Rating: 4.5 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook.

Recipe Summary

cook:
1 hr
total:
1 hr 25 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:

Directions

Instructions Checklist
  • In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry.

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  • For filling, melt butter in a large saucepan; stir in flour until smooth. Add cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. Stir in chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. Bake at 350 degrees F for 1 hour or until vegetables are tender.

Nutrition Facts

669 calories; protein 26.7g; carbohydrates 59.7g; fat 36g; cholesterol 128.7mg; sodium 690mg. Full Nutrition
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