Name: Chicken Potpie Recipe
Prep time: 40 min
Cook time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 C diced peeled potatoes; 3/4 C diced peeled carrots; 1/2 C butter (cubed, Brummel & Brown); 1/3 C chopped onion; 1/2 C all-purpose flour; 1 tsp salt; 1/2 tsp dried thyme; 1/2 tsp pepper; 1 1/2 C chicken broth; 3/4 C milk (1% fat); 2 C cubed cooked chicken (boneless, skinless breast); 1/2 C frozen corn; 1/2 C frozen peas; 1 package refrigerated pie pastry (2 crusts, Pillsbury)

Chicken Potpie Recipe

Test Kitchen Tips Feel free to use your favorite homemade pie pastry. When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.

Course

Main Dish

Cuisine

American

Prep Time

40 minutes

Cook Time

35 minutes

Passive Time

15 minutes

Servings

servings

Ingredients

1 C diced peeled potatoes
3/4 C diced peeled carrots
1/2 C butter cubed, Brummel & Brown
1/3 C chopped onion
1/2 C all-purpose flour
1 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
1 1/2 C chicken broth
3/4 C milk 1% fat
2 C cubed cooked chicken boneless, skinless breast
1/2 C frozen corn
1/2 C frozen peas
1 package refrigerated pie pastry 2 crusts, Pillsbury

Course

Main Dish

Cuisine

American

Prep Time

40 minutes

Cook Time

35 minutes

Passive Time

15 minutes

Servings

servings

Ingredients

1 C diced peeled potatoes
3/4 C diced peeled carrots
1/2 C butter cubed, Brummel & Brown
1/3 C chopped onion
1/2 C all-purpose flour
1 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
1 1/2 C chicken broth
3/4 C milk 1% fat
2 C cubed cooked chicken boneless, skinless breast
1/2 C frozen corn
1/2 C frozen peas
1 package refrigerated pie pastry 2 crusts, Pillsbury

Instructions

Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 5 minutes or until crisp-tender; drain.
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, corn and potato mixture; remove from heat.
Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).

Recipe Notes

Nutritional Facts 1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

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Nutrition Facts

Chicken Potpie Recipe

Amount Per Serving

Calories 484 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 8g 40%

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 52mg 17%

Sodium 1034mg 43%

Potassium 449mg 13%

Total Carbohydrates 50g 17%

Dietary Fiber 3g 12%

Sugars 4g

Protein 22g 44%

Vitamin A 94%

Vitamin C 18%

Calcium 6%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.