{"id":18085,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-07T00:31:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/favorite-chicken-potpie\/"},"modified":"2025-03-31T16:11:43","modified_gmt":"2025-03-31T21:11:43","slug":"favorite-chicken-potpie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/favorite-chicken-potpie\/","title":{"rendered":"Chicken Potpie"},"content":{"rendered":"<p>Say goodbye to the freezer section forever. Once you know how easy it is to make homemade chicken potpie, you&#8217;ll never go back! There are several potpie recipes to choose from (and even a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-potpie-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-potpie-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken potpie soup<\/a>), but we find ourselves returning to this classic chicken potpie recipe time and time again. It captures everything we love about this comforting meal: golden crust, creamy sauce, tender chicken, and a colorful combination of carrots, potatoes, peas and corn.<\/p>\n<p>This homemade chicken potpie recipe makes two pies. That may sound like a lot of food, but making the full recipe is worth it, even if you plan on only baking one. The pies freeze beautifully and don&#8217;t even need to thaw overnight when you&#8217;re ready to use them. We&#8217;ll include instructions on how to freeze chicken potpie and how to bake it from frozen so you can take advantage of a premade meal on a busy night.<\/p>\n<h2>How to Make Chicken Potpie<\/h2>\n<ol>\n<li><strong>Make the filling:<\/strong> The filling is a combination of chicken, vegetables and a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/basic-white-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/basic-white-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">basic white sauce<\/a>. Before adding the vegetables, cook any veggies that require softening, such as carrots and potatoes.<\/li>\n<li><strong>Fill the pie:<\/strong> Line a pie plate with unbaked pie crust. Then, add the chicken filling. Cover it with the top crust, seal the edges, and cut a few slits in the top. Those slits help steam escape as the pie bakes.<\/li>\n<li><strong>Bake the pie:<\/strong> Bake chicken potpie until the crust is lightly browned and the filling is bubbly. Avoid the temptation to dive right into the pie. Letting it sit for 15 minutes will allow the filling to firm up. And no one wants a runny pie!<\/li>\n<\/ol>\n<h2>Chicken Potpie Ingredients<\/h2>\n<ul>\n<li><strong>Pie crust: <\/strong>Our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic butter pie crust<\/a> tastes phenomenal, but premade crust is inarguably convenient. To use this shortcut, check out the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-store-bought-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/best-store-bought-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">best store-bought pie crust<\/a>.<\/li>\n<li><strong>Chicken: <\/strong>You can use white or dark meat to make chicken potpie. Using <a href=\"https:\/\/www.tasteofhome.com\/article\/best-grocery-store-rotisserie-chicken\/\" data-name=\"www.tasteofhome.com\/article\/best-grocery-store-rotisserie-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">rotisserie chicken<\/a> is a fantastic way to cut down prep time. If you prefer to cook the chicken at home, here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-bake-chicken-breasts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-bake-chicken-breasts\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to bake chicken breasts<\/a> without drying them out.<\/li>\n<li><strong>Vegetables:<\/strong> A top-of-the-line potpie is filled with tender, colorful veggies. This recipe uses potatoes, carrots, frozen peas and corn.<\/li>\n<li><strong>Cream sauce:<\/strong> The creamy sauce starts with a roux, which is a combination of butter and flour that thickens the sauce. The creamy consistency comes from milk, and the savory edge is from the combination of chicken broth, onions, thyme and black pepper.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the potato and carrot mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971044\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_1.jpg?fit=700%2C1024\" alt=\"Potatoes and carrots in water for boiling in a small saucepan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 425\u00b0F.<\/p>\n<p>Place the potatoes and carrots in a large saucepan, and add enough water to cover the vegetables. Bring the water to a boil. Then, reduce the heat. Cook, covered, for 8 to 10 minutes or until the veggies are crisp-tender. Drain and discard the water.