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Favorite Chicken Potpie Recipe
Favorite Chicken Potpie Recipe photo by Taste of Home

Favorite Chicken Potpie Recipe

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Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck. —Karen Johnson, Bakersfield, California
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES: 16 servings


  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 packages (14.1 ounces each) refrigerated pie pastry

Nutritional Facts

1 serving equals 475 calories, 28 g fat (14 g saturated fat), 74 mg cholesterol, 768 mg sodium, 41 g carbohydrate, 2 g fiber, 15 g protein.


  1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
    Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
    Yield: 2 potpies (8 servings each).
Originally published as Chicken Potpie in Quick Cooking September/October 2003, p56

Nutritional Facts

1 serving equals 475 calories, 28 g fat (14 g saturated fat), 74 mg cholesterol, 768 mg sodium, 41 g carbohydrate, 2 g fiber, 15 g protein.

Full-Bodied White Wine

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

Reviews for Favorite Chicken Potpie

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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!"

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 : )"

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."

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!"

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!"

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