Reviewed: Apr. 13, 2008

Simply Perfect! I'm not usually a fan of Chicken Pot Pie but my boyfriend loves it. I searched high and low for a "good for you" recipe. I've made it a couple times now and it just get better and better. The only changes I make is adding some more spices (more garlic powder, onion powder, pepper, kosher salt) and 15 minutes before its done I brush the pie down with some egg yolk for the extra crunch. Love it!

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Tarryn

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Reviewed: Feb. 12, 2008

This was great. My husband's family is not used to eating such meals, but they loved it and begged for more. I will have to double the batch next time. Thanks for a great meal!!

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Amna & Sarah's Mom

Cooking Level: Expert

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Reviewed: Jan. 25, 2008

Mmmmm! So good! I needed a dairy-free version of Chicken Pot Pie and this was perfect! I added some more veggies and baked it in a deep pie dish. I also used 2 crusts, instead of just the one on top. S

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JLK

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

This was a great recipe. I was looking for one that does not contain a canned cream soup. A little time consuming but totally worth it. I made individual pies and my husband loved them.

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AFERKIN

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 10, 2008

I made this tonight. It was a lot of work for just a so so dinner. It would have been much better if it had more gravy. I had to bake for an addition 1/2 hour and my pie crust still didn't brown.

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Caryn

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Reviewed: Dec. 1, 2007

Ah! I have made this several times now and it is just the best. My sons love it and my husband. Even better as a leftover the next day!!

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EATIN2RUN

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Fairfield, California, USA

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Reviewed: Dec. 1, 2007

My DH loves Chicken Pot pie, so I decided to make this for him. He said it was bursting with flavor and he loved it. I left the celery out (DH hates celery), but he loved this. It is a little involved to make the "innards" but it makes a LOT...so I put half in a pie and froze the rest for another night! :) DH gives this recipe five burps! :) (That is how we rate the goodness of the food *LOL*)

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shaunabphillips

Home Town: Meridian, Mississippi, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 27, 2007

I love that the filling has no "cream of" something soup. I usually had more chicken and veggies and make 2 pies for my family. And I use whatever veggies I have on hand at the time. It's a big hit here. I poach my chicken breasts in a pot of water with onion and celery and garlic and pepper corns and bay leaves...whatever sounds good at the time. Then I strain that liquid and use it as my chicken broth later, too.

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COmama2six

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Reviewed: Oct. 13, 2007

made these for a group that was lactose intolerent...went over really well. I personally like my recipe but will make this again for those who cannot have dairy

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 10, 2007

This recipe was so easy and since I need a recipe without dairy products, this one was perfect in every way. Thanks so much. Everyone dove right in and it was almost gone. Just enough left for lunch the next day.

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Janice

Home Town: Brantford, Ontario, Canada

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Reviewed: Sep. 17, 2007

This is a great basic recipe if you want to make a pot pie without using heavy soups or creams. I changed it a fair amount (mostly b/c I didn't have all the ingredients)& it turned out great. I added 3 cloves of smashed garlic to the chicken water instead of garlic powder & I didn't have any frozen veggies or celery so I just used a combo of potatoes, baby carrots (which I added to the boiling potatoes) & onions. Also, instead of a pie crust I topped with biscuit dough. I only cooked it for approx 30 mins and it was perfect. Great recipe...both my kids loved it.

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CookingSherri

Home Town: Thunder Bay, Ontario, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Sep. 15, 2007

I've made this twice now, and it came out great both times. I leave out the celery and frozen veggies.

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zeveck

Cooking Level: Intermediate

Living In: Quincy, Massachusetts, USA

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Reviewed: Sep. 15, 2007

Yummy! My husband LOVED this pot pie. I was looking for one that did not involve any cream soups and this was the first I found. I altered a few things...but nothing that would take away from the core of this great, basic recipe. Thanks so much!

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Sep. 10, 2007

Delicious. I only had bread flower on hand and it worked just fine. I also added a little more milk and chicken broth than called for.

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Alexandra W

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2007

This was fabulous!! I used the Basic Flakey Pie Crust recipe and also used my own homemade chicken broth. My husband absolutely loved this and he is really hard to please! Thank you very much. :)

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steffles

Cooking Level: Intermediate

Living In: Manassas, Virginia, USA

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Reviewed: Jun. 8, 2007

This recipe made a great Chicken Pot Pie. I was a little concerned because it did not seem to have much liguid in it - but it turned out great. Will be making again.

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Cook

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Reviewed: Mar. 18, 2007

Great,my family loved it!

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Mary Alice

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Reviewed: Mar. 8, 2007

This recipe is easily two pot pies in one. I had to bake mine in a 9X13 pan and top with two pie crusts. I added a few spices like poultry seasoning and next time I will add thyme. Also, baby potatoes, either red or yellow, work very well. I will be making again, and since it makes so much I will try freezing and topping with biscuits.

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Chopper

Cooking Level: Intermediate

Home Town: Mill Creek, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Mar. 3, 2007

I added more flour than recipe called for and added poultry seasoning. Did not have alot of flavor. I made my own crust with butter and that was the best part of this dis.

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Gramma Kelly

Cooking Level: Intermediate

Home Town: Avon, Indiana, USA

Living In: Sargent, Texas, USA

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Reviewed: Feb. 28, 2007

I really changed the recipe. I used all frozen mixed vegetables, I cut up one stalk celery, 1/3 c. frozen onions, satueed them in the butter, added 2 c. frozen vegetables and 1 c. frozen chunk hashbrowns. Cooked for about 5 minutes, then added the flour, cooked until it was a little thick. I added the chicken broth and milk to this, cooked until it became thick. Seasoned it with pepper and celery seed. I used the 9 inch pie crust, rolled it a little to fit a 10" pie pan, topped it with the other crust, (because other reviews said it made too much filling.) baked it for 45 min. at 350. It was delicious! Will make again.

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