Classic Chicken Potpie

Name: Classic Chicken Potpie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings.
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; Pastry for single-crust pie (9 inches)

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.

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
Pastry for single-crust pie (9 inches)

Directions

Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
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.
Roll pastry dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.

Pastry for single-crust pie (9 inches): 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. Wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts

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

Originally published as Chicken Potpie in Casserole Cookbook

Reviews

My Review

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Average Rating:

mother of 3

Jan 11, 2018

Pretty good! Attempting to recreate former chicken pot pie appearance, I used 2 boxes (12 oz. each) Pacific organic cream of chicken condensed soup & mistakenly added Frontier salt free onion and herb seasoning which made the veggie/chicken mixture taste weird. DH isn't a big fan of thyme so shook in copious homemade poultry seasoning. Better taste; topped with buttered torn Trader Joe's gluten free sandwich bread. DH finished off the baking dish. The soup is very salty, 850 mg. in 1/2 cup. Bring on the agua!
chefheidi18

Sep 21, 2017

It was really good. I did both the bottom and top crust. Super easy to make too. I would cook the veggies first before adding then to the pie. I also just used a cup of onion that I cut up myself.
Njense

Mar 16, 2016

This is a delicious recipe. I sauted cubed chicken with one chopped onion and set that aside. I doubled the white sauce using low sodium chicken broth and skim milk. MIxed the sauce with chicken, onions and vegetables and covered with pie crust. Next time I want to substitue the pie crust with puff pastry. really and easy to make
buffetboss

Jan 31, 2016

Hubby ate it w/o complaint except when dishing it out, he said, "It doesn't look the same" (as the former CPP.) I halved the recipe, using 10 oz. chicken broth, 1 1/2 tsps. Chicken Better Than Boullion, about 1 1/2 tsps. Trader Joe's Poultry Rub, omitted the 'shrooms & onions, substituted 3T. organic corn starch, and substituted torn pan-toasted 3 Bakers gluten free bread coated with 1/2 cup melted butter. It's is simpler & quicker to create than my former recipe. Sorry this is so long.
Rivkel

Nov 28, 2015

I made this because I could not access my usual recipe box on Taste Of Home tonight. For some reason. I often find the website to be difficult when I use my IPad. I would make more flour butter sauce next time because mine was not too creamy. The store was out of pearl onions today so I used regular onion and it was fine. But overall, my family ate it so that is a success in my book.
dilbert098

Sep 29, 2015

Didn't use pearl onions, red instead, no mushrooms. Delicious. Will be making again!
vj221979

Aug 31, 2015

Wonderful and easy to make. I will make this again for sure. The only things I changed was I made double crust and used chopped onion.
mamaofthree

Mar 10, 2015

I make this recipe religiously! My family loves it and its a great way for my kids to get a ton of vegetables. I use fresh mushrooms and add celery for that yummy crunch. Absolutely delicious recipe!
rondaodell

Feb 14, 2015

I made this tonight because my boyfriend said that he wanted chicken pot pie kfc style. I bought 6 soup mugs and double the recipe and it only filled 5 of the mugs. Everybody raved about this meal and want me to make it again. It is really easy to make.
meerb98

Feb 9, 2015

This was a good, quick, semi-homemade meal. I think I needed to mix the gravy with the vegetables better. I was in a hurry and just poured it on top and the gravy just sat there and didn't coat evenly. I will try it again and see if I need to adjust my rating. I used chopped onions and veggie broth with chicken bouillion (since I had one opened in the fridge). Tasted fine! Will make again!