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Favorite Chicken Potpie

 Favorite Chicken Potpie
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
16 ServingsPrep: 40 min. Bake: 35 min. + standing


  • 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.

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Favorite Chicken Potpie (continued)

Directions (continued)

  • 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. 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°.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.