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
- 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
Nutrition Facts1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.
Mar 19, 2019
This is the only chicken pot pie recipe I make. The flavors are well-developed and it is pretty easy to make. I generally use a rotisserie chicken for the 4 cups of chicken. I get requests for this pot pie quite often. It's definitely a favorite in my family.
Mar 16, 2019
We simply love this recipe. I cook it as written and find it is just right! I make 2 pies so we can share with my sister's family. I have never found it pasty or gummy and have made it numerous times.
Mar 11, 2019
I love this recipe. I cook it exactly as it reads and it turns out perfect everytime. There is no other pot pie that can compare to this one, and the thyme is crutial for delivering taste. A forever keeper for the whole family to enjoy!
Mar 10, 2019
My family loves this pot pie recipe. Make it often. Sometimes with frozen crust and sometimes with fresh made pie crust. Always a hit. A definite keeper and thanks for sharing.
Mar 6, 2019
Absolutely best chicken pot pie. Husband not a thyme lover so substituted sage and summer savory. Liked thickness of sauce. I only made 1 pie and saved half of filling for another day. Will definitely make again. Maybe even try in individual pies. Thank you
Feb 28, 2019
Great!! I add more chicken, a Tbsp of chicken soup base paste and then omit the regular salt.
Feb 25, 2019
Everyone loves this!! All 4 of my boys and husband devour these pies! We've often had guests over and they have always raved about it!
Feb 24, 2019
Feb 23, 2019
I am surprised that no one took exception to the cup of butt
Feb 16, 2019
Horrible recipe ! The sauce was a stark white, tasteless paste that no amount of "doctoring" after the fact could resolve. A total waste of ingredients and home made pie crust. A much better option is to make your chicken stock ( or use store-bought stock ) and thicken it using 1 tbsp cornstarch mixed with 1/4 cup cold water and simmer until it thickens before adding the chicken and vegetables. That way you still have chicken gravy not flour gravy.