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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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5 172
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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

Ingredients

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

Nutritional Facts

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

Directions

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

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

AVERAGE RATING
   (168)
RATING DISTRIBUTION
5 Star
 (151)
4 Star
 (14)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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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."

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