Old-Fashioned Chicken Potpie Recipe
Old-Fashioned Chicken Potpie Recipe photo by Taste of Home

Old-Fashioned Chicken Potpie Recipe

Publisher Photo
Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups water
  • 2/3 cup milk
  • 2 teaspoons chicken bouillon granules
  • 2 cups cubed cooked chicken
  • 1 cup frozen mixed vegetables
  • PASTRY:
  • 1-2/3 cups all-purpose flour
  • 2 teaspoons celery seed
  • 1 package (8 ounces) cream cheese, cubed
  • 1/3 cup cold butter

Nutritional Facts

1 serving (1 each) equals 591 calories, 38 g fat (22 g saturated fat), 141 mg cholesterol, 860 mg sodium, 39 g carbohydrate, 3 g fiber, 23 g protein.

Directions

  1. In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
  2. For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  3. Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.
Originally published as Old-Fashioned Chicken Potpie in Country Woman May/June 1999, p29

Nutritional Facts

1 serving (1 each) equals 591 calories, 38 g fat (22 g saturated fat), 141 mg cholesterol, 860 mg sodium, 39 g carbohydrate, 3 g fiber, 23 g protein.

Full-Bodied White Wine

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

Reviews for Old-Fashioned Chicken Potpie

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 24, 2014

This is one of my favorite recipes, I always double it & use an 8x11 glass dish. Don't be afraid of the dough, it really is easy to roll out & patch up if it gets a hole while assembling. Use chicken broth and a whole bag of mixed veggies or just peas & carrots. When I use the mixed veggies, I like the added corn & Lima beans-no one would eat a Lima bean in my house until this recipe. The taste is so home style & comforting..we love it. I must have made it 100 times...and will probably make it 100 more.

MY REVIEW
Reviewed Dec. 5, 2013

There's no better comfort food out there in my opinion but this recipe was great! I also use chicken broth if I have it on hand and will change out the vegetables depending on what the family feels like.

MY REVIEW
Reviewed Jun. 25, 2013

I have made this MANY times but I do change a couple of things: I don't add garlic as I did not like the taste in this dish, I use chicken broth instead of water in the filling mixture, and I use a whole small bag of mixed vegetables. Other than that - it is delicious. The crust is always flaky and very tender and quite forgiving. It doesn't have to be "perfect" and it just adds a wonderful texture to the pie.

MY REVIEW
Reviewed Apr. 10, 2013

One of our "keeper" recipes- worth the effort and tastes great- love it!

MY REVIEW
Reviewed Mar. 6, 2012

It was WONDERFUL. Made it on March 6 2012. I think I will add some corn next time

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