<\/p>\n<h3>Step 2: Make a roux for the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971045\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_2.jpg?fit=700%2C1024\" alt=\"Stirring flour butter and other ingredients with a spatula in a large skillet.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, heat the butter over medium-high heat. Add the onion. Cook and stir until the onion is tender. Stir in the flour and seasonings until blended.<\/p>\n<h3>Step 3: Finish the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971046\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_3.jpg?fit=700%2C1024\" alt=\"Stirring in the broth and milk in a large skillet with a spatula.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Gradually stir in the broth and milk. Bring the mixture to a boil, stirring constantly.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971047\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_4.jpg?fit=700%2C1024\" alt=\"Stirring the mixture with spatula in a large skillet on a marble countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Cook and stir for two minutes or until the mixture is thickened.<\/p>\n<p>In a large bowl, combine the chicken, peas, corn, and potato-carrot mixture. Stir in the broth mixture.<\/p>\n<h3>Step 4: Assemble the potpie<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971049\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_5.jpg?fit=700%2C1024\" alt=\"Adding the filling to pie plate with a spoon on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Unroll a pie crust into each of the two 9-inch pie plates. Trim the crusts even with the rims of the plates. Add half the filling to each pie plate.<\/p>\n<h3>Step 5: Add the top crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971050\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_6.jpg?fit=700%2C1024\" alt=\"Adding the top crust on the pie plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Unroll the remaining pie crusts. Working with one pie crust at a time, place it over the filling in each pie plate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971051\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_7.jpg?fit=700%2C1024\" alt=\"Sealing and trimming the edges of the pie crust.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Trim, seal and flute the edges. Cut a few slits in the tops.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To seal the pie, roll the edges of the top and bottom pie crusts together. Then, to flute the edge, position your index finger on the outside edge of the pie, facing inward. Position your other hand&#8217;s thumb and index finger on the inside edge, and gently press the crust into your outer index finger. Pinch to form a V. Continue around the pie crust until you reach the original flute.<\/p>\n<h3>Step 6: Bake the potpie<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971052\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVP24_21444_MR_02_26_2.jpg?fit=700%2C1024\" alt=\"A fully baked Chicken Potpie served in a plate on a kitchen countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake for 35 to 40 minutes or until the crust is lightly browned. Let the potpie stand for 15 minutes before cutting.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Change the vegetables:<\/strong> You can use a limitless combination of vegetables in chicken potpie. Make it with or without potatoes, or add veggies like sauteed mushrooms, bell peppers, parsnips, asparagus or green beans.<\/li>\n<li><strong>Use puff pastry:<\/strong> Give the pie a light and fluffy texture by making <a href=\"https:\/\/www.tasteofhome.com\/recipes\/puff-pastry-chicken-potpie\/\" data-name=\"www.tasteofhome.com\/recipes\/puff-pastry-chicken-potpie\/\" data-module=\"content engagement\" data-position=\"embedded links\">puff pastry chicken potpie<\/a>.<\/li>\n<li><strong>Swap in another meat:<\/strong> Try <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ground-beef-potpie\/\" data-name=\"www.tasteofhome.com\/recipes\/ground-beef-potpie\/\" data-module=\"content engagement\" data-position=\"embedded links\">ground beef potpie<\/a> for a hearty twist. Or if you have holiday leftovers, make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/au-gratin-ham-potpie\/\" data-name=\"www.tasteofhome.com\/recipes\/au-gratin-ham-potpie\/\" data-module=\"content engagement\" data-position=\"embedded links\">ham potpie<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/turkey-potpies\/\" data-name=\"www.tasteofhome.com\/recipes\/turkey-potpies\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey potpie<\/a>. For a meatless version, skip the meat and make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-and-easy-vegetable-potpie\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-and-easy-vegetable-potpie\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetable potpie<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Chicken Potpie<\/h2>\n<p>Tightly wrap the cooled chicken potpie with storage wrap, or transfer it to an airtight container. The leftovers will last in the refrigerator for up to four days.