Vegetable Chicken Potpie Recipe

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Vegetable Chicken Potpie Recipe
Vegetable Chicken Potpie Recipe photo by Taste of Home
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Vegetable Chicken Potpie Recipe

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Recommended: Top 10 Potpie Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup each chopped carrot, celery and onion
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup chicken broth
  • 3/4 cup cubed peeled potatoes
  • 3/4 cup frozen peas
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1/4 teaspoon hot pepper sauce
  • TOPPING:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons butter, melted

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer.
In a large skillet, saute vegetables and garlic in oil for 5 minutes or until crisp-tender. Add chicken; cook until lightly browned. Add broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes.
In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell.
In a bowl, combine the flour, baking powder, baking soda and salt. Combine buttermilk, applesauce and butter; stir into dry ingredients just until moistened. Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning). Yield: 6 servings.
Originally published as Vegetable Chicken Potpie in Reminisce November/December 2005, p 49

Nutritional Facts

1 piece: 525 calories, 21g fat (8g saturated fat), 50mg cholesterol, 1023mg sodium, 66g carbohydrate (10g sugars, 4g fiber), 19g protein.

  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup each chopped carrot, celery and onion
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup chicken broth
  • 3/4 cup cubed peeled potatoes
  • 3/4 cup frozen peas
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1/4 teaspoon hot pepper sauce
  • TOPPING:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons butter, melted
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer.
  2. In a large skillet, saute vegetables and garlic in oil for 5 minutes or until crisp-tender. Add chicken; cook until lightly browned. Add broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes.
  3. In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell.
  4. In a bowl, combine the flour, baking powder, baking soda and salt. Combine buttermilk, applesauce and butter; stir into dry ingredients just until moistened. Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning). Yield: 6 servings.
Originally published as Vegetable Chicken Potpie in Reminisce November/December 2005, p 49

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MY REVIEW
Ballinrobe User ID: 650252 80270
Reviewed Aug. 5, 2011

"After rating this I realized I did not note that 1/2 the topping recipe is plenty, it is thick!"

MY REVIEW
Ballinrobe User ID: 650252 133893
Reviewed Aug. 5, 2011

"I made this over the Winter, it is Excellent with some changes. I increased the veggies to 1 cup each and added some fresh chopped yellow or orange peppers. Fresh Corn could be added if desired. 2 cups chicken were used and no hot pepper sauce used. This would actually fill 2-9 inch pie shells."

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