Favorite Chicken Potpie Recipe

5 231 240
Favorite Chicken Potpie Recipe
Favorite Chicken Potpie Recipe photo by Taste of Home
Publisher Photo

Favorite Chicken Potpie Recipe

Read Reviews
5 231 240
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

    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 forFavorite 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
    Sherry User ID: 9310641 277398
    Reviewed Nov. 7, 2017

    "This is absolutely delicious! Comfort food at its best. Added four cups of potatoes but other than that , followed recipe. Made 3 pot pies. Will definitely be making again"

    MY REVIEW
    Jane User ID: 7019607 277177
    Reviewed Nov. 2, 2017

    "OOHHHHHHHHHHHHHHH MYYYYYYYYYYY Five stars are not enough to express how yummy this dish is! This smelled heavenly, and tasted even better! We had roast chicken on Sunday and I used the leftover meat and rich broth. I cut the recipe in half, since I only made one pie. I didn't have peas, so substituted cut fresh asparagus for the 'green.' I also added garlic and bay leaves to the roux (removed before pouring into pie shell). It reminded me of one of those high end chicken pies from the freezer section, but with less calories. Thanks for the recipe Karen... it will definitely be a regular on our table!"

    MY REVIEW
    Jane User ID: 7019607 277176
    Reviewed Nov. 2, 2017

    "OOHHHHHHHHHHHHHHH MYYYYYYYYYYY Five stars are not enough to express how yummy this dish is! This smelled heavenly, and tasted even better! We had roast chicken on Sunday and I used the leftover meat and rich broth. I cut the recipe in half, since I only made one pie. I didn't have peas, so substituted fresh asparagus for the 'green.' I also added garlic and bay leaves to the roux (removed before pouring into pie shell). It reminded me of one of those high end chicken pies from the freezer section, but with less calories. Thanks for the recipe Karen... it will definitely be a regular on our table!"

    MY REVIEW
    Jane User ID: 7019607 277175
    Reviewed Nov. 2, 2017

    "OOHHHHHHHHHHHHHHH MYYYYYYYYYYY Five stars are not enough to express how yummy this dish is! This smelled heavenly, and tasted even better! We had roast chicken on Sunday and I used the leftover meat and rich broth. I cut the recipe in half, since I only made one pie. I didn't have peas, so substituted fresh asparagus for the 'green.' I also added garlic and bay leaves (removed before pouring into pie shell). It reminded me of one of those high end chicken pies from the freezer section, but with less calories. Thanks for the recipe Karen... it will definitely be a regular on our table!"

    MY REVIEW
    Jane User ID: 7019607 277174
    Reviewed Nov. 2, 2017

    "OOHHHHHHHHHHHHHHH MYYYYYYYYYYY Five stars are not enough to express how yummy this dish is! This smelled heavenly, and tasted even better! We had roast chicken on Sunday and I used the leftover meat and broth. I cut the recipe in half, since I only made one pie. I didn't have peas, so substituted fresh asparagus for the 'green.' I also added garlic and bay leaves. It reminded me of one of those high end chicken pies from the freezer section, but with less calories. Thanks for the recipe Karen... it will definitely be a regular on our table!"

    MY REVIEW
    literaryliz User ID: 8404406 276782
    Reviewed Oct. 25, 2017

    "Love that the recipe makes two pies, one to bake and one to freeze! I did substitute rosemary for thyme: it smelled Heavenly while baking."

    MY REVIEW
    literaryliz User ID: 8404406 276781
    Reviewed Oct. 25, 2017

    "Love that the recipe makes two pies, one to bake and one to freeze!"

    MY REVIEW
    kiki61 User ID: 5785048 276656
    Reviewed Oct. 23, 2017

    "This was soooo good! Made exactly to recipe, easy and the whole family loved it! The grandkids had seconds even! Definitely a keeper!"

    MY REVIEW
    Nancy User ID: 7817854 276513
    Reviewed Oct. 20, 2017

    "First, this is called Baked chicken pie not pot pie - pot pie has no crust. My grandparents (born in 1904) were PA Dutch so I know this to be true. It is amazing how many things you can do with this recipe even using sea food. For the baked chicken pie, my grandmother always added a few hard boiled eggs, diced. Made the gravy silky and adds a extra punch. She also made gravy on the side in the event someone wanted their's extra moist. You cannot make and freeze these if you use hard boiled eggs. I make multiple small ones in the aluminum pans and freeze them. They are great to pull out and heat when it's snowing outside!!"

    MY REVIEW
    No_Time_To_Cook User ID: 6334849 276369
    Reviewed Oct. 16, 2017

    "Yumm..!!!! I made it exactly per the recipe minus the frozen corn (because I didn't have any). But I'm not sure it needed it. I may cut down on the thyme a bit next time, and I did use low sodium chicken broth. My husband says it's 10 Stars.. he says it's the best meal I've cooked!"

    Loading Image