Chicken Potpie Recipe

Ingredients

2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter, cubed
1 cup all-purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Preparation

Step 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.

Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. 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.

Bake one potpie at 425° 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. Yield: 2 potpies
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TO USE FROZEN POT PIE:
Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown.

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REVIEWS:

Very good! I make mine a little easier by using either a bag of frozen mixed veggies or 2-3 cans of mixed veggies. I also use only 2/3 c. each butter & flour and make my own chicken broth with Better than Bullion. I also add a little bit of sage to my filling for we like the flavor (1/4 tsp) and less pepper since DH doesn't care for it. We like more peas, carrots & corn and less potatoes in ours. Very good though and may use it again.

This was one of the best chicken pot pie recipes I've ever used! My daughter loves pot pies, and this one had a real chicken broth gravy and was seasoned just right and really brought the flavors out of the chicken and the vegetables. I will definitely make this again. Plus, it was nice to have an extra to freeze for a future dinner!

I cut up the chicken in cubes and sauteed it in some olive oil and sprinkled a little Adobo on it. Once I added the broth to the recipe I also added about a teaspoon full of chicken base to the sauce (Better Than Bouillon). Also I did have to add a little bit extra broth to help thin the filling out a little bit. My family and friends loved this!!!

This was crazy easy to make!! I found though that it filled THREE regular pie shells. Probably two deep dish ones. Reheats beautifully and the seasoning is perfect!!

Really, really good. Used 1/2 cup ea of butter & flour as recommended. Did not have frozen corn so substituted sauted mushrooms & celery and did not use a bottom crust. Poured a portion of it (kept remainder for another day) into an 8-1/2 x 9 dish, covered w/ one rolled out sheet of puff pastry, sprinkled w/ minced fresh parsley & paprika, baked @ 375 for 70 min. 6 servings - our guests went back for seconds! Great w/ double cheese bread & spinach salad. A keeper!

Absolutely the best chicken pot pie ever. I make this often and use whatever veggies I have on hand and it always turns out great. I use store bought crusts to speed the process and usually only make one pie and use the extra filling as either gravy on top of the pie or on biscuits or toast later. Excellent recipe!

MMMM.. best chicken potpie! Gravy is delicious. Great for company!!

Yup. That was the best darn chicken pie I've ever eaten. And one to share - even better!

This has been a family favorite since I first made it when I received this issue of Quick Cooking. We have 6 children, so both pies would go in a single meal when all the kids were home! Now I can usually freeze one for later--unless some of my sons find out I'm making this & decide to come home for supper that night! I substitute 2 cups of frozen corn for the peas as my husband hates most vegetables. I've also made it with only the potatoes & onions. And, I use 1 tsp. of poultry seasoning instead of thyme because I don't like the flavor of thyme. My youngest daughter made it on her own for her 13th birthday because I only had the use of one arm at that time--I talked her through it & she was very proud of the compliments she received!

Seriously, only use half the butter it calls for (1/2 cup instead of 1 cup) it is still plenty rich and creamy. It was great.

Very tasty! My friends loved it!

This is the BEST! I did cut back the butter by 1/2 a stick. I usually double this and make two 9 x 13 pans using homemade pie crust. I also just use frozen carrots and skip the potatoes due to a family allergy, but it does speed the process up a little bit :)

This recipe should have WAY more ratings! A little time consuming to make but SO worth it! The frozen pie turns out great as well!

The Best Chicken Potpie Ever!! The first time we prepared this it was great. The second time and after we knew what we were doing...it was the best!! Thank you so much for sharing this recipe!!

A real crowd pleaser. This is the best chicken pot pie recipe. I add extra peas because the everyone likes them.

It was great! Turned out to be a little more work than I thought, but was well worth it!

My husband and I made this receipt this past weekend. Chicken Potpie is one of my favorite comfort foods and this recipe is the best I've ever had. Will definitely be adding it to my recipe box. Thanks for sharing this recipe!!

This is really yummy comfort food. I've made it twice now & my 4 kids love it. I usually make my own pie crust but I used the store bought to save time and couldn't believe how good this was (and easy).

I have done it and I am not so happy. It called a lot of butter and flour so it has strong flour taste and very rich.

I made this for the first time at the weekend, and It really exceeded my expectations. I was amazed at how easy and ridiculously tasty this was. I made my own pastry from scratch and can't wait to make this again!!! Thanks for sharing!

This is the best pot pie. Ever. I plan on using leftover turkey in it after Thanksgiving.

So delicious! My family loves this and it's so easy to make.

Very easy to make and it is super delicious! My whole family enjoys it and I enjoy them eating vegetables without arguing.

I poached the chicken in broth & water with lots of poultry seasoning. I also added 1 tsp. of thyme, poultry seasoning & salt to the mix. It was absolutely fabulous!

A very yummy comfort food!

I made this pie for my family and they loved it. I froze the other half and then made it for a work potluck and everyone wanted the recipe. I did change it a bit, instead of peas I put in frozen broccolli and made it with a homemade crust instead of store bought. Absoultely a keeper recipe.

This is very good. I plan to make it again for our Church Potluck. Thank you!