Favorite Chicken Potpie Recipe
- 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
- 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.
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).
1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.
Reviews for Favorite Chicken Potpie
"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."
"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!"
"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."
"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."
"Excellent. So often we all make a small tweak in the recipe, but I made this just as the directions stated. Ok, I made one tiny change and used closer to 2 1/2 cups of potatoes rather than 2 cups, but those cubed potatoes were just sitting there on my cutting board.Very, very good. Even my 'food particular' mother loved it and was willing to take home leftovers :-)."
"Very, VERY good! I have never really liked other chicken pot pie's that I have had in the past. But my husband and daughter LOVE them, and they've been asking me to make it forever. When I saw the video for this recipe it looked easy enough and I had all the ingredients already. (I didn't realize this was a double recipe though!) since it made enough for two pot pies I gave one away and they really enjoyed it to. The only thing I will change next time is so skip the corn and add two cups of green peas just because I think it looks prettier with more green in it."
"Made this today (half recipe) and loved it. I used a cup of the frozen hash browns instead of fresh potatoes and that worked fine. This is a keeper!"
"Chill the filling completely to keep the crust from being doughy."
"The cook time at the top doesn't match the bottom. An additional 75 minutes was not built into my planning time! I'll be eating at 10pm. Can't let you know how it is until then!Oh wait. I just reread this after reading several reviews and finding one that mentions time. That's the frozen pie option. Time to take it out of the oven!"
"I have made this often and it is a great dish. My father-in-law loves it and is always asking when I will be making again because he would love another one soon!"
"I've been making this recipe for the past year, it's absolutely delicious. I usually freeze one of the two, which I love. It's great knowing you have a meal ready in the freezer if needed. This meal is perfect for the colder seasons. I also appreciate that it's a recipe that you can throw in whatever veggies you have on hand. I love celery, so I'll saute celery with the onions and if I have green beans or anything else, I can make additions or adjustments with the veggie amounts."
"In a word...FABULOUS!! Followed the recipe as is except halved for the two of us and, due to personal preference, left out the corn but put in extra carrots and potatoes."
"This is an excellent recipe. I did add three hard boiled eggs. I reduced the tymeand salt as suggested, and it was fabulous. I do recommend doubling the sauce through. It was too dry."
"Made this the first time as written. I felt it was too salty and the thyme flavor was overwhelming. The second time I used sodium reduced broth, eliminated the salt, and cut the pepper and thyme to a 1/2 tsp. It came out perfect. It is definitely a keeper."
"It was absolutely delicious! My family of 7 devoured this! I did make my own crust. My husband and son said if I was to change anything, the only thing they would want was more chicken. I followed the recipe perfectly and I thought the seasonings were perfect as well as the amount of flour. (and I am not a meat fan, so I thought the amount of chicken was perfect)"
"I made this recipe for the first time, it's by far the best pot pie recipe I've ever had/made. I ended up with enough filling for 3 pies based on the recipe, but I'm not complaining. It turned out perfect by following the recipe, not sure why other reviews indicate needing to use less flour or seasonings."
"I always use my own pastry but the filling was spot on. This was a typical roux so am uncertain why many thought it was too much flour? As with any roux you must cook long enough with liquid to make it a somewhat thick but creamy white sauce before adding the other ingredients so maybe that is the case. Will definitely keep this in the "wheelhouse" of recipes!!"
"This one is a KEEPER! I've tried a lot of different recipes (almost each time I try a new one) - I think this one is the best yet. I followed what others have said and added less salt/pepper/thyme. (But love the thyme in it!) I doubled this recipe (I had just pulled apart 2 rotisserie chickens and had a lot of meat) and I could have made 3 decent size deep dish pot pies from that amount had I enough pie crust. As it was I ended up with 2 deep dish (probably over filled) pies -- with one going to the freezer. And I still some filling left over that I can make probably 3 mini pies from once I make more pie crust."
"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!!!!"
"Tasty, based on the other reviews used less flour and increased the spices a little."
"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."
"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!"
