewed Oct. 2, 2015

"I made this for dinner tonight and everyone enjoyed it. The sauce was so good; what I liked most is that it didn't required canned soup. I used my own chicken broth and next time I will make my own crust. I prefer to cook from scratch and not used processed food. So good and perfect for a chilly night."

MY REVIEW
Reviewed Sep. 28, 2015

"Would like to make for concession stand food. Can I use biscuits instead?"

MY REVIEW
Reviewed Sep. 18, 2015

"This was wonderful. Prepared as written, except I used homemade pie crust instead of store bought. It received rave reviews! Thank you for sharing!"

MY REVIEW
Reviewed Sep. 17, 2015

"This recipe is delicious! A keeper for sure. I used a rotissiserie chicken..and pilsbury pie crust..makes it fast and easy. The only thing i changed was i used Italian seasoning instead of thyme."

MY REVIEW
Reviewed Sep. 15, 2015

"have not made this pie yet, but wanted to ask if anyone has made this with a top crust only. Thanks, Sukie"

MY REVIEW
Reviewed Sep. 15, 2015

"Yummy I use asparagus and use large cupcake pans for mini pies"

MY REVIEW
Reviewed Sep. 1, 2015

"I have made this chicken pot pie recipe several times, and it is a HUGE hit in my household! Thick, creamy sauce and the thyme gives it just the perfect taste! On occasion, I have used Bisquick to make the crust, giving it more of a doughboy type of topping. Whether you choose to make the filling and doughboys for a chicken stew, or follow the crust directions for a pot pie, both are absolutely delicious!"

MY REVIEW
Reviewed Aug. 19, 2015

"This is a Five Star recipe! It is Super! Everyone ate this down and then ate seconds! I've made this often since it is now requested all the time. I make both pies with my own pie pastry recipe with great results. Even served this to my guests who all were very impressed : )"

MY REVIEW
Reviewed Jul. 27, 2015

"This. Is. Amazing. I make my own crusts and throw in whatever I have for ingredients and seasoning. But I love the white sauce combo of butter, flour, milk and broth. This recipe is so versitle! I've made it 4 times so far and never used the same veggies/meat/spices. And it always turns out great! Makes one to eat and one to freeze. Ps. My 2 year old loves this! This last time I used: salt, pepper, garlic powder, and Mrs dash garlic for seasonings (about a tsp each), chicken for meat, carrots, sweet potatoes, and a bag of frozen mushroms, broccoli and beans."

MY REVIEW
Reviewed Jul. 13, 2015

"Nice recipe with lots of flavor. The filling is thick enough that it does not run out in the pan when you cut it. Definitely a keeper!"

MY REVIEW
Reviewed Jul. 6, 2015

"Great recipe and so easy!! The first time I made it I cut the recipe in half and made one pie. The second time I made it I cut the recipe in half and made three small 51/2 inch individual pies. The next time I will make the full recipe and make individual pies and freeze some. I followed the recipe exactly except I added a little extra broth to make it more creamy. I absolutely love this recipe! This is my go-to Chicken Pot Pie Recipe!! Thank you for sharing!"

MY REVIEW
Reviewed Jun. 22, 2015

"Very yummy! My SIL wanted chicken pot pie and this was a complete hit!"

MY REVIEW
Reviewed Apr. 28, 2015

"Question: How does the baking instructions change after you freeze the pie?"

MY REVIEW
Reviewed Mar. 18, 2015

"Very easy to follow and truly fantastic. Go easy on the thyme, maybe just bake the chicken with rosemary and thyme and not stick it directly into the roux. and don't dice the potatoes too small or they kind of turn into a mash when baked."

MY REVIEW
Reviewed Mar. 15, 2015

"This is a five star pie."

MY REVIEW
Reviewed Mar. 9, 2015

"This is a family favorite! It is versatile and is a good basic recipe which allows for changing up the vegetables or even meats used. The sauce/gravy is delicious and not too heavy - easy to prepare so no need to use canned soups. It is true comfort food and we enjoy it year around! I would like to say that the second pie makes it to the freezer, but it often doesn't!"

MY REVIEW
Reviewed Mar. 8, 2015

"Excellent recipe and easy to make. I cut the recipe in half and make one pot pie."

