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Old-Fashioned Chicken Potpie

Name: Old-Fashioned Chicken Potpie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 1/3 cup butter; 1/3 cup all-purpose flour; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups water; 2/3 cup 2% milk; 2 teaspoons chicken bouillon granules; 2 cups cubed cooked chicken; 1 cup frozen mixed vegetables; PASTRY:; 1-2/3 cups all-purpose flour; 2 teaspoons celery seed; 1 package (8 ounces) cream cheese, cubed; 1/3 cup cold butter

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Total Time

Prep: 30 min. Bake: 30 min.

Makes

6 servings

Updated: Jan. 10, 2023

Although this uses leftover chicken, I serve this old-fashioned chicken pot pie as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! —Marilyn Hockey, Lisle, Ontario

Old-Fashioned Chicken Potpie Recipe photo by Taste of Home

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Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup 2% milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables
PASTRY:
1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter

Directions

Preheat oven to 425°. In a saucepan, melt butter over medium heat. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
For pastry, in a large bowl, combine flour and celery seed. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake until crust is golden brown and filling is bubbly, 30-35 minutes.

Old-Fashioned Chicken Potpie Tips

How can you keep the bottom crust from getting soggy?

The most common way to prevent a soggy crust is blind baking, which is pre-baking the crust so that it sets and crisps up before you add any filling. Another way to prevent a soggy crust is to create a barrier between the crust and the filling by brushing the unbaked crust with beaten egg before adding filling.

What other kinds of vegetables can you put in an old-fashioned chicken potpie?

There are limitless variations on what goes into a great old-fashioned chicken potpie. We recommend the classic variety of onions, peas, carrots, potatoes and green beans. When in doubt, you might want to stick with heartier root vegetables that can handle a longer bake time without falling apart.

How do you store old-fashioned chicken potpie?

You can store chicken pot pie in an airtight container in the refrigerator for 3-4 days. To freeze it directly after eating, freeze it in its pie plate. Once frozen solid, remove from pie plate and store in an airtight container or freezer bag for up to 3 months. Here are some tips on how to pack frozen meals.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 592 calories, 38g fat (22g saturated fat), 136mg cholesterol, 823mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 22g protein.