<\/p>\n<h2>How to Reheat Chicken Potpie<\/h2>\n<p>To reheat chicken potpie, bake it in a 350\u00b0 oven until the filling is hot and reaches an internal temperature of 165\u00b0. Use a food thermometer to check the temperature.<\/p>\n<h2>Can you freeze chicken potpie?<\/h2>\n<p>Yes! To freeze chicken potpie, cover the unbaked pies and place them in the freezer. When you&#8217;re ready to use a pie, there&#8217;s no need to thaw it. Simply remove it from the freezer 30 minutes before baking to take the chill off the dish.<\/p>\n<p>To bake a chicken potpie from frozen, preheat the oven to 425\u00b0. Place the pie on a baking sheet, and cover the edges loosely with foil to prevent them from over-browning. Bake for 30 minutes. Then, reduce the oven setting to 350\u00b0. Bake for 70 to 80 minutes longer or until the crust is golden brown and a thermometer inserted in the center reads 165\u00b0.<\/p>\n<h2>Tips for Homemade Chicken Potpie<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1971053\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVP24_21444_MR_02_26_1.jpg?fit=700%2C1024\" alt=\"Chicken Potpie served in a plate with vegetables\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you keep chicken potpie from getting soggy?<\/h3>\n<p>There are several ways to <a href=\"https:\/\/www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\">prevent a soggy pie crust<\/a>. Here are our top tips:<\/p>\n<ul>\n<li><strong>Seal the crust:<\/strong> Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the dough.<\/li>\n<li><strong>Make sure the filling is hot:<\/strong> Pour the filling into the crust while it\u2019s still hot. Then, immediately place the potpie in the oven. The heat from the filling will help set the crust.<\/li>\n<li><strong>Use the lower rack:<\/strong> Bake the pie on a lower rack in the oven. The oven&#8217;s heat concentrates at the bottom. So, placing the potpie on the lowest rack ensures the bottom of the crust will become crisp and golden brown.<\/li>\n<li><strong>Blind bake the crust:<\/strong> If all else fails, try <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\">blind baking the pie crust<\/a> before adding the filling.<\/li>\n<\/ul>\n<h3>How do you thicken chicken potpie filling?<\/h3>\n<p>We thicken our chicken potpie filling with flour. As written, this recipe should create a sufficiently thick mixture. However, you can add a bit of cornstarch or arrowroot to further thicken the filling. Stir 1 to 2 teaspoons of cornstarch into cold water and gradually whisk it into the filling. Be sure to stir the mixture well to avoid lumps. If you&#8217;re planning to freeze the potpie, arrowroot is the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-thickener\/\" data-name=\"www.tasteofhome.com\/article\/best-thickener\/\" data-module=\"content engagement\" data-position=\"embedded links\">best thickener<\/a>. Cornstarch can make the filling spongy when thawed.<\/p>\n<h3>Should you poke holes in the bottom pie crust?<\/h3>\n<p>No, we don&#8217;t recommend poking holes in the pie crust. Pricking the bottom of a pastry crust is helpful if you&#8217;re blind-baking the crust. However, you shouldn&#8217;t poke holes in the crust when the filling and crust are going to be baked together.<\/p>\n<h3>How do you keep the edge of the pie crust from slumping?<\/h3>\n<p>You can reduce slumping (when the edge of the crust falls inward off the lip of the pie plate) by letting a fluted crust rest in the refrigerator for 30 to 45 minutes.<\/p>\n<h3>Why is the chicken potpie runny?<\/h3>\n<p>If your chicken potpie seems runny after it&#8217;s baked, chances are good that the pie didn&#8217;t bake for enough time. The ingredients need time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Learning how to make chicken potpie from scratch is 100% worth it. This chicken potpie recipe features a flaky, buttery crust packed with chicken, vegetables and a creamy sauce.