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Chicken Potpie

Total Time

Prep: 20 min. Bake: 45 min.

Makes

6 servings

Chicken potpie was a favorite childhood food, but my mother never wrote the recipe down. After some trial and error, I came up with this version. It tastes just like hers.
Chicken Potpie Recipe photo by Taste of Home

Ingredients

  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2-1/4 cups water, divided
  • 1-1/2 cups diced cooked chicken
  • 1 cup frozen mixed vegetables
  • 3/4 cup uncooked thin egg noodles
  • 1 tablespoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • Dough for single-crust pie

Directions

  1. Preheat oven to 350°. In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally. Combine cornstarch and remaining water; add to saucepan. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly.
  2. Pour into an ungreased 10-in. pie plate. Roll dough to a 1/8-in.-thick circle. Place over filling. Trim and flute edge. Cut slits in top. 
  3. Bake until lightly browned and filling is bubbly, 45-55 minutes. Let stand for 5 minutes before serving.
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 315 calories, 16g fat (7g saturated fat), 53mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 13g protein.

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