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Simple, Classic Chicken Potpie

Rated as 4.75 out of 5 Stars

"Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor."
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1 h 23 m servings 480
Original recipe yields 12 servings (2 pies)


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  1. Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
  2. Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
  3. Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
  4. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)


  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Per Serving: 480 calories; 29.6 29.4 23.6 77 398 Full nutrition

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  1. 182 Ratings

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Most helpful positive review

Simply the best chicken potpie I have tasted and my family loves it. This is my second time making it and decided to use Sherry Cooking Wine, definitely tasted a lot better than White Wine. I wo...

Most helpful critical review

Eh, I don't know, this was just o.k. for me. I followed the recipe exactly and didn't find anything special about this recipe, not any better than any of the other chicken pot pie recipes I hav...

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Simply the best chicken potpie I have tasted and my family loves it. This is my second time making it and decided to use Sherry Cooking Wine, definitely tasted a lot better than White Wine. I wo...

This is absolutely a great recipe. It lays out the steps of making a roux and when to add fresh veggies or frozen. I doubled the veggies at the begining adding 4 carrots, onion, celery and 3 clo...

Classic comfort food! I made my own easy: 2 cups all purpose white flour, 2 1/2 t. salt, 1/2 cup vegetable oil, 1/4 cup cold milk, waxed paper. Place flour and salt in small mixing...

This was fantastic! In addition to the vegetables called for, I added a small diced potato and some frozen peas. The sherry is an absolute must for a rich savory sauce. Will definitely make ag...

I couldn't believe how good this turned out. I joined the Allrecipes club just so I could rate this recipe. I was never a fan of peas and carrots, but I used baby sweet peas (which were great!...

This is my favorite meal to give to friends when a new baby comes or someone could use an easy dinner. What's best is that it makes 2 so I can keep one and give one away. I've made it several ...

My husband is not a fan of of chicken potpie but LOVED this recipe. Made half the recipe (should have made the entire recipe as it was that good) and added a clove of garlic.

I was looking for a recipe for chicken potpie that was not made with canned soup. I was so please when I ran across this recipe - IT IS PERFECT. I made just as stated with the exception of add...

This is a wonderful recipe, I served it when company came over and was surprised when we didn't have any leftovers!!! I roasted my own chicken and I also made my own crusts, which added to the ...