MY REVIEW
Reviewed Mar. 8, 2015

"Excellent! Thank you so much for this yummy recipe! Changes I made: I only used 1/2 cup of butter. I added fresh asparagus I large diced and roasted the asparagus and the carrots together. Also added celery and saut?ed that with the onion. One can of corn instead of frozen. Used 4 cups of broth instead of 3. I used half & Half instead of milk. Also used Whole Wheat flour as I was out of white flour. Very pleased we could not taste the difference in the flour and will use it again when making this.

My husband said Marie Callender's (a chain famous for their pies and pot pies) should use this recipe! Thanks again!"

MY REVIEW
Reviewed Feb. 5, 2015

"Great recipe. I agree with the comments that a homemade crust would be even better. I used Pilsbury refrigerator pastry crust and it turned out pretty good. Very easy to pull together and the best part, knowing there is another pie in the freezer!"

MY REVIEW
Reviewed Feb. 4, 2015

"This pie had rave reviews from my family--everyone loved it! My only change was that the sauce got a little too thick so I added more chicken stock. Came out perfect!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Dec. 29, 2014

"A win with my family.... my husband was tasting before it went in the oven and said it can be eaten just like that....thanks for sharing this recipe."

MY REVIEW
Reviewed Dec. 23, 2014

"Made this last night. Everybody loved it! I added another 1 tsp of salt because what was called for in the recipe just wasn't enough ( this took the flavor from just ok to yummy), and I was out of peas so I used cut green beans. Prep time took me a little longer than I expected but was worth it in the end because I get two pies out of the deal. I also ran short on crust (I had already used one crust for a pumpkin pie, so I only had 3 and needed 4), so instead of fully covering both pies, I just used cookie cutters on the 3rd crust and covered most of the surface of both pies with snowmen and gingerbread men shapes; kids loved it. Filling comes out firm so it doesn't spill all over. Also, even though boxed crust says to cook at 450, I did what the recipe said and did 425 for 35 mins (in gas oven) and it was perfect. This will be my go- to chicken pot pie recipe!"

MY REVIEW
Reviewed Dec. 16, 2014

"Tasted okay. My family liked but next time, no thyme."

MY REVIEW
Reviewed Dec. 15, 2014

"Sounds so good but I am going to try boiling the vegs in some of the chicken broth, using the broth as directed after Draining . It should give it a better flavor"

MY REVIEW
Reviewed Dec. 10, 2014

"I made this last night and my family absolutely loved it it was the first time my kids ever had chicken pot pie I used mix vegetables instead of the carrots and peas separate and added celery salt I made 2 pies and it was all gone in 35 min great recipe after that my wife wants me to cook every night"

MY REVIEW
Reviewed Dec. 9, 2014

"This is a fantastic recipe. It is one of my go-to recipes when making a meal for a friend.. I can make one and have an extra to take to someone or leave in the freezer for a busy night."

MY REVIEW
Reviewed Dec. 3, 2014

"This is great! I made my own crust and it was much better. I also used our leftover turkey from thanksgiving, which is now becoming a tradition that the whole family loves. Much better than turkey sandwiches every day for a week.

I cut back on the butter (by half) and used sour cream in lieu of milk as we never seem to have milk in our house. It turned out great! It's hard to find a recipe that produces a thicker pie (versus a thin one). I will always use this recipe from now on!"

MY REVIEW
Reviewed Nov. 30, 2014

"This was a super recipe. Very tasty. Even my picky 5 yr old wanted more.

I just have to work on perfecting my pie crust!"

MY REVIEW
Reviewed Nov. 22, 2014

"This recipe is fantastic! I made this as written, but for one pie. I used the breast meat from a Costco chicken and a bag of mixed vegetables to make it easier. I am going to make the filling again tomorrow and will toss it into the freezer for busy days."

MY REVIEW
Reviewed Oct. 31, 2014

"I loved this recipe! Only made one Chicken potpie and saved the rest to serve over mashed potatoes. Very tasty!"

MY REVIEW
Reviewed Oct. 30, 2014

"I made this last night and my family was wowed! It is hearty and tasty and for my large family we are always having to double recipes. This one made plenty for dinner and for lunch leftovers. It totally hits the spot when you are looking for a fall comfort food recipe.."

MY REVIEW
Reviewed Oct. 26, 2014

"This is an extremely delicious recipe !!! My husband ate an entire pie to himself in one day for breakfast lunch and dinner ! I am currently going to the market now to gather the ingredients to make more! A major hit in my household!"