<\/p>\n","protected":false},"author":7954,"featured_media":1970768,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,305883,307330,304328,304292,305487,304515,304343,303966,304368,303887,306848,304268,307307,303991,305913,304558,324623,304150,303883],"categories-v2":[308500,309439,311532,310369,311552,311583,308988,308984,308481,308305,310796,308880,308993,308495,308745,308478,309603,259483,310342,308515,311581,308910,309177,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Chicken Potpie Soup","post_link":"\/recipes\/chicken-potpie-soup\/","post_image":"\/wp-content\/uploads\/2024\/09\/Chicken-Potpie-Soup_EXPS_FT24_159216_JR_0828_5.jpg"},{"post_title":"Puff Pastry Chicken Potpie","post_link":"\/recipes\/puff-pastry-chicken-potpie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Puff-Pastry-Chicken-Potpie_EXPS_FT24_199097_ST_0321_1.jpg"},{"post_title":"Chicken Biscuit Potpie","post_link":"\/recipes\/chicken-biscuit-potpie\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Biscuit-Potpie_EXPS_TOHD24_10094_DianaChistruga_Social.jpg"},{"post_title":"Chicken Potpie Casserole","post_link":"\/recipes\/chicken-potpie-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Potpie-Casserole_EXPS_FT24_27655_ST_0207_2.jpg"},{"post_title":"Homemade Chicken Potpie","post_link":"\/recipes\/homemade-chicken-potpie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps38787_SD153319C10_14_1b.jpg"},{"post_title":"Slow-Cooker Chicken Potpie","post_link":"\/recipes\/slow-cooker-chicken-potpie-recipe\/","post_image":"\/wp-content\/uploads\/2024\/01\/Slow-Cooker-Chicken-Pot-Pie_EXPS_TOHcom23_271847_DR_02_07_5b.jpg"},{"post_title":"Muffin-Tin Chicken Potpies","post_link":"\/recipes\/muffin-tin-chicken-potpies\/","post_image":"\/wp-content\/uploads\/0001\/01\/Muffin-Tin-Chicken-Potpies_EXPS_HCA18_179237_B09_29_5b.jpg"},{"post_title":"Ham Potpie","post_link":"\/recipes\/ham-potpie\/","post_image":"\/wp-content\/uploads\/2024\/09\/Ham-Potpie_EXPS_TOHD24_277082_NicolePerry_3.jpg"},{"post_title":"Our Best Instant Pot Chicken Recipes","post_link":"\/collection\/best-instant-pot-chicken-recipes\/","post_image":"\/wp-content\/uploads\/2018\/04\/Pressure-Cooker-Risotto-with-Chicken-and-Mushrooms_EXPS_DAI19_206289_B02_13_2b.jpg"},{"post_title":"Vegetable Potpie","post_link":"\/recipes\/vegetable-potpie\/","post_image":"\/wp-content\/uploads\/2020\/10\/Vegetable-Tofu-Potpie_EXPS_FT20_257473_F_0910_1.jpg"},{"post_title":"Hearty Chickpea Potpie","post_link":"\/recipes\/hearty-chickpea-potpie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hearty-Chickpea-Potpie_EXPS_THAM17_199808_C11_11_2b.jpg"},{"post_title":"Gluten-Free Chicken Potpie","post_link":"\/recipes\/gluten-free-chicken-potpie\/","post_image":"\/wp-content\/uploads\/2021\/02\/Gluten-Free-Chicken-Potpie_EXPS_FT21_259830_F_0126_1.jpg"},{"post_title":"Easy Cheddar Chicken Potpie","post_link":"\/recipes\/easy-cheddar-chicken-potpie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Easy-Cheddar-Chicken-Potpie_exps159484_ODM143314B11_08_2bC_RMS.jpg"},{"post_title":"Chicken Deep Dish Potpie","post_link":"\/recipes\/chicken-deep-dish-potpie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-Deep-Dish-Potpie_exps17347_RDS2447888D11_07_5b_RMS.jpg"},{"post_title":"Vegetable Beef Potpie","post_link":"\/recipes\/vegetable-beef-potpie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21519_CW10369D29B.jpg"},{"post_title":"Samosa Potpie","post_link":"\/recipes\/samosa-potpie\/","post_image":"\/wp-content\/uploads\/2021\/06\/Samosa-Potpie_EXPS_RC21_263546_B06_23_11b.jpg"},{"post_title":"Makeover Chicken Potpies","post_link":"\/recipes\/makeover-chicken-potpies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Makeover-Chicken-Potpies_exps41696_TH2236622A08_03_1bC_RMs.jpg"},{"post_title":"Pheasant Potpie","post_link":"\/recipes\/pheasant-potpie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps549_TH1606C592.jpg"},{"post_title":"Best Chicken Noodle Soup","post_link":"\/recipes\/best-chicken-noodle-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8045_BBS64403C22.jpg"},{"post_title":"Best Pot 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Potpie","datePublished":"2018-01-01","dateModified":"2024-05-01","prepTime":"PT40M","cookTime":"PT35M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Favorite-Chicken-Potpie_EXPS_THVP24_21444_MR_02_26_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Learning how to make chicken potpie from scratch is 100% worth it. This chicken potpie recipe features a flaky, buttery crust packed with chicken, vegetables and a creamy sauce.","recipeIngredient":["2 cups diced peeled potatoes","1-3\/4 cups sliced carrots","1 cup butter, cubed","2\/3 cup chopped onion","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 whole milk","4 cups cubed cooked chicken","1 cup frozen peas","1 cup frozen corn","4 sheets refrigerated pie crust"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the potato and carrot mixture","text":"Preheat the oven to 425\u00b0F. Place the potatoes and carrots in a large saucepan, and add enough water to cover the vegetables. Bring the water to a boil. Then, reduce the heat. Cook, covered, for 8 to 10 minutes or until the veggies are crisp-tender. Drain and discard the water.