• 12servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, E
MineralsZinc, Copper, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups cubed cooked chicken

  2. 4 cups frozen mixed vegetables thawed

  3. 2 cans (18-1/2 ounces each) ready-to-serve cream of potato soup

  4. 1 package (15 ounces) refrigerated pie pastry

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the chicken, vegetables and soup. Divide between two 9-in. pie plates. Roll out pastry to fit top of pies. Cut slits in pastry. Place over filling; trim, seal and flute edges.

  2. Bake one potpie at 400 for 24-30 minutes or until golden. Cover and freeze remaining potpie for up to 3 months.

  3. To use frozen potpie: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; remove foil. Bake 60-65 minutes longer or until golden.

  4. Yield: 2 potpies (6 servings each). Yield: serves 12 Notes: This recipe is the only one that I have ever found in the Quick Cooking or Taste of Home magazines that did not make it to the online recipe site. It is featured on page 235 in the 2007 Quick cooking Annual Recipes.


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