Easy Chicken Potpie

Name: Easy Chicken Potpie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 chicken potpie
Ingredients: 2 (9 inch) unbaked pie crusts; 2 pounds skinless, boneless chicken breasts, cubed; 1 cup sliced carrots; 1 cup frozen green peas; ½ cup sliced celery; ⅓ cup butter; ⅓ cup chopped onion; ⅓ cup all-purpose flour; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon celery seed; 1 ¾ cups chicken broth; 1 (10.75 ounce) can condensed cream of celery soup; ½ cup milk

Rating: 4.86 stars

22 Ratings
24 Reviews
11 Photos

A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal. Comfort food.

By Maria Ribando Haggerty

Gallery

Recipe Summary test

prep:

20 mins

cook:

1 hr

additional:

10 mins

total:

1 hr 30 mins

Servings:

Yield:

1 chicken potpie

Nutrition Info

Directions

Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a pie plate with 1 of the pie crusts.

Advertisement
Step 2
Combine chicken, carrots, peas, and celery in a pot; pour in enough water to cover. Bring to a boil and cook until chicken is cooked through and vegetables are tender, about 15 minutes. Drain water and set chicken and vegetables mixture aside.
Step 3
Melt butter in a saucepan over medium heat. Cook and stir onion in hot butter until soft and translucent, 7 to 10 minutes. Stir flour, salt, pepper, and celery seed into onion mixture until well-combined. Slowly stir chicken broth, celery soup, and milk into onion mixture; bring to a simmer, reduce heat to medium-low, and simmer, stirring occasionally, until mixture is thick, 5 to 10 minutes.
Step 4
Spread chicken mixture in the bottom of the prepared pie crust. Pour hot onion mixture over chicken mixture. Lay remaining pie crust over the top, trim excess dough, and seal the edges. Cut several slits in the top crust to allow steam to escape.
Step 5
Bake in the preheated oven until crust is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before slicing.

Nutrition Facts

Per Serving:

503 calories; protein 29.5g; carbohydrates 33.1g; fat 27.6g; cholesterol 91.4mg; sodium 1033.2mg. Full Nutrition

Reviews (24)

Most helpful positive review

Pam Franklin

11/20/2017

Maria this was very easy and delish, thank you for Sharing! I didn't have celery seed so I used celery flakes and doubled the amount. I also cut the amount of peas, carrots and chicken in half and still made 2 Pies that were filled to the top, I used my grandma's Pyrex Pies dishes so that may be the reason it seemed I had so much. I added a little over 1/2 cup of Ora Ida steamer potatoes to the bottom of the pie before the cooked ingredients because I love potatoes. My family loved it and we all had seconds. There's no doubt l will make this for many years to come. Thanks again for sharing. Read More

Helpful

(3)

22 Ratings

5 star values: 21
4 star values: 0
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Pam Franklin

11/20/2017

Helpful

(3)

Nikki Whitsel

02/05/2021

We love it! Easy and delicious Read More

Helpful

(1)

CaroleR

08/29/2017

I made this to freeze. It turned out very well. I will make this again. Thank you! Read More

Helpful

(1)

Becky Oxford Paredez

03/06/2020

I made 2 pies and they turned out fantastic! Read More

Richele

11/05/2019

tasty and easy enough. Def will do again! Read More

CindyM

11/29/2020

The ingredients are way too much for a single potpie. I would stir the peas, carrots & turkey with the soup/milk/chicken broth mixture after it’s been cooked on the stove... then place the mixture into the pie crust. Read More

Mel

09/10/2021

Great recipe!! This is my third time making the potpie. My family has loved it each time I’ve made it. Thank you for the recipe!! Read More