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make a roux for the filling","text":"In a large skillet, heat the butter over medium-high heat. Add the onion. Cook and stir until the onion is tender. Stir in the flour and seasonings until blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish the filling","text":"Gradually stir in the broth and milk. Bring the mixture to a boil, stirring constantly. Cook and stir for two minutes or until the mixture is thickened. In a large bowl, combine the chicken, peas, corn, and potato-carrot mixture. Stir in the broth mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the potpie","text":"Unroll a pie crust into each of the two 9-inch pie plates. Trim the crusts even with the rims of the plates. Add half the filling to each pie plate.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the top crust","text":"Unroll the remaining pie crusts. Working with one pie crust at a time, place it over the filling in each pie plate. Trim, seal and flute the edges. Cut a few slits in the tops. Editor's Tip: To seal the pie, roll the edges of the top and bottom pie crusts together. Then, to flute the edge, position your index finger on the outside edge of the pie, facing inward. Position your other hand's thumb and index finger on the inside edge, and gently press the crust into your outer index finger. Pinch to form a V. Continue around the pie crust until you reach the original flute.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVS24_21444_MR_02_26_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the potpie","text":"Bake for 35 to 40 minutes or until the crust is lightly browned. Let the potpie stand for 15 minutes before cutting.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Chicken-Potpie_THVP24_21444_MR_02_26_2.jpg?fit=700,1024"}],"recipeYield":"2 potpies (8 servings each)","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 475 calories","fatContent":"28g fat (14g saturated fat)","cholesterolContent":"74mg cholesterol","sodiumContent":"768mg sodium","carbohydrateContent":"41g carbohydrate (5g sugars","fiberContent":"2g fiber)","proteinContent":"15g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8230767,"reviewCount":390,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Flavorful Chicken Potpie","description":"Dinner tonight?","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/JvOTh5GD\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/JvOTh5GD-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brittani753"},"reviewBody":"<p>Very good! I halved the recipe to only make one pie since it\u2019s just my husband, 4 year old, and me, but now I regret it because we don\u2019t have enough leftovers for tomorrow\u2019s dinner. Will definitely be making again. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michele010"},"reviewBody":"I have been making this chicken pot pie recipe for years now. I usually give the second one away. I've gotten so many Compliments From this recipe. It is everyone's favorite. So scrumptious and delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lisa8771"},"reviewBody":"<p>I love this recipe!! It\u2019s a go to for our family! We all grab spoons and eat the filling right out of the pan sometimes. It\u2019s a tradition for us to make this on Halloween and carve pumpkin faces in the crust. One year we carved Jack from Nightmare Before Christmas in the crust. It was a hit!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LaRhesa"},"reviewBody":"This had great flavor but the mixture was too thick. It was like pasty gravy. May be just a personal preference that I like it more creamy. Therefore, I will definitely use less butter and flour next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Liz355"},"reviewBody":"Every year I make this with Thanksgiving leftovers and every year I am so glad I did. I usually get 3-4 pies out of this recipe depending on the size I make and they freeze beautifully. I love always having one on hand for a night I don\u2019t feel like cooking and can just pop one in the oven for a few hours and walk away.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maa001"},"reviewBody":"This was a really great recipe!  So many recipes online these days are fails, but this worked perfectly!  For our family's preference, I used 1\/2 cup butter instead of 1 cup.  The recipe still worked just fine with half the butter.  