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Vegetable Chicken Potpie

 Vegetable Chicken Potpie
We briefly relocated to New Hampshire after 50 years in Ohio. One way we kept "close" to loved ones in the Midwest was by fixing family favorite like this.—Debbie Chilton, Madbury, New Hampshire
6 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup each chopped carrot, celery and onion
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup chicken broth
  • 3/4 cup cubed peeled potatoes
  • 3/4 cup frozen peas
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1/4 teaspoon hot pepper sauce
  • TOPPING:
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons butter, melted

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Vegetable Chicken Potpie (continued)

Directions

  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes
  • longer.
  • In a large skillet, saute vegetables in oil for 5 minutes or until
  • crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook
  • until no longer pink. Stir in broth; bring to a boil. Add the
  • potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10
  • minutes or until heated through.
  • In a small saucepan, melt butter over medium heat. Stir in flour;
  • gradually stir in milk. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Reduce heat; stir in soup until smooth. Add hot
  • pepper sauce. Stir into vegetable mixture. Transfer to pastry shell.
  • In a large bowl, combine the flour, baking powder, baking soda and
  • salt. In a small bowl, combine the buttermilk, applesauce and
  • butter; stir into dry ingredients just until moistened.
  • Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or
  • until puffed and golden brown (if necessary, cover edges loosely
  • with foil to prevent overbrowning). Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 525 calories, 21 g fat (8 g saturated fat), 50 mg cholesterol, 1,023 mg sodium, 66 g carbohydrate, 4 g fiber, 19 g protein.