MY REVIEW
Reviewed Oct. 5, 2014

"Delicious A fair amount of prep work, but the results are worth it. Thick, creamy, flavorful"

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!"

MY REVIEW
Reviewed Aug. 5, 2014

"I absolutely loved this! i made it for my family and although it took a while, it was worth it! I used a rotisserie chicken from Albertsons and just used the chicken breasts. Instead of canned or fresh chicken stock i used Chicken Bouillon. I also used a bottom and top biscuit crust . (Biscuit Crust Recipe: http://www.food.com/recipe/chicken-pot-pie-with-biscuit-crust-26846) To keep the crust from getting soggy i baked the bottom crust for about 15 minutes before adding the filling. It only needed to bake for 30-35 minutes."

MY REVIEW
Reviewed Jul. 28, 2014

"My boys loved this. I omitted the milk in the filling because there seemed to be plenty of liquid already."

MY REVIEW
Reviewed Jul. 12, 2014

"Every one enjoyed. Found recipe very easy. Also liked they told you wine to serve."

MY REVIEW
Reviewed Jun. 20, 2014 Edited Jun. 21, 2014

"Good chicken pie!! I wasn't sure I had frozen peas and didn't want to dig through the deep freeze to see if I could find any, so I substituted frozen chopped broccoli so there would be some green in it. I was going to make my own pie crust, but decided not to bother because I had some biscuit mix, so I mixed some up and dropped biscuits over the top of the casserole. I cut down on the thyme, added maybe an eight of a teaspoon since I don't like things too heavily seasoned. Also, I halved everything as I just wanted one pie. Delish!! Will make again, and next time will probably make a pie crust from scratch when I'm not as rushed for time. Another thing....I don't think it needs a bottom crust, just one over the top."

MY REVIEW
Reviewed May. 5, 2014

"You will never make another chicken pot pie after making this one! It is well worth the effort! If using frozen pie shells (like the tenderflake), I find I can get three pies out of this recipe! I also add chopped parsnips with the carrots and then cut down on the frozen veggies. The richness of the sauce is just incredible! Even my one year old eats an entire piece!!"

MY REVIEW
Reviewed May. 2, 2014

"This was wonderful...perfect combination of ingredients and very flavorful. It does take a while to put together, but a lot can be done ahead, e.g. cook and freeze individual bags of chicken to have on hand. To save time, I just bought packaged veggies (2) and added the chicken and potato. My husband loved it!"

MY REVIEW
Reviewed Apr. 24, 2014

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MY REVIEW
Reviewed Apr. 24, 2014

"I know this may seem crazy to ask, but when it says poor the potatoe mixture in, is it talking about the water you cook the potatoes in??"

MY REVIEW
Reviewed Apr. 20, 2014 Edited Oct. 13, 2015

"This was delicious, and I turned it vegan. Substituted soy milk and soy butter, faux chicken strips, but essentially the same. I did put a little more pepper and salt in to counteract the sweetness of the soy milk. In any case, it was a huge hit b"

MY REVIEW
Reviewed Mar. 25, 2014

"Fantastic! My whole family loved the flavor. Definitely a keeper."

MY REVIEW
Reviewed Jan. 31, 2014

"This recipe was perfection! My husband could not say enough good things about it! He said "Now this is what a chicken pot pie should taste like!" I followed the recipe exactly. I did use Yukon Gold potatoes instead of a regular baking potato. At first, I thought I would cut the recipe in half as I didn't think I needed two pies worth, but I am so glad I went ahead and made both. The chopping is a bit time consuming, so I am glad that now I will get two meals out of this one night of work. I put the other pie in the freezer for the future and cannot wait to have it for a simple meal a few weeks from now. Loved this!"

MY REVIEW
Reviewed Jan. 25, 2014

"My husband told me this recipe was a keeper and i can't take the leftovers to work. I am really glad I picked this recipe to try. We loved it!!!"

MY REVIEW
Reviewed Jan. 17, 2014

"Really filling. I added some dill and parsley flakes for some more flavor. And I added some poultry seasoning to the broth for a little chicken flavor boost. Baked pie came out wonderful. Second pie into the freezer. Hope to enjoy that next month!"

