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Old-Fashioned Chicken Potpie

 Old-Fashioned Chicken Potpie
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
6 ServingsPrep: 30 min. Bake: 30 min.

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

Directions

  • 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.
  • 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

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Old-Fashioned Chicken Potpie (continued)

Directions (continued)

  • filling into crust. Roll remaining dough into 9-in. square; place
  • over filling. Trim, seal and flute edges. Cut slits in pastry.
  • Bake at 425° for 30-35 minutes or until crust is golden brown and
  • filling is bubbly. Yield: 6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.