Chicken and Corn Potpie Recipe

Enjoy a comforting meal of traditional fare with this Pennsylvania Dutch style potpie, featuring the quirky addition of lima beans.

Winter 2018

  • If you can’t find Pennsylvania Dutch potpie noodles in your local store, you can make your own or use lasagna noodles, broken into pieces.
    Photo by Rob Cardillo

Preparation Time: 20 min

Cook Time: 40-50 mins

Yield: 4-6 servings

Chicken and corn potpie is a wonderful way to combine leftover chicken from a weekend dinner with summer’s bumper crop of fresh vegetables. Frozen corn simply can’t compete with freshly grated corn off the cob, and if you use the cobs when making the chicken stock, they’ll increase the potpie’s flavor dramatically. If you need to use frozen corn, try ‘Shoepeg’ — it’s a favorite for this dish. Add ‘Jackson Wonder’ lima beans for visual effect and flavor.

Become a Preferred Subscriber and start enjoying the benefits today!

Fall in love with the flavor, versatility, and beauty of Mother Earth Gardener

Mother Earth GardenerDelight your taste buds, mind and eyes with beautiful photos and inspirational techniques on everything you need to know to grow, preserve and cook your own heirloom fruits and vegetables. You won’t want to miss the stories about plants passed down from generation to generation.

Don’t miss a single issue of Mother Earth Gardener. Published by the editors of MOTHER EARTH NEWS, Mother Earth Gardener provides decades of organic gardening experience from the most trusted voices in the field. Join today and save off the newsstand price! Get one year (4 issues) for only $24.95! (USA only)

Facebook Pinterest Instagram YouTube