Easy Potpie Recipe
Easy Potpie Recipe photo by Taste of Home
Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups cubed cooked chicken or turkey
  • 1 can (16 ounces) mixed vegetables, drained or 2 cups frozen mixed vegetables, thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • BISCUIT TOPPING:
  • 1 cup self-rising flour*
  • 1/2 teaspoon pepper or lemon-pepper seasoning
  • 1 cup buttermilk
  • 1/2 cup butter or margarine, melted

Directions

In a saucepan, combine chicken, vegetables, soup, onion and flour; mix well. Stir in broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish.
For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown. Yield: 6 servings.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Easy Potpie in Country Woman November/December 1995, p37

Nutritional Facts

1 each: 429 calories, 23g fat (12g saturated fat), 107mg cholesterol, 1396mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 27g protein.

  • 3 cups cubed cooked chicken or turkey
  • 1 can (16 ounces) mixed vegetables, drained or 2 cups frozen mixed vegetables, thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • BISCUIT TOPPING:
  • 1 cup self-rising flour*
  • 1/2 teaspoon pepper or lemon-pepper seasoning
  • 1 cup buttermilk
  • 1/2 cup butter or margarine, melted
  1. In a saucepan, combine chicken, vegetables, soup, onion and flour; mix well. Stir in broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish.
  2. For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown. Yield: 6 servings.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Easy Potpie in Country Woman November/December 1995, p37

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Reviews forEasy Potpie

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MY REVIEW
claylady01 User ID: 7293258 10623
Reviewed Oct. 30, 2013

"I would make this with grd.beef or pork sausage even though it is higher in fat and salt then the chicken."

MY REVIEW
ejhartke User ID: 5926957 9441
Reviewed Apr. 9, 2011

"I, pretty much, followed the info from the first review, but used a can of mixed veggies, which had carrots, potatoes, peas, and green beans. My family loved it! Even my, picky, two yr. old ate with out caution!"

MY REVIEW
tampacook User ID: 5717341 7279
Reviewed Mar. 12, 2011

"Deliciously easy! I make this once a month now. My whole family loves it. I use a whole rotisserie chicken cut up instead of cooking chicken separately. I also use cream of chicken soup instead of celery and 1 can of peas and carrots instead of mixed veggies. The rosemary must be crushed and adds the best flavor. I don't usually rate recipes but I took time to rate this one so that people would want to make it. Make it - you won't regret it!"

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