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Leatherface Potpie


  • 3 to 4 pounds bone-in chicken breast halves
  • 1-3/4 quarts water
  • 1 small onion, peeled
  • 1 celery rib
  • 1 large carrot
  • 1-1/2 teaspoons salt, divided
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper
  • Pastry for single-crust pie (9 inches)
  • 1 large carrot
  • Fresh rosemary leaves


  • 1. In a stockpot, bring the chicken, water, onion, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender.
  • 2. Remove chicken and vegetables from broth. When chicken is cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into cubes. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside.
  • 3. In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups broth to a boil; whisk in flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Transfer to a 9-in. deep-dish pie plate.
  • 4. To finish, roll out pastry to fit top of pie. Cut a piece of carrot into a triangle and place in the center of pie. Gently place pastry over pie; trim and flute edges. Cut eyes, mouth and scars into pastry; thread rosemary leaves for stitches.
  • 5. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts


Average Rating: 4.5
  • BilliePock
    Jan 22, 2017

    I made this for football game day. I didn't have celery so I added some frozen peas. Yummy!

  • GStaelens
    Nov 3, 2016


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