Chicken Potpie

Chicken Potpie

"Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. 'They're perfect for company or a potluck,' writes Karen Johnson from Torrance, California."
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Ingredients

1 h 15 m servings
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Original recipe yields 12 servings

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Directions

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  1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
  2. Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
  3. Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

Footnotes

  • To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees F for 30 minutes. Reduce heat to 350 degrees F; bake 70-80 minutes longer or until crust is golden brown.

Reviews

149
  1. 197 Ratings

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Most helpful positive review

This is an awesome recipe! Here's how I did it to save time on prep: frozen peas, corn, carrot & green bean mix - 2 bags, which is approx. 2c. each, frozen southern style hash brown potato cube...

Most helpful critical review

I was really excited about this recipe because of the great reviews; however, I can not give this potpie rave reviews. I followed the direction exactly and was really disappointed. It was past...

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This is an awesome recipe! Here's how I did it to save time on prep: frozen peas, corn, carrot & green bean mix - 2 bags, which is approx. 2c. each, frozen southern style hash brown potato cube...

Wonderful, wonderful, wonnerful.... Just make sure you have a VERY large skillet or change to a soup pot. Do the math. 4 cups potatoes,carrots, onions. 4 1/2 cups liquid, 4 cups chicken, 2 cups ...

This is the BEST! I make 4 of these at a time so I have 3 to freeze. My husband LOVES them. Since I make so many I do it in a 2 day process and I make my own chicken stock and boil the chicke...

This is a very good recipe. I left out the the peas (I don't like them). I was out of onion so I sauted celery in the butter and it came out great. The only thing I did differently was cook the ...

Good stuff! I was attracted to this recipe because it didn't use canned soups. I made one small modification suggested by others: I added the dried thyme to the cubed raw chicken (I used two b...

I have made this recipe many times since I first discovered it. My husband ranks it in his "Top 5" and begs me to make it all the time. I buy dark meat chicken quarters when they're on sale an...

very good. I gave one to a family that had a hardship and kept the other for my family. The ingredients should read that you need two double pie crusts as the recipe makes two pies. I did make m...

I HALVED the recipe to make one homemade double crust pie. Here is what I did. Baked my own chicken. No peas or corn. No frozen or canned food. Homemade chicken broth. I sauteed garlic, mushroom...

Can't imagine it getting any better than this. I used a pie crust recipe from my Better Homes & Gardens cookbook and the whole thing was divine. Chicken pot pie is a lot of work with the cooki...

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