MY REVIEW
Reviewed Jan. 15, 2014

"This was delicious and satisfying! I used my own crust recipie so I could make one large pie instead of two. Total hit and my family loved it! Great comfort food!"

MY REVIEW
Reviewed Jan. 5, 2014

"fantastic! So good, don't get to freeze the second pie."

MY REVIEW
Reviewed Jan. 2, 2014

"Made it for dinner tonight, delicious! My family loved."

MY REVIEW
Reviewed Dec. 30, 2013

"This was super good and easy - this was the first recipe I've used to make a chicken pot pie and it's a keeper. However, the second time I made this, I used only one crust and made more of the broth/gravy mixture - I froze this one to cook later. I followed the how to cook the frozen pie instructions but my pie was still cold after it should've been ready - it took an additional 45 minutes and I increased the oven temperature. It was still tasty - just disappointed it took a long time too cook through."

MY REVIEW
Reviewed Dec. 20, 2013

"This was pretty good! My 1st attempt at making a chicken pot pie and it turned out. It was very easy to make too, so that was nice. I will make a few changes next time and see how it goes. I'll probably do less Thyme and will try homemade crust but all in all...very good recipe. Will be making again!"

MY REVIEW
Reviewed Dec. 20, 2013

"This is still a 5 star. Having it for Christmas Dinner this year per family request."

MY REVIEW
Reviewed Dec. 11, 2013

"This is the pot pie recipe I always use because it is so rich and satisfying. I use half the butter and flour, and add a few more herbs and some white pepper. I love that the recipe makes two pies! I make one for us, and one to bless another family."

MY REVIEW
Reviewed Dec. 7, 2013

"I've made this three times now and my family still raves about how much they love it!! Full of flavor, drives me crazy waiting for it bake! I highly recommend this recipe! The leftovers reheat just as tasty!!! Wonderful cold weather comfort food!"

MY REVIEW
Reviewed Dec. 2, 2013

"This was delicious! Everyone had seconds. The only downside was my largest frying pan, which is quite large, was not big enough. I would suggest using a Dutch oven instead."

MY REVIEW
Reviewed Nov. 26, 2013

"This was a great dish! I didn't have any milk so I used cream of chicken instead. It made the filling very think but it tasted fantastic."

MY REVIEW
Reviewed Nov. 24, 2013

"Love this recipe. Get so many compliments when i make it."

MY REVIEW
Reviewed Nov. 10, 2013

"This was so good! I wasn't sure how the leftovers would be, but they were just as good as the first day it was cooked."

MY REVIEW
Reviewed Nov. 9, 2013

"This was a huge hit with my family (even my husband who has never been a fan of chicken potpie)! It took some time to prep, but it was well worth the effort. I love freezer cooking so having a pie for the freezer was a definite plus! I used deep dish pie crusts and this made 2 very full pies. Delicious!"

MY REVIEW
Reviewed Nov. 9, 2013

"This was a huge hit with my family (even my husband who has never been a fan of chicken potpie)! It took some time to prep, but it was well worth the effort. I love freezer cooking so having a pie for the freezer was a definite plus! I used deep dish pie crusts and this made 2 very full pies. Delicious!"

MY REVIEW
Reviewed Oct. 30, 2013

"This was so good & easy to make! I only used 1 pie crust per pie & left out the thyme. It's nice to know I have one pie in my freezer for a busy night."

MY REVIEW
Reviewed Oct. 29, 2013 Edited Jan. 13, 2014

"My family did not care for it the first time I made it because of the thyme, one whole pie went to waste Made it again without the thyme, loved it, no leftovers this time. Loved the ease of the refrigerated pie crust."

MY REVIEW
Reviewed Oct. 18, 2013

"Very tasty and filling. Great way to use up leftover chicken. I used evaporated skim milk for the milk which gave it an extra creamy taste without adding any more fat and I used fresh thyme and a heavy sprinkle of poultry seasoning. I made four deep dish individual pies and I could only eat half of one."

MY REVIEW
Reviewed Oct. 14, 2013

"Excellent flavor, the gravy would be good on other dishes as well. I only used a top crust."

MY REVIEW
Reviewed Sep. 5, 2013

"I followed the amounts given and could have made 3 pies! Next time, I will not add the potatoes - just a personal flavor choice. And I suggest allowing the filling to cool before adding the top crust. Looking forward to trying this with other poultry and veggie combos."

