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Homemade Chicken Potpie Recipe

Homemade Chicken Potpie Recipe

Why look for potpie in the frozen food aisle when this easy, homemade version tastes much better? Under its golden-brown crust, you'll find the ultimate comfort food for kids and adults. —Amy Briggs, Gove, Kansas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup 2% milk
  • 3 cups cubed cooked chicken
  • 2 cups frozen mixed vegetables (about 10 ounces), thawed
  • 1 sheet refrigerated pie pastry

Directions

  • 1. Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables.
  • 2. Transfer to a greased 9-in. deep-dish pie plate; place pastry sheet over filling. Trim, seal and flute edges. Cut slits in pastry. Bake 15-20 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

Nutritional Facts

1 serving equals 439 calories, 20 g fat (6 g saturated fat), 73 mg cholesterol, 526 mg sodium, 37 g carbohydrate, 3 g fiber, 26 g protein.

Reviews for Homemade Chicken Potpie

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MY REVIEW
Reviewed Feb. 5, 2016

"This recipe got a great approval from my husband! For him, I couldn't add the onion. I used olive oil and skim milk and it tasted wonderful. Filled with chicken and vegetables, this recipe is a keeper!"

MY REVIEW
Reviewed Oct. 19, 2015

"Made this recently when grandchildren were here and everyone loved it! I made my own pastry and seasoned to our taste. Great recipe."

MY REVIEW
Reviewed Sep. 22, 2015

"I recently made this dish for my family from one of your recent one dish meals cookbook i received. It had fewer steps and everyone loved it."

MY REVIEW
Reviewed Apr. 24, 2014

"I added a can of cream of chicken soup ( condensed ), half and half ( instead of 2% milk ) and

Diced potatoes ( 1 medium ). I made everything ahead and then heated everything up just before putting pastry top on and placed in oven. You may have to add a little more chicken broth. Do this to suit your preference. I also used canned carrots and frozen peas. Yummmmyyyy!!!!!!! Yummmmmyyyyyyyyy!!!!!!!!!!"

MY REVIEW
Reviewed Dec. 9, 2012

"this was an ok recipe. You need to cook it at a lower temp for a longer period of time. 450 for 20 minutes is too short its not cooked enough inside and the crust cooks quick. Overall it was ok"

MY REVIEW
Reviewed Dec. 9, 2012

"this was an ok recipe. You need to cook it at a lower temp for a longer period of time. 450 for 20 minutes is too short its not cooked enough inside and the crust cooks quick. Overall it was ok"

MY REVIEW
Reviewed Apr. 7, 2011

"My husband really liked this recipe. I will cut back on the poultry seasoning. definitely will make again."

MY REVIEW
Reviewed Mar. 4, 2010

"Easy and very tasty. I added 4 cloves of chopped garlic... I don't cook anything without it. And I added a small can of mushrooms. De-lish. I'll agree that a full teaspoon of poultry seasoning isn't necessary. I used somewhere around 3/4 tsp, and it was almost too much."

MY REVIEW
Reviewed Mar. 3, 2010

"I've made this before, and it is so easy and so so good, and easy to tweek to your own liking and taste buds."

MY REVIEW
Reviewed Aug. 16, 2009

"I like this recipe a lot other than I believe the amount of poultry seasoning should be halved at least. Very strong in the dish."

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