Ellen's Down Home Chicken Potpie
This is a very easy, somewhat time consuming, yet very tasty chicken potpie, and made with Ellen's savory homemade piecrust, it really gives a down home flavor. I hope ya'll agree!
Prep Time:
50 mins.
Cook Time:
40 mins.
Overall Rating:

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Recipe Ingredients & Directions


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2 large carrots, peeled and chopped in small pieces or use cut up baby carrots
2 large stalks celery, cut in small pieces
2 medium-sized red potatoes (with skin on) cut in small chunks (2-1/2 cups)
1 cup Vidalia onion sliced in small pieces
2 large boneless chicken breasts to make 3 cups cut chicken
2 teaspoons salt
1 can (10-3/4oz.) Campbell?s Cream of Mushroom w/Roasted Garlic*
1/2 cup milk
1 tablesppon Chicken broth, or more, if needed
1/2 teaspoon garlic salt or powder
1/2 teaspoon onion salt or powder
1/2 teaspoon oregano
0 Salt and pepper to taste
3 slices American cheese (each slice cut into two triangles)
1 Double crust pastry (homemade below) or can use 2 Pillsbury prepared crusts
Homemade Pie Crust: Ellen's Homemade Savory Pie Crust
3 cups flour (I like the lighter texture of White Lily flour)
1-1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon seasoned salt
1/8 teaspoon thyme leaves
1 tablespoon granulated sugar
1 cup chilled Butter Flavor Crisco Shortening
1/2 cup milk with an added 1 teaspoon white distilled vinegar


* I originally used Campbell's Cream of Mushroom with Roasted Garlic soup, but trying it later with Campbell's Cream of Celery soup, I think it tastes better. If not using Pillsbury pre-made piecrusts, make Savory Piecrust below. Cover each pastry disc in plastic wrap and chill for an hour. Cut vegetables, potatoes and onion. Combine and set aside. Fill a large saucepan halfway with water, adding salt, vegetables, chicken breasts and bring to a boil. Reduce heat and simmer covered with a lid, allowing steam to escape, 30-45 minutes, or until chicken is cooked. Once cooked, remove chicken and vegetables, reserving stock. Place chicken in a large bowl and put vegetables in a medium size bowl. Cool chicken and vegetables 20 minutes. Cut chicken into bite sizes pieces and put back into large bowl, along with cooked vegetables. Preheat oven to 375 degrees. If using Pillsbury piecrusts, line a deep-dish pie pan with one of the crusts. Trim pastry edges to rim of the pie plate. Or, if using the homemade crust, line with one of the discs and trim pastry edges to rim. To the chicken/vegetable mixture, add the soup and milk. Add broth as needed to add more flavor, but still maintaining a somewhat thickened consistency. Add seasonings and mix well. Fill bottom pastry with chicken mixture and press down to smooth mixture. Place cheese triangles evenly over top. Cover mixture with top crust, trim edges and flute. Make slits in top to allow steam to escape. With a pastry brush, coat the top crust with some of the remaining broth, being careful not to allow mixture to drain into the crust edges. (Edges darken sooner than top.) Place potpie on a foil covered cookie sheet for easier manageability. Bake 35-40 minutes or until golden brown. Cut in slices and serve hot. Note: Additional vegetables such as corn, peas or whatever else you might like may also be added to this dish. ELLEN'S HOMEMADE SAVORY DOUBLE CRUST: In a large bowl, combine flour, salt, seasonings and sugar. Cut Crisco into bite sizes pieces and add to the flour mixture, mixing until crumbly (but not overly mixed). Slowly add milk mixture, combining until dough comes together. Form into two discs. For easier manageability, cover with wax paper and chill for one hour or more. This dough may be somewhat sticky, so don't worry about adding more flour when rolling the dough out. Roll out discs one at a time, and follow procedure above.