MY REVIEW
Reviewed Sep. 1, 2013

"We had this for dinner tonight. We loved it. I added fresh garlic with the onion. Next time, I plan on adding chopped celery. Delicious."

MY REVIEW
Reviewed Aug. 26, 2013

"Great recipe but for our family I will omit the thyme next time. I did increase the broth by 1 cup to make it creamier."

MY REVIEW
Reviewed Aug. 22, 2013

"This recipe is delicious!!!! My husband LOVES it and so do I! I like that it makes 2 potpies. I usually make one and freeze the other for another night!"

MY REVIEW
Reviewed Aug. 16, 2013

"This is a delicious pot pie recipe, my husband absolutely adored it. I frequently halve the recipe to feed just my family but when there is a new mom or a friend under the weather this is the perfect meal to take to them and still have dinner for your family as well. You can never go wrong with classic comfort food."

MY REVIEW
Reviewed Aug. 15, 2013

"I apologize, but the amount of thyme you called for was ridiculous. It drowned out every other flavor including the whole chicken we smoked the day before. The idea of the roux-based `gravy` was well constructed, but I used less flour than what the recipe called for, and I found the consistency a bit much. I love the idea of adding potatoes though. The lesson this girl learned today? Stay away from actual written recipes, use your gut instinct, and remember kids, your fingers do the best measuring when cheffing it up :) ONELOVE"

MY REVIEW
Reviewed Aug. 12, 2013

"Super easy and made it Sunday for the week. Added a bit of garlic power to the mix and baled the chicken in packets with olive oil, salt and pepper along with a bit of chopped garlic...yum! Loving it now!"

MY REVIEW
Reviewed Jul. 5, 2013

"This recipe is AMAZING. My family can't eat any other pie after making this. I can typically get three pies out of this recipe, but only because we like a little less filling. This is by far my most requested recipe!!"

MY REVIEW
Reviewed Apr. 10, 2013

"This was so yummy!! I actually made it in to mini pot pies using a muffin tin. They were perfect size for my kids, who really liked it. I just halved the recipe and used a 4 inch round cutter for the bottom and a 3 inch round for the top and cut it out of the store-bought pie crust. I also brushed the tops with an egg wash."

MY REVIEW
Reviewed Apr. 2, 2013

"Awesome recipe! We just modified it to make a turkey pot pie and it was by far the best pot pie I have ever had in my life. We will definitely be making this again!"

MY REVIEW
Reviewed Apr. 2, 2013

"Awesome recipe! We just modified it to make a turkey pot pie and it was by far the best pot pie I have ever had in my life. We will definitely be making this again!"

MY REVIEW
Reviewed Mar. 25, 2013

"Phenomenal! Halved the ingredients to make one deep pie as well. I didn't use as much flour either because I noticed the filling to be too thick so I used extra broth to compensate. This was delicious:)"

MY REVIEW
Reviewed Mar. 24, 2013

"This was great! The first pie was wonderful, and we had the other one last night.... cooked that one for an hour at 425 with no temp change and it came out fine!"

MY REVIEW
Reviewed Mar. 15, 2013

"Best Chicken Pot Pie!! Very creamy and hearty. Recipe was easy to follow. Freezes very well!! Have made with chicken and also with leftover turkey from Thanksgiving. Will make this again and again!!"

MY REVIEW
Reviewed Feb. 23, 2013

"Also, I added a bit extra pepper and salt while mixing before putting everything in the pies. It was to dull down the overpowering thyme, which did help prior to baking. It was strong after, obviously."

MY REVIEW
Reviewed Feb. 23, 2013

"This was great, except I felt it called for a bit too much thyme so I will make it with less next time. But otherwise it was delicious."

MY REVIEW
Reviewed Jan. 27, 2013

"I have been making this recipe for years. Definitely one of my favorites. Love having one in the freezer for later."

MY REVIEW
Reviewed Jan. 20, 2013

"This was my first time making a homemade pot pie. It turned out great! I halved the recipe and made one deep dish pie and had no leftover filling. The only change I will make is to use a little bit more chicken broth for the gravy, mine ended up just a little too thick (even before the boiling/thickening stage)."

MY REVIEW
Reviewed Jan. 9, 2013

"First time I ever made a Chicken Potpie. It was excellent. My husband and kids enjoyed it and want me to make it all the time. Thank you for sharing."

