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Favorite Chicken Potpie

Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California
  • Total Time
    Prep: 40 min. Bake: 35 min. + standing
  • Makes
    2 potpies (8 servings each)


  • 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 whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets refrigerated pie crust


  • 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 pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; 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°.

Test Kitchen tips
  • Feel free to use your favorite homemade pie pastry.
  • When the edge of the crust falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting a fluted crust rest in the refrigerator 30 to 45 minutes.
  • Check out our 10 favorite chicken dinner recipes.
  • Nutrition Facts
    1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • GramaKay
      Jul 22, 2020

      Delicious, I will definitely make it again

    • Raina
      Jun 28, 2020

      This was sooo good. Will make it again.

    • coutdonna
      Jun 19, 2020

      I have been making this recipe for years; it has become a family favorite! I usually make little individual pies to freeze with the extra filling. It is my go to, to bring to friends after surgery or tragic loss.

    • epruittsmom
      May 28, 2020

      Delicious! I added seasoned salt, poppyseeds, a bay leaf and diced celery

    • Chandra
      May 24, 2020

      I made some adjustments. Firstly, I cut the recipe in half. I cooked the potatoes and carrots in three cups water three cubes of chicken bouillon, stained the broth to use it in the roux. I used three cups of chicken broth 3/4 cups 2% milk, and between 1/2-2/3 cups heavy cream. The sauce was perfect with the extra liquid. My husband and I absolutely loved it.

    • Nanette
      May 23, 2020

      Delicious!! Even the picky eaters gobbled it down :)

    • Mahmoud
      May 4, 2020

      I love this recipe. I make a vegetarian dairy free version of this pot pie 4-5 times a year. I sub the dairy for almond milk and vegan butter then use more veggies and vegetable broth instead of chicken. Always a crowd favourite, even meat eaters and kids!

    • KristineChayes
      May 4, 2020

      Delicious! Nice blend of chicken and vegetables. A keeper, for sure!

    • Richard
      May 1, 2020

      Corrected review: A half cup of flour per pie was too much. It came out too gluey and dense. I started over, used a little less than a 1/4 cup per pie, and it turned out good. Thick enough to hold everything together but still creamy.

    • Vanessa
      Apr 20, 2020

      This was delicious I added garlic because I love garlic but it was so wonderful!! The base sauce was so creamy I used low fat milk but was still deliciousness I also added better then chicken bouillon in with the chicken stock step for more flavor ????