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Favorite Chicken Potpie


  • 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°.

Nutrition Facts

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


Average Rating:
  • Allison
    May 17, 2019
    Best potpie I've ever had. Hands down. Subs I've made in the past include using rabbit in place of chicken and subbing cauliflower in for the potatoes. I'll be making this one for a long time.
  • billbird2111
    Apr 14, 2019
    To be brutally honest, this is very close to the Chicken Pot Pie recipe found in the older versions of Betty Crocker cookbooks, which is the best recipe I've ever tasted. While homemade crust is better in my opinion, it's also far more time consuming. This is a quick and easy recipe and the filling is right on the money. If, somehow, you come out with a bland meal after using a full cup of butter, you're doing something wrong.
  • G.
    Apr 14, 2019
    Where do the potatoes in the directions come from?
  • Linda
    Apr 4, 2019
    I love this recipe! I use this recipe at home and at my job.
  • sworddncer
    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.
  • Aunt Jeannie
    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.
  • Sarah
    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!
  • geipa
    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.
  • Margaret
    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
  • mamoonis
    Feb 28, 2019
    Great!! I add more chicken, a Tbsp of chicken soup base paste and then omit the regular salt.
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