MY REVIEW
Reviewed Jan. 7, 2013

"I made this on 1-3-13 and it was delicious. I cut the recipe in half and only made one pie, as I was unsure if it would turn out & it tasted great!"

MY REVIEW
Reviewed Dec. 7, 2012

"This turned out so good! I did a few things different though...I used 3/4 cup flour, and I bought a premade rotisserie chicken from the store and used that. Also, instead of using a crust, I baked it for 45 minutes then top it with unrolled cresent rolls and baked until the cresent rolls were golden. Mmmm so good! Will def make again"

MY REVIEW
Reviewed Nov. 30, 2012

"We also had enough filling for a third pie. We found that the crust browned before the bottom crust was done cooking, but we rather enjoyed the creaminess it added. If we make it again we would likely cut the thyme in half and add a second seasoning. It was just a lot of the same flavor."

MY REVIEW
Reviewed Nov. 3, 2012

"This was so good. I can't wait to make the second one thats in the freezer. I would put less thyme in it, if any. But I will be making this again."

MY REVIEW
Reviewed Oct. 26, 2012

"This was one of the best chicken pot pie recipes I've ever used! My daughter loves pot pies, and this one had a real chicken broth gravy and was seasoned just right and really brought the flavors out of the chicken and the vegetables. I will definitely make this again. Plus, it was nice to have an extra to freeze for a future dinner!"

MY REVIEW
Reviewed Oct. 24, 2012

"I cut up the chicken in cubes and sauteed it in some olive oil and sprinkled a little Adobo on it. Once I added the broth to the recipe I also added about a teaspoon full of chicken base to the sauce (Better Than Bouillon). Also I did have to add a little bit extra broth to help thin the filling out a little bit. My family and friends loved this!!!"

MY REVIEW
Reviewed Oct. 19, 2012

"This was crazy easy to make!! I found though that it filled THREE regular pie shells. Probably two deep dish ones. Reheats beautifully and the seasoning is perfect!!"

MY REVIEW
Reviewed Oct. 14, 2012

"Really, really good. Used 1/2 cup ea of butter & flour as recommended. Did not have frozen corn so substituted sauted mushrooms & celery and did not use a bottom crust. Poured a portion of it (kept remainder for another day) into an 8-1/2 x 9 dish, covered w/ one rolled out sheet of puff pastry, sprinkled w/ minced fresh parsley & paprika, baked @ 375 for 70 min. 6 servings - our guests went back for seconds! Great w/ double cheese bread & spinach salad. A keeper!"

MY REVIEW
Reviewed Sep. 26, 2012

"Absolutely the best chicken pot pie ever. I make this often and use whatever veggies I have on hand and it always turns out great. I use store bought crusts to speed the process and usually only make one pie and use the extra filling as either gravy on top of the pie or on biscuits or toast later. Excellent recipe!"

MY REVIEW
Reviewed Sep. 25, 2012

"MMMM.. best chicken potpie! Gravy is delicious. Great for company!!"

MY REVIEW
Reviewed Sep. 19, 2012

"Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!"

MY REVIEW
Reviewed Sep. 19, 2012

"Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!"

MY REVIEW
Reviewed Sep. 19, 2012

"Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!"

MY REVIEW
Reviewed Sep. 19, 2012

"Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!"

MY REVIEW
Reviewed Sep. 17, 2012

"This has been a family favorite since I first made it when I received this issue of Quick Cooking. We have 6 children, so both pies would go in a single meal when all the kids were home! Now I can usually freeze one for later--unless some of my sons find out I'm making this & decide to come home for supper that night! I substitute 2 cups of frozen corn for the peas as my husband hates most vegetables. I've also made it with only the potatoes & onions. And, I use 1 tsp. of poultry seasoning instead of thyme because I don't like the flavor of thyme. My youngest daughter made it on her own for her 13th birthday because I only had the use of one arm at that time--I talked her through it & she was very proud of the compliments she received!"

MY REVIEW
Reviewed Sep. 5, 2012

"Seriously, only use half the butter it calls for (1/2 cup instead of 1 cup) it is still plenty rich and creamy. It was great."

MY REVIEW
Reviewed Aug. 8, 2012

"Very tasty! My friends loved it!"