We also prefer a bit more seasoning, so I added a teaspoon of my poultry seasoning and some ground cayenne pepper, and snuck in a handful of julienned kale for a little extra nutrition. I'm sure the seasoning in the recipe would be just fine as is though for most families. \u00a0The amount of filling this makes is plentiful - easily enough for two deep dish pie plates, but one could probably even do 3 shallow pie dishes.  I baked one pie and put the other in the freezer for another night.  My family loved this recipe.  Thank you for a reliable recipe that we will use again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Terrie996"},"reviewBody":"This is one tasty pot pie recipe, it's definitely a keeper in my household. I believe in trying a recipe as written first and making adjustments later if needed, so that's what I did. Many have said it's very thick as written and I have to agree. It tasted great but was overly thick for my liking. The second time around I used a 1\/2 cup of flour and for me, that was the perfect amount.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy388"},"reviewBody":"<p>Fixed this recipe for dinner tonight. My husband had a fit over it. Definitely a keeper. Easy to put together. Loved the flavors. This will go into the dinner rotation for sure. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julia668"},"reviewBody":"<p>My family and I loved it. I used phyllo pastry because that\u2019s what I had . Very good.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joyce458"},"reviewBody":"Excellent recipe, easy to follow, delicious!! I like to sometimes add some bacon too\u2026My son loves it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jenn402"},"reviewBody":"This chicken pot pie recipe is really good! I got 2 pies out of it and had plenty of leftovers! My family loved it. Will definitely make this again \u263a\ufe0f","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ArmadaTigger"},"reviewBody":"<p>Great Flavor.   I have tried other chicken pot pie recipes and this one has the best flavor.   After making only one chicken pot pie,   I put the left over filling in the freezer.  I didn\u2019t want the second pie crust to get soggy by filling and freezing.   I will thaw the filling out when I want to make the 2nd pot pie.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraMarie"},"reviewBody":"I made it exactly as written and it is so very good.  I can't imagine a better recipe, though this is the first homemade Pot Pie I've made.  The comments about it being too thick, to me, are very unfounded.  I thought at first it was awfully thick, but the end result was perfection in my opinion.  I would not have wanted it any thinner, it would have been a mess!  This slices well and mmmmmm good!  You won't want to lose this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rachell"},"reviewBody":"This is easily the most delicious chicken pot pie i have made.   There IS a ton of filling.... roughly 4 1\/2 cups per pie for a total of 9 cups of filling.  I only had 1 large pie pan, so i divided the filling in half with a 4 1\/2 cup measure.  I will make the other when the dish is clean and freeze it then.  My house smells heavenly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patricia638"},"reviewBody":"By far, the best chicken pot pie I have ever made.   While I followed recipe exactly as written, I did find I had to add a bit more milk.  Delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kelly6640"},"reviewBody":"<p>I love this recipe! I am asked to make it all the time for family and friends. I use frozen carrots and a rotisserie chicken to make it a little easier but I highly recommend this recipe! I signed up for an account just to make this review since this has to be the 10th time I\u2019ve made this I felt I owed a review<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Fran486"},"reviewBody":"This is at least the 4th time I have made this.  I use half the butter, and just a little over half the flour.  I add a pound of mushrooms, cooked down so as not to add liquid.  I use shallots instead of onion.   I then throw in a bunch of garlic, parsley, basil, a little marjoram.  No thyme.  Since it is just the two of us, I bake both, and after they have chilled I cut them into dinner slices, wrap them individually, and freeze them.  Stunningly delicious pot pie!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mona079"},"reviewBody":"lord hammercy ... this pie was a back breaker for me ... i had to keep thinning out the mixture with more chicken broth than anticipated ... but i finally got there ... thanks for a very tasty pie ... this recipe rocks ... will def make again !!