Recipe by CORWYNN DARKHOLME
"This is a very hearty and flavorful pot pie!!"
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1 1/2 pounds
skinless, boneless chicken breast meat
ground black pepper
1 1/2 cups
frozen mixed vegetables, thawed
chopped fresh parsley
1 (9 inch)
pastry for a 9 inch single crust pie
egg, lightly beaten
I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all, it just takes a few more minutes to prepare.) Very tasty, VERY creamy! My husband, who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top, one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done.
I only give this three stars because it was so bland. I really loved the texture and the ingredients, and I followed the recipe to a 'T'. But after it came out of the oven, both my husband and I reached for the salt, just to give it some taste. I'm not sure how to add more flavor to this, but I'd love to make this again!
10+++Stars. Restaurant quality and better. First I baked two pie crusts(Pillsbury-ready crusts..much easier) in 9 inch pie plates. Then I made the filling. I used 1 can chicken broth w/roasted veg flavoring to cook chicken. I added more like 5 tbs of butter to cook the onion/celery-I used a heaping 1/3 cup flour and added the whole can of broth and like 3 cups of milk/heavy cream mixture. I wanted alot of sauce to make sure it was plenty of liquid. I used corn, peas, cooked cut up carrots and potatoes(microwave cooks potatoes in no time), and salt and pepper to taste. I then poured my pot pie filling in the pie plates and topped with bisquick mixture(makes a great thick top crust-1 cup bisquick, 1/2 milk and 1 egg mix and pour on top) then cooked for 30 minutes. OH MY!!! DELICIOUS. I think the flavored chicken broth added such wonderful flavors. I've found a keeper with this recipe!
This was one of the most delicious recipes for Chicken Pot Pie-worth the work. I served this to my mother in law and husband and they both loved it. It takes a little bit extra work, but it's well worth it!
Excellent - one of the best around. Instead of milk - I used whipping cream (made it much richer tasting). Also - DON'T USE FROZEN VEGS - pick up red potatoes, fresh carrots, and fresh green beans - but blanch them (the potatoes a little longer). VERY VERY GOOD!
This is what a real pot pie should taste like. I subbed cut up rotisserie chicken, puff pastry for the crust, and added diced par-cooked potatoes. I would disagree with reviewers who subbed/added creamed canned soups to the sauce. The sauce is what makes this pot pie authentic. Absolutely the best comfort dish we've had all winter!
FAB-U-LOUS!!!!! Very tasty. I followed some of the previous suggestions and used light cream instead of milk and added potatoes, salt & pepper. I skipped the herbs because I didn't want them to over-power the dish. I would not reccommend using any kind of canned soup as some reviewers suggested. If you follow the instruction, this sauce tastes authentic, restaurant quality. This recipe is a little bit of work to make during the week, so I prepared the filling the night before. Added the crust the next night and cooked for 45 minutes.
Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 265
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