Chicken Vegetable Potpie

Chicken Vegetable Potpie

"I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, 'It's chicken potpie tonight,' he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington"
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Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender; drain. Stir in the peas, chicken and soup. Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350 degrees F for 50 minutes or until crust is golden and filling is bubbly.

Reviews

Read all reviews 35
  1. 49 Ratings

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Most helpful positive review

This was a wonderfully easy and delicious recipe. I did change some based on other reviews. First, I cooked my veggies in chicken stock with salt and pepper added to it. I added salt, pepper ...

Most helpful critical review

this is the worst recipe ever never eat it ugggh!!!!

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This was a wonderfully easy and delicious recipe. I did change some based on other reviews. First, I cooked my veggies in chicken stock with salt and pepper added to it. I added salt, pepper ...

This is a great recipe. I followed the suggestion of others and substituted chicken broth for water. I also used a double crust in an 8-inch pie plate. I had to bake a few extra minutes, but ...

I love this recipe!!! What I did different was I used a double crust. What I'm going to do different next time is I'll add poultry seasoning to the mix. It was a little bland in flavor.

I think this could have been really good! It was fun to make, but a word of advice: don't trip and flip the dish upside down when you're bringing it out to the dinner table. It will severely b...

Excellent. I made a few small changes, instead of water I used 1 cup of chicken broth. I also took another users advice and added a sprinkle of poultry seasoning. Instead of fresh carrots I use...

This was wonderful! We made it according to the original plans, but then read up on the reviews and decided to go with the poultry seasoning and the canned chicken broth. We also served it on a...

Imake almost the same thing often only thing I do differntly is cream of mushroom

this is a great recipe! i followed some of the other reviewers suggestions and cooked my veggies in chicken stock. i sauted the chicken with some herbs de provence before adding it to the mixtur...

Absolutely delicious and so easy to make! I'm not a big fan of peas so i replaced them with broccoli and it turned out perfectly. I can't wait to make it again!

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