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Old-Fashioned Chicken Potpie

Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings


  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups water
  • 2/3 cup milk
  • 2 teaspoons chicken bouillon granules
  • 2 cups cubed cooked chicken
  • 1 cup frozen mixed vegetables
  • 1-2/3 cups all-purpose flour
  • 2 teaspoons celery seed
  • 1 package (8 ounces) cream cheese, cubed
  • 1/3 cup cold butter


  • In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
  • For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  • Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts
1 each: 591 calories, 38g fat (22g saturated fat), 141mg cholesterol, 860mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 23g protein.

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  • Rita
    Dec 6, 2018

    Loved by my family. After making it for my family the first time, they loved it - thereafter I tweaked it a bit to my families taste. This is an awesome pie all around just as it is! Yummmmm

  • honeybr
    Feb 7, 2018

    Really good. I used my own pastry and chicken broth as others suggested. Also I used fresh vegetables instead of frozen (and more than 1 cup).

  • TheDix
    Jan 5, 2018

    Great recipe. I used my own crust recipe, only one for the top. I used the water that I cooked the chicken in, then added some chicken bouillon granules. Very tasty comfort food.

  • aeg2t
    Nov 13, 2017

    This was simply delicious and very comforting! My whole family loved it. The flavor and texture of the crust was so yummy. I also used chicken broth as other reviewers said.

  • kredhead
    Mar 24, 2014

    This is one of my favorite recipes, I always double it & use an 8x11 glass dish. Don't be afraid of the dough, it really is easy to roll out & patch up if it gets a hole while assembling. Use chicken broth and a whole bag of mixed veggies or just peas & carrots. When I use the mixed veggies, I like the added corn & Lima beans-no one would eat a Lima bean in my house until this recipe. The taste is so home style & comforting..we love it. I must have made it 100 times...and will probably make it 100 more.

  • chin-chilla
    Dec 5, 2013

    There's no better comfort food out there in my opinion but this recipe was great! I also use chicken broth if I have it on hand and will change out the vegetables depending on what the family feels like.

  • Candy Foulke
    Jun 25, 2013

    I have made this MANY times but I do change a couple of things: I don't add garlic as I did not like the taste in this dish, I use chicken broth instead of water in the filling mixture, and I use a whole small bag of mixed vegetables. Other than that - it is delicious. The crust is always flaky and very tender and quite forgiving. It doesn't have to be "perfect" and it just adds a wonderful texture to the pie.

  • uneekdolldesigns
    Apr 10, 2013

    One of our "keeper" recipes- worth the effort and tastes great- love it!

  • nelsen7477
    Mar 6, 2012

    It was WONDERFUL. Made it on March 6 2012. I think I will add some corn next time

  • nelsen7477
    Mar 6, 2012

    It was Wonderful, I will add some corn next time