Our Favorite Chicken Potpie

Our Favorite Chicken Potpie

This recipe makes two pies! One for dinner and one for later in the week.

Adapted from Taste of Home

Ingredients

Metric System
Servings
  • 2 sheet pie crust
  • 2 pt chicken
  • 8 oz peas
  • 8 oz corn
  • 2 cup potato
  • 1.8 cup carrot
  • 1.5 pt chicken broth
  • 1.5 cup milk
  • 8 oz flour
  • 1.8 tsp salt
  • 1 tsp thyme
  • 0.8 tsp black pepper
  • 5.3 oz onion
  • 8 oz butter
  • Step 1

    Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

    Step 2

    In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

    Step 3

    Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.

    Step 4

    Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

    Step 1

    Let stand before cutting.

    Step 2

    Bake 35-40 minutes or until crust is lightly browned.

    Step 3

    Preheat oven to 425°.

    Step 4

    Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.

    Step 5

    Add chicken mixture.

    Step 6

    Unroll a pie crust into each of two 9-in. pie plates; trim even with rims.

  • 2 sheet pie crust
  • Step 7

    Stir in chicken, peas, corn and potato mixture; remove from heat.

  • 4 cup chicken
  • 1 cup peas
  • 1 cup corn
  • Step 8

    Drain large saucepan.

    Step 9

    Reduce heat; cook, covered, 8-10 minutes or until crisp-tender.

    Step 10

    Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil.

  • 2 cup potato
  • 1.75 cup carrot
  • Step 11

    Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

    Step 12

    Gradually stir in broth and milk.

  • 3 cup chicken broth
  • 1.5 cup milk
  • Step 13

    Stir in flour and seasonings until blended.

  • 1 cup flour
  • 1.75 tsp salt
  • 1 tsp thyme
  • 0.75 tsp black pepper
  • Step 14

    In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender.

  • 0.666666666666667 cup onion
  • 1 cup butter
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