Favorite Chicken Potpie
Total TimePrep: 40 min. Bake: 35 min. + standing
Makes2 potpies (8 servings each)
- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 2/3 cup chopped onion
- 1 cup butter, cubed
- 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
Nutrition Facts1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.
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Jan 18, 2020
Easy and it was the best
Jan 15, 2020
This is a go to recipe for me. I always multiply the recipe because it’s so easy to freeze. Just the thing when you want to bring a comfort food dinner to folks. The frozen version tastes just as good and it times I’ve substituted ingredients with good results.
Jan 10, 2020
My entire family loved this- even my picky 4 year old. I did not have corn, which was a bummer, but pie still full of veggies. I used a large pyrex and used pizza dough, rather than pie dough on top only. Delish! Also- I always leave out thyme, as I think it is too strong!
Jan 7, 2020
I would use the potato and carrot water and less flour and milk. The starch from the water will help to thicken the sauce and add flavor.
Dec 31, 2019
This recipe is SUPERIOR to any others I have tried! It has now become a regular home comfort-food for our large family--so delish! We prefer just one crust on the top so I just put the filling into a casserole dish/dishes and top with crust then bake!
Dec 24, 2019
This far exceeded my expectations (which were already high because this site has never let me down). It makes so much that I actually made three pies with it. I added basil and mushrooms. Frozen pies are excellent for new parents. I brought one to a couple recently, and it was a huge hit. Definitely file this one away as a keeper.
Nov 23, 2019
Had no issue with flour as others have had. It was the perfect consistency. Very tasty! Teenage daughter said it was "the bomb"......The prep work took a lot longer than 40 min as recipe stated.
Nov 20, 2019
This was very good...I cut back some on flour.
Nov 17, 2019
I only used 1/3 cup of flour the second time I made this. It was delicious both times, but we like the filling a bit thinner. It’s definitely a new favorite in our house.
Oct 22, 2019
Made this last night, was the best! Didn't have thyme so used basil and it was perfect :)