Chicken Vegetable Potpie Recipe

4.5 6 5
Chicken Vegetable Potpie Recipe
Chicken Vegetable Potpie Recipe photo by Taste of Home
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Chicken Vegetable Potpie Recipe

Read Reviews
4.5 6 5
Publisher Photo
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
Recommended: Top 10 Potpie Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 2 medium carrots, sliced
  • 1 medium potato, peeled and cubed
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 cup water
  • 1/2 cup frozen peas, thawed
  • 1 cup cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • Pastry for single-crust pie (9 inches)

Directions

In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender; drain. Stir in the peas, chicken and soup. Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.
Originally published as Chicken Vegetable Potpie in Reminisce Extra April 2000, p45

Nutritional Facts

1 piece: 903 calories, 42g fat (16g saturated fat), 95mg cholesterol, 1702mg sodium, 96g carbohydrate (15g sugars, 7g fiber), 33g protein.

  • 2 medium carrots, sliced
  • 1 medium potato, peeled and cubed
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 cup water
  • 1/2 cup frozen peas, thawed
  • 1 cup cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • Pastry for single-crust pie (9 inches)
  1. In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender; drain. Stir in the peas, chicken and soup. Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Yield: 2 servings.
Originally published as Chicken Vegetable Potpie in Reminisce Extra April 2000, p45

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swinny User ID: 1858482 220501
Reviewed Feb. 14, 2015

"Had this for dinner tonight. Put a little salt and pepper in dish. Could have had a few more spices but other than that it was delish on a cold winter night."

MY REVIEW
debbiegross User ID: 6767698 29953
Reviewed Sep. 30, 2014

"quick, easy, and delicious, also looks pretty too! My designing techniques need a lot of improvement, but this recipe needs no improvement. My husband and I loved this recipe. It has become a new favorite for us, and to the people I've shared it with!"

MY REVIEW
dhillaw57 User ID: 4106155 51915
Reviewed Jul. 26, 2011

"Made the this chicken vegetable potpie for dinner and is was great. There is plenty for lunch tomorrow too! Will certainly make this again."

MY REVIEW
Kirchner User ID: 143349 26624
Reviewed Mar. 25, 2011

"I made this wonderful pie for dinner last evening for my husband and myself. We had plenty for dinner, even had one small serving leftover for lunch the next day. What a great way to use up that last one cup of leftover chicken. We will be enjoying this again soon. Thanks for sharing it with everyone."

MY REVIEW
cwbuff User ID: 441425 29952
Reviewed Aug. 30, 2010

"Thanks for the chicken pot pie recipe for only 2! Tried this this summer for my son and me, and it got a thumbs up. Next time I think I'll try either puff pastry or phyllo dough for the crust, and use 8-10 oz ramekins."

MY REVIEW
yuck User ID: 248810 77454
Reviewed Aug. 3, 2008

"chicken Vegetable Potpie

Thank you this sounds great wish
you had more 2 serving recipes.
i will print it & make it soon.
Vera"

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