This was really good! The pie itself was very flavorful with a downhome taste from the chicken broth. The gravy was perfect. I probably could have cooked it a few minutes longer though so the frozen veggies would have cooked better.

What a great recipe!!! I doubled the recipe and made it for my PO-KE-No group. I knew it was a hit when most went back for seconds. I made it a second time because my family was disappointed there wasn't enough left over for them. They flipped! The only change I made was using seasonings we are accustomed to in South Louisiana and chicken breast tenders. My husband announced this is his new favorite dish. Now if I could just get him to clean up the kitchen.. ;-) It is definitely worth the work. Thanks for sharing!!!

This is a fabulous recipe. Very flavorful. The only modification that I made was I used a bottom crust as well. It came out perfect. We will definately make this recipe again.

Excellent recipe! I used poultry seasoning instead of the parsley an thyme. I also added about an extra cup of broth. I like my pot pie to bubble out of the crust, which this one did. I used a store bought deep dish crust. It made it pretty sweet. I will try some other crust next time.

very good recipe!The only thing i did differently is, use a pourable crust recipe i had and added sage and pepper to the crust batter.Other than that i made the recipe as stated.My kids both loved it! will be making this again,THNX!

We enjoyed this recipe. I did substitute Cavender's Greek seasoning in place of the salt, think I will increase the Cavender's to 1/2 heaping teaspoon next time. Used puff pastry, cut in strips then made into a lattice.

Yummy. I used the "Buttery Flakey pie crust" from this site and used a deep dish pie plate. Used heavy cream instead of the milk and changed nothing else. Very yummy.

fabulous recipe. followed the measurements and directions exactly and it worked out perfect. added a little poultry seasoning and some capers. used a mix of frozen peas, carrots, green beans and yellow beans. definitely a new favorite.

This is a fantastic recipe. I love that it doesn't have a cream soup! I sauted some fresh veggies but that was the only change I made. It is one of my regular recipes now!!

I LOVED this pot pie b/c it does not use condensed canned soup...the flavor was wonderful! I used a whole organic chicken that I boiled off earlier in the week. I also used the chicken broth from that. I think that made the flavor so much better! I also used a crust recipe I got from Cindy Crawford when she was on Oprah several months ago...it's a super thick crust and it was so good!

Delicious recipe! I have never been a fan of pot-pie, but my husband loves them, so I decided to make it for him. Now I'm a complete fan of this recipe! Relatively easy as dishes go, and despite the fact that I forgot to put in the herbs, it was still really great.

tried this tonight very good!

This is a great basic recipe. I had to modify it somewhat because my son cannot have milk, eggs or butter. That said, I cooked a whole chicken and used just the dark meat, cut up, saving the white meat for a chicken salad. I used 3 cups of the chicken broth in place of milk. I cooked the onion and celery in Smart Balance Lite butter substitue. I added poultry seasoning, cayenne pepper, salt and black pepper to taste. I cooked and cubed 2 cups of potatoes and added that to the mixed vegetables. I pre-cooked a bottom crust at 425 degrees for 12 minutes. Then added the filling and top crust. I'm sure the egg brushed over the top would have made a prettier crust but it wasn't necessary for flavor. My husband and son never missed the dairy products. It really was a very flavorful pie even with the modifications. This made two 9" pies at just a fraction of the cost of a pot pie that our local grocery deli sells. This recipe is a keeper.

My fiance and I absolutly loved this recipe! The ingredients blend well together for a nice home cooked taste!