Classic Chicken Potpie
“Our neighbours and a friend from back home are always after me to make ‘those yummy potpies’. That’s all the encouragement I need, since we really like ’em, too!” —Ada May Smith, Citrus Springs, Florida.
| Servings | Prep Time | Cook Time |
| 8servings | 20minutes | 20minutes + standing |
| Servings | Prep Time |
| 8servings | 20minutes |
| Cook Time |
| 20minutes + standing |
Ingredients
- 3 cups frozen mixed vegetables thawed, about 16 ounces
- 2-1/4 cups cubed cooked chicken
- 1 cup frozen pearl onions thawed
- 1 jar sliced mushrooms drained, 4-1/2 ounces
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3/4 tsp dried thyme
- 1 can chicken broth 14-1/2 ounces
- 2 tsp chicken bouillon granules
- dough for single-crust pie
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
- In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
- Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
- On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
- Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
Recipe Notes
Nutrition Facts
1 serving: 363 calories, 21g fat (12g saturated fat), 82mg cholesterol, 757mg sodium, 28g carbohydrate (4g sugars, 4g fibre), 16g protein.
