Best Vegetable Chicken Potpie Recipes

CHICKEN VEGETABLE POTPIE

Chicken Vegetable Potpie image

I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)

Steps:

Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.

VEGETABLE CHICKEN POTPIE

Vegetable Chicken Potpie image

We briefly relocated to New Hampshire after 50 years in Ohio. One way we kept "close" to loved ones in the Midwest was by fixing family favorite like this.-Debbie Chilton, Madbury, New Hampshire

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 22

Ingredients

1 unbaked deep-dish pastry shell (9 inches)
3/4 cup each chopped carrot, celery and onion
1 tablespoon canola oil
1 garlic clove, minced
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chicken broth
3/4 cup cubed peeled potatoes
3/4 cup frozen peas
2 tablespoons minced fresh parsley
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup condensed cream of chicken soup, undiluted
1/4 teaspoon hot pepper sauce
TOPPING:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup unsweetened applesauce
2 tablespoons butter, melted

Steps:

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer., In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell., In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).

Nutrition Facts : Calories 525 calories, Fat 21g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1023mg sodium, Carbohydrate 66g carbohydrate (10g sugars, Fiber 4g fiber), Protein 19g protein.