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Zavie"},"reviewBody":"This was the first and only recipe that I've used for chicken pot pie and absolutely love it! It was extremely easy to follow the recipe, and my entire family devours it every time! I subbed the milk out for almond milk and it was delicious. \n\nI thinned the mixture a little bit with some extra milk and chicken broth and the mixture turned out to have a really nice consistency.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Holly941"},"reviewBody":"I dont like corn and peas so I upped the other vegetables and added celery. I also saut\u00e9ed my chicken with thyme and rosemary, as well as added a tsp of rosemary to the filling. Pies came out amazing! I froze mine first and used them later, following the tips at the bottom.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stacey154"},"reviewBody":"<p>I have always wanted to make my own pot pies, but thought it would be too difficult. I found this recipe...AND COULD NOT BE MORE ECSTATIC!! My husband and kids devoured it!! This should be the go to recipe for everyone! In fact, taste of home is where I go for all recipes!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brynna"},"reviewBody":"I've made this many times.  This last time I made it i bagged the extra filling and stuck it in the fridge.....its been 3 days now I'm wondering if uts still good to stick in a pie crust & bake...... @aurthor if your seeing this I really gotta know.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Flavorful Chicken Potpie","description":"Dinner tonight?","url":"https:\/\/cdn.jwplayer.com\/videos\/JvOTh5GD-Uot7Fvi8.mp4","duration":"1m18s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/2wxb62666x22jg0k08mg1clr8exccf70.jpg","advertising":"","jw_id":"JvOTh5GD","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/JvOTh5GD-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/JvOTh5GD\/poster.jpg?width=720","jw_publish_date":"2018-06-12T00:00:00"},"rms_legacy_id":"21444","romance_copy_dek":"Learning how to make chicken potpie from scratch is 100% worth it. This chicken potpie recipe features a flaky, buttery crust packed with chicken, vegetables and a creamy sauce.","enhanced_recipe_title":"Best Chicken Potpie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups diced peeled potatoes","IngredientText":"2 cups diced peeled potatoes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups sliced carrots","IngredientText":"1-3\/4 cups sliced carrots"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, cubed","IngredientText":"1 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup chopped onion","IngredientText":"2\/3 cup chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 teaspoons salt","IngredientText":"1-3\/4 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried thyme","IngredientText":"1 teaspoon dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon pepper","IngredientText":"3\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups chicken broth","IngredientText":"3 cups chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups whole milk","IngredientText":"1-1\/2 cups whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups cubed cooked chicken","IngredientText":"4 cups cubed cooked chicken"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup frozen peas","IngredientText":"1 cup frozen peas"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup frozen corn","IngredientText":"1 cup frozen corn"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 sheets refrigerated pie crust","IngredientText":"4 sheets refrigerated pie crust"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Favorite-Chicken-Potpie_EXPS_THVP24_21444_MR_02_26_2.jpg","RecipeId":21444,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Best Chicken Potpie Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"54895\" ol-id=\"T073OO8\"]","RecipeAttachmentFileName":"Favorite-Chicken-Potpie_EXPS_THVP24_21444_MR_02_26_2.jpg","ContributorId":null,"Firstname":"Karen","Lastname":"Johnson","City":"Bakersfield","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 40 min. Bake: 35 min. + standing","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"2 potpies (8 servings each).","DigitalTitle":"Best Chicken Potpie","SubmittedTitle":"Chicken Potpie","RecipeTypeId":1,"AverageRating":4.82,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THVP24_21444_MR_02_26_1.jpg","PreparationTimeInMinutes":40,"CookTimeInMinutes":35,"TotalTimeInMinutes":75,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Chicken Potpie","OriginalSourceProject":"Chicken Potpie","ContestPlacement":"","Trailer":"<h2>Chicken Potpie Tips<\/h2>\r\n\r\n<h3>How do I prevent a potpie crust from getting soggy?