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Old-Fashioned Chicken Potpie Recipe

Old-Fashioned Chicken Potpie Recipe

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. YIELD: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


  • 1. 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.
  • 2. 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.
  • 3. Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

Nutritional Facts

1 each: 591 calories, 38g fat (22g saturated fat), 141mg cholesterol, 860mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 23g protein.

Reviews for Old-Fashioned Chicken Potpie

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kredhead User ID: 710648 72679
Reviewed 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 User ID: 2872569 24470
Reviewed 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 User ID: 3639924 29418
Reviewed 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 User ID: 4856939 26231
Reviewed Apr. 10, 2013

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

nelsen7477 User ID: 4648235 33209
Reviewed Mar. 6, 2012

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

nelsen7477 User ID: 4648235 33464
Reviewed Mar. 6, 2012

"It was Wonderful, I will add some corn next time"

navywife01 User ID: 6121110 26229
Reviewed Jan. 29, 2012

"this is delicious I found this recipe about 11 years ago when I got the taste of home magazine and we have made this recipe a lot"

awimes User ID: 1704407 33461
Reviewed Oct. 14, 2009

"The best potpie ever! The crust is a lot of work, but completely worth it! Even my 3-year old, who is not particularly fond of anything asks specifically for this dish!"

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