MY REVIEW
Reviewed Jul. 31, 2012

"This is the BEST! I did cut back the butter by 1/2 a stick. I usually double this and make two 9 x 13 pans using homemade pie crust. I also just use frozen carrots and skip the potatoes due to a family allergy, but it does speed the process up a little bit :)"

MY REVIEW
Reviewed Jul. 22, 2012

"This recipe should have WAY more ratings! A little time consuming to make but SO worth it! The frozen pie turns out great as well!"

MY REVIEW
Reviewed Apr. 23, 2012

"The Best Chicken Potpie Ever!! The first time we prepared this it was great. The second time and after we knew what we were doing...it was the best!! Thank you so much for sharing this recipe!!"

MY REVIEW
Reviewed Mar. 6, 2012

"A real crowd pleaser. This is the best chicken pot pie recipe. I add extra peas because the everyone likes them."

MY REVIEW
Reviewed Mar. 5, 2012

"It was great! Turned out to be a little more work than I thought, but was well worth it!"

MY REVIEW
Reviewed Feb. 21, 2012

"My husband and I made this receipt this past weekend. Chicken Potpie is one of my favorite comfort foods and this recipe is the best I've ever had. Will definitely be adding it to my recipe box. Thanks for sharing this recipe!!"

MY REVIEW
Reviewed Jan. 2, 2012

"This is really yummy comfort food. I've made it twice now & my 4 kids love it. I usually make my own pie crust but I used the store bought to save time and couldn't believe how good this was (and easy)."

MY REVIEW
Reviewed Dec. 27, 2011

"I have done it and I am not so happy, it has called a lot of butter and flour so it has strong flour taste and very rich."

MY REVIEW
Reviewed Dec. 1, 2011

"I made this for the first time at the weekend, and It really exceeded my expectations. I was amazed at how easy and ridiculously tasty this was. I made my own pastry from scratch and can't wait to make this again!!! Thanks for sharing!"

MY REVIEW
Reviewed Nov. 18, 2011

"This is the best pot pie. Ever. I plan on using leftover turkey in it after Thanksgiving."

MY REVIEW
Reviewed Nov. 16, 2011

"So delicious! My family loves this and it's so easy to make."

MY REVIEW
Reviewed Nov. 14, 2011

"Very easy to make and it is super delicious! My whole family enjoys it and I enjoy them eating vegetables without arguing."

MY REVIEW
Reviewed Oct. 22, 2011

"I poached the chicken in broth & water with lots of poultry seasoning. I also added 1 tsp. of thyme, poultry seasoning & salt to the mix. It was absolutely fabulous!"

MY REVIEW
Reviewed Oct. 12, 2011

"a very yummy comfort food"

MY REVIEW
Reviewed Oct. 7, 2011

"I made this pie for my family and they loved it. I froze the other half and then made it for a work potluck and everyone wanted the recipe. I did change it a bit, instead of peas I put in frozen broccolli and made it with a homemade crust instead of store bought. Absoultely a keeper recipe."

MY REVIEW
Reviewed Sep. 22, 2011

"This is very good. I plan to make it again for our Church Potluck. Thank you Karen Johnson."

MY REVIEW
Reviewed Apr. 21, 2011

"I make this potpie all of the time. It is our favorite meal. It is DELICIOUS! I make it for people who are ill or have had a baby and it's perfect because there is one for them and one for my family. Every single time I make it I get a request for the recipe. I saute the chicken in good spices and chop for the best flavor."

MY REVIEW
Reviewed Feb. 13, 2011

"This potpie would have been delicious but I thought it had way too much thyme. I will try again with only a smidgeon of thyme."

MY REVIEW
Reviewed Feb. 4, 2011

"My family loved this recipe. I think my 17 yr old had 4 helpings, and my husband, who usually doesn't like this, had 2 helpings. I will definitely make it again."

MY REVIEW
Reviewed Jan. 26, 2011

"I needed to add more broth and I made my own crust and the chicken pot pie was a big hit with my husband. We both loved it!"

MY REVIEW
Reviewed Jan. 6, 2011

"Great tasting and easy to make. I only wanted to make 1 pie, so I halfed the recipe and it worked out great."

MY REVIEW
Reviewed Nov. 29, 2010 Edited Dec. 11, 2013

"I tested several pot pie recipes before settling on "the best" for my recipe box --- and here it is! It's my go-to recipe for taking to new moms or shut-ins, because the double recipe allows me to make dinner for my family and theirs."