<\/h3>\r\nThere are a few ways to prevent a soggy pie crust! Here are our tips:\r\n<ul> \r\n<li>For a single-crust pie, prebake (or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\">blind bake<\/a>) the crust before filling.<\/li> \r\n<li>Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.<\/li> \r\n<li>Pour the filling into the crust while it\u2019s still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.<\/li> \r\n<li>Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.<\/li> \r\n<\/ul> \r\n\r\n<h3>Should I poke holes in the bottom of the pie crust?<\/h3>\r\nNo, we don't recommend poking holes. You shouldn't prick the bottom of a pastry crust when the filling and crust are to be baked together.\r\n\r\n<h3>Can I use a homemade crust?<\/h3>\r\nYou can absolutely use a homemade crust! In fact, we recommend it. Follow this basic recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\">homemade pie pastry<\/a>.\r\n\r\n<h3>How do I know when my chicken potpie is done?<\/h3>\r\nThe potpie is done when the crust is lightly browned and the filling is bubbly. Can\u2019t get enough? Bake more <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-chicken-potpie-recipes\/\">comforting potpie recipes<\/a>.\r\n\r\n<h3>What should I do if the edge of my pie crust slumps?<\/h3>\r\nSlumping is when the edge of the crust falls inward off the lip of the pie plate. You can reduce slumping by letting a fluted crust rest in the refrigerator for 30 to 45 minutes.\r\n<BR>\r\n<BR>\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i>","Metadescription":null,"DigitalHeadnotes":"This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. \u2014Karen Johnson, Bakersfield, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 425\u00b0. 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.  ","SequenceNo":1},{"Direction":"   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 for 2 minutes or until thickened. ","SequenceNo":2},{"Direction":"   In a large bowl, combine chicken, peas, corn and potato-carrot mixture. Stir in broth mixture. ","SequenceNo":3},{"Direction":"   Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. ","SequenceNo":4},{"Direction":"   Bake for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Freezer-Friendly","ID":304343},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Casseroles","ID":305883},{"Name":"Pot Pies","ID":305913},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Pie Pan","ID":303991},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Chicken","ID":307330},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein. ","NoOfRatings":390,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Favorite-Chicken-Potpie_EXPS_THVP24_21444_MR_02_26_2.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Favorite-Chicken-Potpie_EXPS_THVP24_21444_MR_02_26_2.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Chicken Potpie Tips<\/h2>    <h3>How do I prevent a potpie crust from getting soggy?<\/h3>  There are a few ways to prevent a soggy pie crust! Here are our tips:  <ul>   <li>For a single-crust pie, prebake (or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\">blind bake<\/a>) the crust before filling.<\/li>   <li>Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.<\/li>   <li>Pour the filling into the crust while it\u2019s still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.<\/li>   <li>Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.<\/li>  <\/ul>     <h3>Should I poke holes in the bottom of the pie crust?<\/h3>  No, we don't recommend poking holes. You shouldn't prick the bottom of a pastry crust when the filling and crust are to be baked together.    <h3>Can I use a homemade crust?<\/h3>  You can absolutely use a homemade crust! In fact, we recommend it. Follow this basic recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\">homemade pie pastry<\/a>.    <h3>How do I know when my chicken potpie is done?<\/h3>  The potpie is done when the crust is lightly browned and the filling is bubbly. Can\u2019t get enough? Bake more <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-chicken-potpie-recipes\/\">comforting potpie recipes<\/a>.    <h3>What should I do if the edge of my pie crust slumps?<\/h3>  Slumping is when the edge of the crust falls inward off the lip of the pie plate. You can reduce slumping by letting a fluted crust rest in the refrigerator for 30 to 45 minutes.  <br>  <br>  <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44022,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311532,"name":"Casseroles","slug":"casseroles","term_group":0,"term_taxonomy_id":311467,"taxonomy":"categories-v2","description":"These family-pleasing casserole recipes are sure to be a hit. 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