Deep-Dish Chicken Potpie
Total TimePrep: 25 min. Bake: 1 hour
I have made this recipe many times since it first appeared in the October/November 1997 Country magazine. A family favorite! I do modify in that I use a 9x13 pan, and instead of lining the dish with crust just put all of it on top. I also replace half-and-half cream with milk. The dried thyme is what sends this over the top with flavor.
Super easy to make.
This recipe was delicious. I was having company, so I doubled it and added 2 cups frozen corn and put in a 9x13 dish. They all raved about how tasty it was.
Excellent. Filling, and satisfying for a family meal. I would love to try the chicken and dumpling recipe that the sumitter says was her grandma's number one meal.