MY REVIEW
Reviewed Nov. 4, 2010

"This is the best potpie recipe. I share this one alot."

MY REVIEW
Reviewed Oct. 25, 2010

"When I want to make Chicken Pot Pie, this is the recipe I turn to. I have thought about reducing the butter a touch to cut down on the fat-that's why I gave it 4 stars instead of 5-it seems like a bit too much butter in the filling."

MY REVIEW
Reviewed Oct. 11, 2010

"Doubled the recipe and got 5 pies out of it!! Cooking for a very large harvest crew and it was a hit! They all loved it. To save time I used canned chicken. Great recipe! Love that it makes lots. I will use this recipe long after harvest. Its great to have extra in the freezer for those days when you dont feel like cooking!!"

MY REVIEW
Reviewed Oct. 10, 2010

"I'm rating this as a 5 even though I haven't tasted it yet. Right before summer I made one of these..put in all in a very deep dish pie shell, but it got hot and my husband didn't want me to heat up the house, so I gave it to my son and dtr in law and told them to bake it. They told me it was the best pot pie they had ever had and it was gone within 24 hrs. It's just the two of them!!! Gonna make one for me and hubby this week and freeze the other one as recommended."

MY REVIEW
Reviewed Sep. 2, 2010

"Made this last night. My family told me this one is a keeper. I bought 2 9 inch deep dish pie crust and I had enough filling to make 3 pot pies and gave one to my neighbor. I will definitely make this one again!"

MY REVIEW
Reviewed May. 2, 2010 Edited Dec. 11, 2013

"I tested other potpie recipes, trying to find the perfect one.... this is by far the best, and the one that made it's way into my permanent recipe collection. This is one of my favorite dishes to take to new moms or shut-ins, because it's a double recipe -- one for my family, and one for theirs. It's delicious!"

MY REVIEW
Reviewed Apr. 26, 2010

"Forgot to add that I used only 1/2 cup of butter (by accident) and it turned out just as good."

MY REVIEW
Reviewed Apr. 26, 2010

"I absolutely love this recipe and so does my husband. I double the amount of Thyme and black pepper. If I'm short on time I will use 2 15 oz cans of mixed veggies in place of the potatoes, carrots, corn and peas. I also like to use fat free half-and-half if I have it on hand."

MY REVIEW
Reviewed Feb. 26, 2010

"My husband and son both loved it! I used a Pillsbury crust and a left-over store bought bbq chicken. My husband grew up on homemade potpies and his Mom is the best pastry maker I know, so I was ready for an "It's okay" but got a "Wow, this is really good. One of the best I've ever had". He even went as far to say that he was a little hesitant when I said that I was making a chicken potpie (don't know where that came from as I'm a good cook!) Another plus is that it made two good sized pies."

MY REVIEW
Reviewed Feb. 1, 2010

"I adapted the recipe and skipped the potatoes and carrots. I in turn used 4 cups of frozen mixed vegetables to make this truly a quick fix. My family loves it so much, that the 2nd pie doesn't make it to the freezer any more!!"

MY REVIEW
Reviewed Dec. 6, 2009

"This is a wonderful pot pie. My husband and son loved it; there was none left from the one pie."

MY REVIEW
Reviewed Nov. 7, 2009

"by far the best homemade potpie I have ever made. We really, really loved it!"

MY REVIEW
Reviewed Jun. 26, 2009

"I love this recipe and use it frequently!"

MY REVIEW
Reviewed Apr. 17, 2009

"This is the best recipe! My freezer cooking group uses this every time we get together. We have also adapted it to using beef stew meat. To make things really easy we buy deep dish pie crusts and top with Pillsbury refrigerated rolled pie crusts. Packed into a 1 gallon freezer bag and labeled with instructions, they are so nice for giving to families in need as well as my own home!"

MY REVIEW
Reviewed Jan. 9, 2009

"This turned out GREAT! I used less expensive ground beef instead of the more expensive chicken. I also made my own pie crust with my favorite recipe. The frozen pie tasted like it had never been frozen. I don't need to look for another pot pie recipe! THIS IS IT!"

MY REVIEW
Reviewed Nov. 20, 2008

"This is my favorite potpie recipe. It's great to make when I need some homemade comfort food."

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Wine Pairings

Full-Bodied White Wine

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