Recipe by USA WEEKEND Pam Anderson
"Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor."
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roasted, shredded rotisserie chicken
1 (15 ounce) package
refrigerated pie crusts
3 small stalks
celery, cut crosswise 1/4-inch thick
1 (12 fluid ounce) can
dry sherry or white wine
Salt and ground pepper
chopped fresh parsley
1 (16 ounce) package
frozen peas and carrots, not thawed
This is absolutely a great recipe. It lays out the steps of making a roux and when to add fresh veggies or frozen. I doubled the veggies at the begining adding 4 carrots, onion, celery and 3 cloves minced garlic. I also sauted 4 cups of mushrooms until the liquid had evaporated and set them aside to add with the peas. I also added red pepper flakes for some heat to the sauce. Lastly to lighten it up, I used fat free evaporate milk and low sodium broth. I made this in a casserole dish and used Bisquick for the crust. Followed the recipe on the box, 2cups bisquick, 1 cup milk and 1 egg. After 10 min in the oven I brushed it with egg white wash.
It turned out beautiful and brown. I let is rest for almost an hour. It was perfect to cut into, maintained its shape. What awesome comfort food!
Eh, I don't know, this was just o.k. for me. I followed the recipe exactly and didn't find anything special about this recipe, not any better than any of the other chicken pot pie recipes I have tried. I might try it one more time but it's not at the top of my list.
Classic comfort food! I made my own crust...so easy: 2 cups all purpose white flour, 2 1/2 t. salt, 1/2 cup vegetable oil, 1/4 cup cold milk, waxed paper. Place flour and salt in small mixing bowl. Measure milk and oil, then pour together over flour. Quickly stir with a fork (do not over mix). Press dough into ball--do not knead and cut ball in half. Working with each half, press into flattened circle and place between 2 sheets of waxed paper. Using a rolling pin, roll each dough half to size needed to cover pie plate. Remove top waxed paper and using bottom paper to assist, flip crust over onto pie plate. Then remove second wax paper.
Simply the best chicken potpie I have tasted and my family loves it. This is my second time making it and decided to use Sherry Cooking Wine, definitely tasted a lot better than White Wine. I would recommend a bottom and a top crust, but cook the bottom crust for about 5 minutes that way your bottom crust will be more crispy. Also, add a 15 oz can of diced potatoes and cut the frozen vegetables to 1 cup of carrots or corn and 1 cup of peas (if you like them) and I mixed everything in one pot this time and still turned out GREAT!!! Too many dishes last time. Thanks for a great recipe.
This was fantastic! In addition to the vegetables called for, I added a small diced potato and some frozen peas. The sherry is an absolute must for a rich savory sauce. Will definitely make again!
I couldn't believe how good this turned out. I joined the Allrecipes club just so I could rate this recipe. I was never a fan of peas and carrots, but I used baby sweet peas (which were great!), and instead of carrots I used corn and whole button mushrooms. I also added a little nutmeg, and I used 2 crusts for each pie (1 for top & 1 for bottom) instead of only 1 crust. The cream sauce tastes wonderful, and when the pie is cut, the sauce does not run out like with frozen pot pies, so it cuts very nicely. I also boiled boneless chicken breasts instead of using rotisserie chicken and it came out great! Enjoy! It really tastes great!!! I will make it again & again!!!
This is my favorite meal to give to friends when a new baby comes or someone could use an easy dinner. What's best is that it makes 2 so I can keep one and give one away. I've made it several times now and do not vary at all from the recipe. I may try adding the bottom crust sometime, but I do love it as is. Great recipe!
My husband is not a fan of of chicken potpie but LOVED this recipe. Made half the recipe (should have made the entire recipe as it was that good) and added a clove of garlic.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple, Classic Chicken Potpie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 480
** Calories from Fat: 267
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