Home-Style Chicken Potpie Recipe
Home-Style Chicken Potpie Recipe photo by Taste of Home

Home-Style Chicken Potpie Recipe

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I served this potpie along with chili on Super Bowl Sunday. No one ate the chili. In fact, one of my husband's single friends called the next day and asked for the leftover pie.—Darlene Claxton, Brighton, Michigan
TOTAL TIME: Prep: 1 hour Bake: 25 min. + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min. + standing
MAKES: 10-12 servings

Ingredients

  • 3/4 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup cold water
  • FILLING:
  • 2-1/2 cups halved baby carrots
  • 3 celery ribs, sliced
  • 6 tablespoons butter, cubed
  • 7 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2-1/2 cups chicken broth
  • 1 cup heavy whipping cream
  • 4 cups cubed cooked chicken
  • 1 cup frozen pearl onions, thawed
  • 1 cup frozen peas, thawed
  • 3 tablespoons minced chives
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 egg, lightly beaten

Directions

  1. In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
  2. In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside.
  3. In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13-in. x 9-in. baking dish.
  4. On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving. Yield: 10-12 servings.
Originally published as Home-Style Chicken Potpie in Casserole Cookbook 2001, p176

Full-Bodied White Wine

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

Reviews for Home-Style Chicken Potpie

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
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3 Star
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MY REVIEW
Reviewed Aug. 16, 2014

"This is why I joined this site.... just had to rate this great recipe! Wonderful. I made the crust in the food processor. I used fat free half and half, but I had to use a bit more flour, to thicken the filling. I will make this often. Thank you!"

MY REVIEW
Reviewed Mar. 22, 2014

"This is a fantastic pot pie recipe- love that it makes a 9x13 dish. I added 2 red potatoes, an onion (sautéed with the rest of my veggies) and also used 1/2 & 1/2 instead of heavy cream. This comes together quickly and the dough really is easy to work with- I used my hands rather than a rolling pin. I did notice that my dough was dry, so I had to add an extra 1/4 c. of water- this may be due to my high elevation as no one else has commented on it. Try it- you'll love it!"

MY REVIEW
Reviewed Nov. 18, 2013

"This is delicious. I made a mistake with the filling (I had doubled it but ended up putting in 10 Tbsp butter instead of 12 - didn't hurt anything!) so it was just a little soupy. I did substitute half and half for the heavy cream, so that might have something to do with the consistency. I had enough filling to put in the 9x13 pan and a 8"square pan, too. The pastry is easy to make and work with (I used my food processor) and very tender after it's baked. My picky husband even had seconds!"

MY REVIEW
Reviewed Sep. 17, 2012

"This is is really good. Most of the time I make biscuits for the topping. Everyone loves it."

MY REVIEW
Reviewed Jun. 3, 2010

"Sooo good, make this all the time, best pot pie Ive ever had! I usually double the filling recipe because it goes quick!"

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