Favorite Chicken Potpie Recipe

5 262 269
Favorite Chicken Potpie Recipe
Favorite Chicken Potpie Recipe photo by Taste of Home
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Favorite Chicken Potpie Recipe

Read Reviews
5 262 269
Publisher Photo
Chock-full of poultry, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. This recipe for chicken pot pie is perfect for company or a potluck. —Karen Johnson, Bakersfield, California
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 35 min. + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 35 min. + standing

Ingredients

  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 packages (14.1 ounces each) refrigerated pie pastry

Directions

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Yield: 2 potpies (8 servings each).

Test Kitchen Tips
  • Feel free to use your favorite homemade pie pastry.
  • When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.
  • Originally published as Chicken Potpie in Quick Cooking September/October 2003, p56

    Nutritional Facts

    1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

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    • 2 cups diced peeled potatoes
    • 1-3/4 cups sliced carrots
    • 1 cup butter, cubed
    • 2/3 cup chopped onion
    • 1 cup all-purpose flour
    • 1-3/4 teaspoons salt
    • 1 teaspoon dried thyme
    • 3/4 teaspoon pepper
    • 3 cups chicken broth
    • 1-1/2 cups milk
    • 4 cups cubed cooked chicken
    • 1 cup frozen peas
    • 1 cup frozen corn
    • 2 packages (14.1 ounces each) refrigerated pie pastry
    1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
    2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
    3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
    4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
      Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
      Yield: 2 potpies (8 servings each).

    Test Kitchen Tips
  • Feel free to use your favorite homemade pie pastry.
  • When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.
  • Originally published as Chicken Potpie in Quick Cooking September/October 2003, p56

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    Reviews forFavorite Chicken Potpie

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    MY REVIEW
    Arete User ID: 7010263 286871
    Reviewed Apr. 19, 2018

    "This is the quintessential pot pie. The flavors are spot on. This was exactly what I was looking for. Thank you."

    MY REVIEW
    [email protected] User ID: 6543294 286198
    Reviewed Apr. 6, 2018

    "YUMMY!

    You do not need to look for another pot pie recipe.This is it!"

    MY REVIEW
    Ellen User ID: 9446816 286175
    Reviewed Apr. 5, 2018

    "I was really excited about this, but after spending much time on it, I was disappointed as it seemed bland except for the fact that there was way too much of a thyme taste. Next time, I'll cut the thyme and add other seasonings."

    MY REVIEW
    Holly User ID: 9442232 285708
    Reviewed Mar. 27, 2018

    "So my fiance and I are both pretty indifferent to chicken pot pie, but I found myself browsing recipes in order to use some extra chicken I had before it went bad. I found this recipe and decided to give it a try. Upon eating one bite, he says, "this has to go into the rotation!". We both then devoured the tastiest chicken pot pie ever created. I did do a few things differently. I seared 5 chicken breast strips in vegetable oil that I coated in garlic powder, salt, pepper, and Italian seasoning. I was out of thyme and thought the italian seasoning might add the missing flavor to the dish. I used one whole can of drained carrotts, and half the amount of the rest of the items the recipe called for. After adding the cubed chicken I cooked prior, the recipe was still enough for 2 pies. I did not have 4 pie crusts so I used my largest round corningware casserole dish in place of a pie pan, which provided room for the entire mixture. It worked perfectly! This is definitely in the rotation from now on!"

    MY REVIEW
    Deanna User ID: 9438584 285264
    Reviewed Mar. 18, 2018

    "This is the BEST chicken Potpie I have ever tasted. This is a keeper!!! Thank you for the recipe."

    MY REVIEW
    Iain User ID: 9114145 284824
    Reviewed Mar. 9, 2018

    "How do you print out this recipe. Don’t see an option. Thanks"

    MY REVIEW
    Gladena User ID: 9429396 284263
    Reviewed Feb. 25, 2018

    "I followed the recipe but left out the potatoes (dint want to over starch or whatever) and no chicken as i dont eat it. Added steak seasoning and onion salt. i used frozen veggies. I used pork shoulder that i made a few days earlier. IT WAS DELICIOUS! Now if i had known pot pies were this easy. I feel so silly buying them. My store bought pie crust wasn't any good so i had to improvise with pizza dough. YUMMM."

    MY REVIEW
    sportsmombball User ID: 2354234 283372
    Reviewed Feb. 7, 2018

    "This is such a versatile and great recipe. I double recipe and freeze extra in pans without crust. Put Crust In A Pan Add Filling And bake!"

    MY REVIEW
    Teri User ID: 9421621 283368
    Reviewed Feb. 7, 2018

    "I have been making this recipe for several years and it's a favorite for everyone I've fed it to. My kids in particular love it. To save prep time I use 16 oz frozen diced potatoes and 16 oz frozen mixed veggies. I also decreases the thyme to 1/2 tsp. I do end up making 3 pies using these amounts. Lately my kids have decided they don't like the crust as much so I only put crust on the top. It's definitely time consuming to make, but having 2 spare in the freezer makes it worth it. Plus I love it so much!! The reheat from frozen instructions are spot on. If you haven't tried this, you are missing out!"

    MY REVIEW
    rednibs44 User ID: 5119051 283134
    Reviewed Feb. 3, 2018

    "This is a GREAT recipe! I've made it many times and it has become a family favorite. It is pretty time consuming but it is SO worth it--the leftovers are delicious! This is what real "comfort food" tastes like!"

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