"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."
"Very good pie plus it makes two of them"
"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."
"Absolutely love this"
"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."
"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!"
"Absolutely delicious and easy to make. Hearty meal that sticks to your ribs!"
"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 therefrigerated 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."
"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!"
"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!"
"DELICIOUS, EASY, ALSO FREEZES WELL"
"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!!"
"OMG it was fabulous - I used sweet potatoes instead-just great"
"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."
"Very good. I mixed in a little cheese as well and next time I'll add chopped cooked bacon. Keeper recipe for sure!"
"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!"
"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."
"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"
"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!!"
"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."
"Would like to make for concession stand food. Can I use biscuits instead?"
"This was wonderful. Prepared as written, except I used homemade pie crust instead of store bought. It received rave reviews! Thank you for sharing!"
"have not made this pie yet, but wanted to ask if anyone has made this with a top crust only. Thanks, Sukie"
"Yummy I use asparagus and use large cupcake pans for mini pies"
"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!"
"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 : )"
"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."
"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!"
"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!"
"This is a five star pie."
"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!"
"Excellent recipe and easy to make. I cut the recipe in half and make one pot pie."
"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!"
"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!"
"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."
"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."
"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!"
"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."
"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!"
"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."
"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!"
"Tasted okay. My family liked but next time, no thyme."
"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"
"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"
"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."
"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!"
"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!"
"I loved this recipe! Only made one chicken potpie and saved the rest to serve over mashed potatoes. Very tasty!"
"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.."
"Delicious A fair amount of prep work, but the results are worth it. Thick, creamy, flavorful"
"This is a really good recipe. My husband absolutely loved it and so did my boys. You have got to try it."
"flavor was perfection ."
"This is the best chicken potpie, my kids would never eat potpie , now they ask for it."
"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!"
"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 boys loved this. I omitted the milk in the filling because there seemed to be plenty of liquid already."
"Every one enjoyed. Found recipe very easy. Also liked they told you wine to serve."
"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."
"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!!"
"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!"
"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??"
"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"
"Fantastic! My whole family loved the flavor. Definitely a keeper."
"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 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!!!"
"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!"
"fantastic! So good, don't get to freeze the second pie."
"Made it for dinner tonight, delicious! My family loved."
"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."
"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!"
"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."
"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!"
"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."
"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."
"Love this recipe. Get so many compliments when i make it."
"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."
"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!"
"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!"
"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."
"Excellent flavor, the gravy would be good on other dishes as well. I only used a top crust."
"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."
"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."
"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."
"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!"
"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."
"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"
"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!"
"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!!"
"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."
"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:)"
"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!"
"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."
"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."
"I have been making this recipe for years. Definitely one of my favorites. Love having one in the freezer for later."
"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)."
"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."
"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!"
"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"
"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."
"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."
"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!"
"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!!!"
"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!!"
"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!"
"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!"
"MMMM.. best chicken potpie! Gravy is delicious. Great for company!!"
"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!"
"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."
"Very tasty! My friends loved it!"
"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 :)"
"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!"
"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!!"
"It was great! Turned out to be a little more work than I thought, but was well worth it!"
"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!!"
"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)."
"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."
"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!"
"So delicious! My family loves this and it's so easy to make."
"Very easy to make and it is super delicious! My whole family enjoys it and I enjoy them eating vegetables without arguing."
"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!"
"a very yummy comfort food"
"This is very good. I plan to make it again for our Church potluck. Thank you Karen Johnson."
"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."
"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 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."
"Great tasting and easy to make. I only wanted to make 1 pie, so I halfed the recipe and it worked out great."
"This is the best potpie recipe. I share this one alot."
"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!!"
"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."
"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!"
"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!"
"Forgot to add that I used only 1/2 cup of butter (by accident) and it turned out just as good."
"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 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."
"by far the best homemade potpie I have ever made. We really, really loved it!"
"I love this recipe and use it frequently!"
"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!"
"This is my favorite potpie recipe. It's great to make when I need some homemade comfort food."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.