Favorite Chicken Potpie Recipe

5 250 255
Favorite Chicken Potpie Recipe
Favorite Chicken Potpie Recipe photo by Taste of Home
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Favorite Chicken Potpie Recipe

Read Reviews
5 250 255
Publisher Photo
Chock-full of chicken, 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. These potpies are 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.

    • 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
    Jennifer User ID: 9410042 282326
    Reviewed Jan. 19, 2018

    "Made this for dinner tonight....loved it!!! Will definitely be making this again! Thanks for the recipe."

    MY REVIEW
    Grandmaj2u User ID: 189795 282309
    Reviewed Jan. 18, 2018

    "For those that had an overwhelming thyme taste use dried thyme LEAVES .....NOT ground thyme. Fresh thyme works best in my opinion..... especially if you can find lemon thyme. (It is easy to grow too. Best in 12x12 x12 inches deep pots and potting soil. Use started small plants rather than seeds. So easy and cheaper in the long run

    I like to add the juice of one lemon in this as well. The only way to make this even better is to have some homemade stock on hand. I save and freeze all chicken bones in a bag in freezer. Tyeler Florance on food Network.com has a good recipe if needed. Or check this site."

    MY REVIEW
    xlsalbums User ID: 5254917 282190
    Reviewed Jan. 16, 2018

    "I really liked this pot pie!! It was delicious. And it made 2 pies so I got to freeze one and have it the next week. Perfect if you are making dinner for another family who needs the help."

    MY REVIEW
    Tynina User ID: 9405794 282169
    Reviewed Jan. 15, 2018

    "This pot pie is amazing! I tried the recipe without the thyme and added some onion salt and seasoning salt and it was absolutely delicious!"

    MY REVIEW
    Tom User ID: 1440303 282105
    Reviewed Jan. 15, 2018

    "The thyme overpowered the taste of this pie, otherwise it should have been fine. A lot of steps to have the one seasoning throw it off."

    MY REVIEW
    Carrie User ID: 9404689 282091
    Reviewed Jan. 14, 2018

    "This is so delicious! There are a lot of steps but it is worth it!!"

    MY REVIEW
    mbttrt77 User ID: 6752015 281888
    Reviewed Jan. 11, 2018

    "Made this tonight, it was awesome. My husband loved it. Been making a pot pie for years that has cheese in it but this one takes the prize. Cut recipe in half and only made one tonight, anxious to make again and try freezing one."

    MY REVIEW
    Pat User ID: 9397807 281780
    Reviewed Jan. 8, 2018

    "Made this tonight, I love it . I did follow the recipe but have a deep dish pie plate and made just one. Hanging onto this one for sure."

    MY REVIEW
    Keith User ID: 9392915 281562
    Reviewed Jan. 5, 2018

    "This is a good, solid recipe. I've been wanting to make a pot pie for years; my grandma used to make them, but i dont have her recipe, so just beginning to experiment. It was 10 degrees and snowing, so today was the day.

    I had to make it dairy-free, so substituted the butter with bacon fat, and just used a bit more broth, and the liquid from the corn (i used canned, not frozen), to replace the milk; total abot 4.5 cups liquid. Next time I think i will try oat milk in place of the dairy milk; all we had in the fridge was almond milk, and I didn't think that would work well.
    I also cooked down some portobello 'shrooms (about two cups before cooking) in the pan first, and added a cup or so of chopped celery along with the onions. I pretty much followed all the other measurements. Oh, added a bit of ground clove, too.
    It was really great. My two boys & wife loved it; it was gone in minutes. I made just one pie (only had one box of crusts) in an extra deep 10" stoneware pie pan, and still have enough filling left over for probably another small pie. But tomorrow is another snow day, and I suspect the kids will warm it up and have it for breakfast. That's how they roll."

    MY REVIEW
    Dee Anne User ID: 9391051 281501
    Reviewed Jan. 4, 2018

    "Made this on a cold, winter's night and it was a big hit! The pan was wiped clean. So needless to say, it's going in my recipe box!"

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