Deep-Dish Chicken Potpie Recipe

5 4 4
Deep-Dish Chicken Potpie Recipe
Deep-Dish Chicken Potpie Recipe photo by Taste of Home
Publisher Photo

Deep-Dish Chicken Potpie Recipe

Read Reviews
5 4 4
Publisher Photo
I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 6 to 8 tablespoons cold water
  • FILLING:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2-1/2 cups cubed cooked chicken
  • 2 cups fresh or frozen peas
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 3 medium carrots, thinly sliced
  • 1/4 cup chopped onion
  • 1 teaspoon milk

Directions

In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms.
Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry.
For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly.
Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk.
Bake at 350° for 1 hour or until vegetables are tender. Yield: 6 servings.
Originally published as Deep-Dish Chicken Potpie in Country October/November 1997, p51

Nutritional Facts

1 each: 672 calories, 35g fat (20g saturated fat), 142mg cholesterol, 823mg sodium, 60g carbohydrate (8g sugars, 6g fiber), 28g protein.

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 6 to 8 tablespoons cold water
  • FILLING:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2-1/2 cups cubed cooked chicken
  • 2 cups fresh or frozen peas
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 3 medium carrots, thinly sliced
  • 1/4 cup chopped onion
  • 1 teaspoon milk
  1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms.
  2. Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry.
  3. For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly.
  4. Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk.
  5. Bake at 350° for 1 hour or until vegetables are tender. Yield: 6 servings.
Originally published as Deep-Dish Chicken Potpie in Country October/November 1997, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDeep-Dish Chicken Potpie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
AmySB88 User ID: 1692093 241745
Reviewed Jan. 14, 2016

"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."

MY REVIEW
mkaskela User ID: 6061564 23107
Reviewed Mar. 18, 2014

"Super easy to make."

MY REVIEW
debjs2000 User ID: 3426085 15865
Reviewed Oct. 14, 2010

"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."

MY REVIEW
teresabulow User ID: 2515732 23059
Reviewed Oct. 9, 2010

"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."

Loading Image