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Homemade Chicken Pot Pie

 Homemade Chicken Pot Pie
Few dishes are as comforting as the popular potpie. This satisfying version is loaded with veggies and chunks of chicken, and it costs just $1.57 a serving. —Lucille Terry, Frankfort, Kentucky
4 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 3 medium carrots, sliced
  • 2 medium red potatoes, cut into 1/2-inch pieces
  • 1 medium turnip, peeled and cut into 1/2-inch pieces
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 cup frozen peas, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 4 green onions, sliced
  • Pastry for single-crust pie (9 inches)

Directions

  • Place the carrots, potatoes and turnip in a large saucepan; cover
  • with water. Bring to a boil. Reduce heat; cover and cook for 10-15
  • minutes or until vegetables are tender.
  • Meanwhile, in a small saucepan, melt butter over medium heat. Stir in
  • flour until smooth. Gradually add the broth, thyme, salt and pepper.
  • Bring to a boil; cook and stir for 2 minutes or until slightly
  • thickened.

2 of 2

Homemade Chicken Pot Pie (continued)

Directions (continued)

  • Drain vegetables and place in a large bowl; stir in the white sauce,
  • chicken, peas, mushrooms and onions. Transfer to a greased 2-qt.
  • round baking dish.
  • Place pastry over filling; trim, seal and flute edges. Cut slits in
  • top. Cover and freeze for up to 3 months or bake at 375° for
  • 25-30 minutes or until crust is golden brown and filling is bubbly.
  • To use frozen potpie: Remove from the freezer 30 minutes before
  • baking. Cover edges of crust loosely with foil; place on a baking
  • sheet.
  • Bake at 425° for 30 minutes. Reduce heat to 375°; remove
  • foil. Bake 55-60 minutes longer or until golden brown. Let stand for
  • 10 minutes before cutting. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 620 calories, 31 g fat (15 g saturated fat), 105 mg cholesterol, 1,360 mg sodium, 56 g carbohydrate, 6 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.