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Classic Chicken Potpie

Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! —Ada May Smith, Citrus Springs, Florida.
  • Total Time
    Prep: 20 min. Bake: 20 min. + standing
  • Makes
    8 servings


  • 3 cups frozen mixed vegetables (about 16 ounces), thawed
  • 2-1/4 cups cubed cooked chicken
  • 1 cup frozen pearl onions, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1 can (14-1/2 ounces) chicken broth
  • 2 teaspoons chicken bouillon granules
  • Dough for single-crust pie


  • Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
  • In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
  • On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
  • Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 serving: 363 calories, 21g fat (12g saturated fat), 82mg cholesterol, 757mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 16g protein.

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Average Rating:
  • mother of 3
    Jan 11, 2018

    Pretty good! Attempting to recreate former chicken pot pie appearance, I used 2 boxes (12 oz. each) Pacific organic cream of chicken condensed soup & mistakenly added Frontier salt free onion and herb seasoning which made the veggie/chicken mixture taste weird. DH isn't a big fan of thyme so shook in copious homemade poultry seasoning. Better taste; topped with buttered torn Trader Joe's gluten free sandwich bread. DH finished off the baking dish. The soup is very salty, 850 mg. in 1/2 cup. Bring on the agua!

  • chefheidi18
    Sep 21, 2017

    It was really good. I did both the bottom and top crust. Super easy to make too. I would cook the veggies first before adding then to the pie. I also just used a cup of onion that I cut up myself.

  • Njense
    Mar 16, 2016

    This is a delicious recipe. I sauted cubed chicken with one chopped onion and set that aside. I doubled the white sauce using low sodium chicken broth and skim milk. MIxed the sauce with chicken, onions and vegetables and covered with pie crust. Next time I want to substitue the pie crust with puff pastry. really and easy to make

  • buffetboss
    Jan 31, 2016

    Hubby ate it w/o complaint except when dishing it out, he said, "It doesn't look the same" (as the former CPP.) I halved the recipe, using 10 oz. chicken broth, 1 1/2 tsps. Chicken Better Than Boullion, about 1 1/2 tsps. Trader Joe's Poultry Rub, omitted the 'shrooms & onions, substituted 3T. organic corn starch, and substituted torn pan-toasted 3 Bakers gluten free bread coated with 1/2 cup melted butter. It's is simpler & quicker to create than my former recipe. Sorry this is so long.

  • Rivkel
    Nov 28, 2015

    I made this because I could not access my usual recipe box on Taste Of Home tonight. For some reason. I often find the website to be difficult when I use my IPad. I would make more flour butter sauce next time because mine was not too creamy. The store was out of pearl onions today so I used regular onion and it was fine. But overall, my family ate it so that is a success in my book.

  • dilbert098
    Sep 29, 2015

    Didn't use pearl onions, red instead, no mushrooms. Delicious. Will be making again!

  • Veronica
    Aug 31, 2015

    Wonderful and easy to make. I will make this again for sure. The only things I changed was I made double crust and used chopped onion.

  • mamaofthree
    Mar 10, 2015

    I make this recipe religiously! My family loves it and its a great way for my kids to get a ton of vegetables. I use fresh mushrooms and add celery for that yummy crunch. Absolutely delicious recipe!

  • rondaodell
    Feb 14, 2015

    I made this tonight because my boyfriend said that he wanted chicken pot pie kfc style. I bought 6 soup mugs and double the recipe and it only filled 5 of the mugs. Everybody raved about this meal and want me to make it again. It is really easy to make.

  • meerb98
    Feb 9, 2015

    This was a good, quick, semi-homemade meal. I think I needed to mix the gravy with the vegetables better. I was in a hurry and just poured it on top and the gravy just sat there and didn't coat evenly. I will try it again and see if I need to adjust my rating. I used chopped onions and veggie broth with chicken bouillion (since I had one opened in the fridge). Tasted fine! Will make again!