American Chicken Dairy North American Pastry Pies and Tarts Vegetables

Tucker’s Chicken Potpie

Tucker's Chicken Pot Pie - Onlinerecipe.webite
Written by Gryphon
Tucker's Chicken Pot Pie - Onlinerecipe.webite

Tucker's Chicken Potpie

Always an old time favourite or a quick dinner and great the next day for lunch.
4.68 from 43 votes
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Course: Main Dish
Cuisine: American
Keyword: Chicken, Pies/Tarts
Prep Time: 30 minutes
Cook Time: 41 minutes
Total Time: 1 hour 11 minutes
Servings: 10 people
Calories: 101kcal



  • In a large soup or pasta pot over medium heat, cook chicken in water until tender, 45 minute to 1 hour; drain, rinse, cool and debone.
  • In a saucepan, heat the chicken broth and boil potatoes, carrots, onions and celery until tender, 15 to 20 minutes; drain, reserving broth.
  • Preheat oven to 400°F. Grease a 13x9x2-inch baking dish; set aside.
  • In a skillet, melt butter. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in reserved broth, half-and-half, salt and pepper. Cook over medium heat, stirring occasionally, until thickened and bubbly.
  • Add the vegetables and chicken, stirring to coat, and pour into prepared 13x9x2-inch baking dish. Roll out the pie crusts and place on top, overlapping slightly in the center. Bake 30 to 35 minutes or until golden brown.


Sodium: 137mg | Sugar: 0.1g | Fiber: 0.4g | Potassium: 77mg | Cholesterol: 17mg | Calories: 101kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 0.2g | Saturated Fat: 3g | Fat: 5g | Protein: 3g | Carbohydrates: 11g