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Favorite Chicken Potpie Recipe

Favorite Chicken Potpie Recipe

Chock-full of poultry, 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. This recipe for chicken pot pie is 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 whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets refrigerated pie crust


  • 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 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.
  • 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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    Average Rating
    Reviewed Jun. 9, 2018

    "Best ever pot pie!! We added garlic to the onions and rosemary and parley to the spices. Moisture and texture were a concern, but it was perfect. We all loved it!"

    Reviewed May. 25, 2018

    "Awesome flavor and relatively easy to make. I added 2 stalks of celery and omitted the boiling of the carrots and potatoes as I had diced them fairly small. When I make again I will boil the carrots and celery as they were still a little crunchy, but red potatoes were perfect as is. As a personal preference the gravy made with the flour was a bit too thick and I think I would cut the flour in half next time to make it a little easier to fill in the gaps for the pie."

    Reviewed May. 20, 2018

    "This recipe is probably one of the best pot pie recipes I’ve eaten! Very filling!"

    Reviewed May. 18, 2018

    "Thank you, Regi M, for your review. So glad you took the time to give such helpful information AND share the knowledge that you have acquired from your experience."

    Regi M
    Reviewed Apr. 29, 2018

    "I am a young senior and a well seasoned cook and baker - pun intended! I know there will be some who will start clucking under their breaths when I say I haven't made this exact recipe, but is is very close to one my mother, who was a fabulous cook, taught me years ago. I read a lot of the reviews, because there are so many, and I want to make comments based on what I read and my level of experience. Because there are so many who commented on there being too much thyme in this recipe I would suggest that if you do not use thyme regularly that you add the amount suggested in increments. If you're not use to more heavily spiced foods start off with a quarter of a teaspoon - then sample it. Not enough, add another quarter of a teaspoon and sample it again. If you like that amount you don't need to add the full teaspoon. Flavours become more pronounced as they cook and have time to combine with other ingredients. Spicing is a very personal thing and so you should always try a bit if you are concerned there is too much of anything. You will not get zapped by lightening if you adjust the seasonings to your own personal preferences. AND - it does not mean the recipe is not great. The person who submitted the recipe likes the seasoning - based on her family's taste buds but it doesn't mean it can't be adjusted to your own! The same goes for any other recipe. Have some teaspoons ready to sample recipes as you go. Personalize to your heart's content! It really irritates me when people comment about throwing food out because they don't know how to make it more palatable. I do have to remind myself though that not everyone had a mother like mine or had Home Economics classes in high school - though they didn't teach me much I hadn't learned at home. Cooking and baking can be so much fun and life is too short to get so caught up on minor issues. Remember - add a pinch or so, sample and add more till it is to your taste. baking has to be a more precise exercise because there has to be an exact ratio of rising agent (as an example) to other dry ingredients and liquids used. Again, flavouring is a very personal matter. I would like to thank Karen Johnson for submitting this recipe that makes this potpie from scratch, with no condensed soup and artificial flavours! To quote from a book called Siddhartha by Herman Hesse, I read in my early 20's "Knowledge is communicable, wisdom is not." One of my Mom's favourites: " We get too soon old and too late smart!""

    Reviewed Apr. 26, 2018

    "Best pot pie recipe I've ever found! We don't care for thyme so left that out and still wonderful!"

    Reviewed Apr. 19, 2018

    "This is the quintessential pot pie. The flavors are spot on. This was exactly what I was looking for. Thank you."

    Reviewed Apr. 6, 2018


    You do not need to look for another pot pie recipe.This is it!"

    Reviewed Apr. 5, 2018

    "I was really excited about this, but after spending much time on it, I was disappointed as it seemed bland except for the fact that there was way too much of a thyme taste. Next time, I'll cut the thyme and add other seasonings."

    Reviewed Mar. 27, 2018

    "So my fiance and I are both pretty indifferent to chicken pot pie, but I found myself browsing recipes in order to use some extra chicken I had before it went bad. I found this recipe and decided to give it a try. Upon eating one bite, he says, "this has to go into the rotation!". We both then devoured the tastiest chicken pot pie ever created. I did do a few things differently. I seared 5 chicken breast strips in vegetable oil that I coated in garlic powder, salt, pepper, and Italian seasoning. I was out of thyme and thought the italian seasoning might add the missing flavor to the dish. I used one whole can of drained carrotts, and half the amount of the rest of the items the recipe called for. After adding the cubed chicken I cooked prior, the recipe was still enough for 2 pies. I did not have 4 pie crusts so I used my largest round corningware casserole dish in place of a pie pan, which provided room for the entire mixture. It worked perfectly! This is definitely in the rotation from now on!"

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