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Favorite Chicken Potpie Recipe

Favorite Chicken Potpie Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing YIELD:16 servings


  • 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).

Recipe Note

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.
  • Nutritional Facts

    1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

    Reviews for Favorite Chicken Potpie

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    Reviewed Mar. 18, 2018

    "This is the BEST chicken Potpie I have ever tasted. This is a keeper!!! Thank you for the recipe."

    Reviewed Mar. 9, 2018

    "How do you print out this recipe. Don’t see an option. Thanks"

    Reviewed Feb. 25, 2018

    "I followed the recipe but left out the potatoes (dint want to over starch or whatever) and no chicken as i dont eat it. Added steak seasoning and onion salt. i used frozen veggies. I used pork shoulder that i made a few days earlier. IT WAS DELICIOUS! Now if i had known pot pies were this easy. I feel so silly buying them. My store bought pie crust wasn't any good so i had to improvise with pizza dough. YUMMM."

    Reviewed Feb. 7, 2018

    "This is such a versatile and great recipe. I double recipe and freeze extra in pans without crust. Put Crust In A Pan Add Filling And bake!"

    Reviewed Feb. 7, 2018

    "I have been making this recipe for several years and it's a favorite for everyone I've fed it to. My kids in particular love it. To save prep time I use 16 oz frozen diced potatoes and 16 oz frozen mixed veggies. I also decreases the thyme to 1/2 tsp. I do end up making 3 pies using these amounts. Lately my kids have decided they don't like the crust as much so I only put crust on the top. It's definitely time consuming to make, but having 2 spare in the freezer makes it worth it. Plus I love it so much!! The reheat from frozen instructions are spot on. If you haven't tried this, you are missing out!"

    Reviewed Feb. 3, 2018

    "This is a GREAT recipe! I've made it many times and it has become a family favorite. It is pretty time consuming but it is SO worth it--the leftovers are delicious! This is what real "comfort food" tastes like!"

    Reviewed Feb. 2, 2018

    "I've used this recipe several times. I love it! I use it for turkey pot pies too and adjust the herbs. It is an excellent way to use up roast turkey and freeze pies for later."

    Reviewed Jan. 26, 2018

    "okay -- did not have everything and needed something quicker but used as a starting point! Made half the recipe and wanted to reduce time by dicing up 1 cup of small new potatoes from a can for starters.. added about a cup of fresh mushrooms diced up along with onions to saute in butter. Substituted 12 oz package of mixed veggies for all other veggies -- will use more next time. Used over-flowing 2 cups of rotisserie chicken along with "jell" from drippings in container. Mixed everything together along with 1/2 cup of sour cream and placed in 11x7 casserole dish and topped with Parmesan cheese and then small cut-outs from pie crust. Oh, used Thyme "leaves" and it was all wonderful! I will definitely be making this again -- and probably in the very near future!"

    Reviewed Jan. 19, 2018

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

    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 has a good recipe if needed. Or check this site."

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