I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie.
When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day!
-Marva Vandivier, Battle Ground, Washington
My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage—it brings a totally different flavor to the dish. —Lysa Davis, Pine Bluff, Arkansas
I adapted this recipe from a cookbook that I have had for many years. It's an excellent way to use up leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. Sometimes I make small individual pies and freeze them to have on hand.
—Bonnie Jean Lintick, Kathryn, Alberta
This is from-scratch comfort food at its finest. The pies might take a while to prepare, but the chunky chicken and veggies in the creamy sauce and flaky crust will impress and satisfy! —Taste of Home Test Kitchen
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
I created a new title for my mom's pot pie recipe while trying to come up with a clever menu for our Presidents' Day Party. An old political slogan came to mind that fit the theme and my main dish just fine! It's chock-full of chicken and vegetables.
-Mary Beth de Ribeaux, Gaithersburg, Maryland
These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole.
My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It’s delicious! —Linda Drees, Palestine, Texas