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Classic Chicken Potpie

Total Time

Prep: 20 min. Bake: 20 min. + standing

Makes

8 servings

Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! —Ada May Smith, Citrus Springs, Florida.
Classic Chicken Potpie Recipe photo by Taste of Home

Ingredients

  • 3 cups frozen mixed vegetables (about 16 ounces), thawed
  • 2-1/4 cups cubed cooked chicken
  • 1 cup frozen pearl onions, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1 can (14-1/2 ounces) chicken broth
  • 2 teaspoons chicken bouillon granules
  • Dough for single-crust pie

Directions

  1. Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
  2. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
  3. On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
  4. Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.

Nutrition Facts

1 serving: 363 calories, 21g fat (12g saturated fat), 82mg cholesterol, 757mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 16g protein.

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