Reviewed: Nov. 15, 2009

I really like it, but I will not be using the thyme next time, really strong, and I also used bouillon cubes & water instead of the chicken broth. Pretty good recipe though!

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lizleo

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Reviewed: Nov. 12, 2009

An incredible Chicken Pot Pie! I followed the recipe exactly, and used my mom's recipe for crust which is incredibly easy. Put 2 2/3 c. flour and 1 1/2 t. salt in bowl. Add 3/4 c. veg. or canola oil, mix with a fork. Sprinkle with 4 T. ice cold water, 1 T. at a time until dough almost cleans side of the bowl. If it is too dry, add 1-2 T. oil. Do not add more water. If it's too wet, add a tiny bit of flour. That's it! Just press firmly into a ball, then roll between two pieces of wax paper. Do not handle it too much, or it will lose its flakiness. It has always turned out great! Thanks for a great chicken pot pie.

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Blessed

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Reviewed: Nov. 4, 2009

This was just okay. I would not take the time to make this again. :(

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mommyofkaylea

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Reviewed: Oct. 27, 2009

This recipe was amazing. My boyfriend and even my 4 year old loved this pot pie. I used a little extra butter for the sauce and I added potatoes in with the celery and onion.

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silver

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Reviewed: Oct. 27, 2009

The best chicken pot pie ever!!!! very creamy and tasty.

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Norma

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Reviewed: Oct. 20, 2009

This was a good recipe! I cooked a whole chicken to make this. I added chicken bouillon cubes to the chicken broth, added some cooked potato chunks, added a little less vegetables and a little more broth, milk & seasoning. Since I only had 1% milk I added a little lowfat sourcream. Also used a bottom and top crust. I brushed the top crust with a little melted butter when done. It made 2 deep dish frozen pie shells. I bought refridgerated pie crust for the top. Everyone liked it! Thanks!

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Jane Johnson

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Reviewed: Oct. 11, 2009

This was the best pot pie i've ever made. i made some changes though. i added a chunk of onion, couple cloves of garlic and a fresh thyme sprig when cooking the chicken in the broth.then strained the broth. i didn't have any frozen mixed vegetables so just used about a cup and a half of chopped fresh carrots insteadand sauteed them with the onion and celery. I also added 2 tablespoons of fresh thyme instead of the dried. one more thing i did was saute some fresh chopped mushrooms in a seperate pan and added them in as well. it was very good!! thanks.

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apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 8, 2009

This was just OK. The sauce was tasty when I was making it. I added some extra black pepper and a bit more chicken flavored powder. But after cooking, the sauce was pretty bland. I'm guessing it just wasn't flavorful enough to stand up to all that chicken and vegetables soaking up the flavors. I did, however, very much like the idea of using the leftover water I cooked my chicken in + milk to make up my chicken broth for the sauce, and I thank you very much for that trick! I will probably go back to Chicken Pot Pie IX from this site next time. By the way, this feeds more than 4 people. It feeds probably closer to 6 people assuming a couple people gets seconds.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 1, 2009

This is such a fantastic recipe! The sauce is perfect and everything cooks up well together and is great even as leftovers. Thanks for a great recipe!

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ABigham

Cooking Level: Intermediate

Living In: Schenectady, New York, USA

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Reviewed: Sep. 27, 2009

NOW THIS WAS AMAZING!!!! I did however add some roasted garlic, used two pie shells and potato but it was so awesome that my husband wanted to have the leftovers for lunch the next day. And it was still delicous!!! I put a pie shell on the bottom and one of the top to make it more like an actual pie. I will make this again and again!

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Emma's mommy

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Reviewed: Sep. 26, 2009

Husband loves this recipe

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shelbiw

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Reviewed: Sep. 25, 2009

Made this for dinner tonight Im giving this a 5 star rating no changes needed in this recipe it was awsome ty...

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cperez

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Reviewed: Sep. 21, 2009

My husband has been asking me to make a pot pie for some time now. I was relunctant to make one because I thought I would mess it up but I came across this recipe and it is definitely a keeper! After reading some of the other reviews, I decided to add potatoes to the filling. I was able to fill two deep dish pie crusts with this recipe. I couldn't have expected a better dish, especially with this being my first attempt ever at making a pot pie.

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Neisy

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

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Reviewed: Sep. 20, 2009

I have to agree with those who said this is restaurant quality. My 9 year-old is very fussy, and when he took his first bite, his eyes closed in bliss. By the time he was done (with a clean plate!), he declared, "Mom, you have GOT to make this again!" My 14 year-old will eat nearly anything, but he was in complete agreement with his little brother. "That was the best food I've eaten all week!" he told me, and he had just had a cake made by my friend, whose house is popular because her food is SO fabulous. I might try adding the potato next time or making the crust from scratch (or Bisquick as another reviewer suggested), but even without changes, this was SPOT ON!

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whytewytch

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Reviewed: Aug. 3, 2009

This actually did taste homemade & I was very pleased. My picky husband tried to eat the entire pan! I added some thinly cut carrots, 1 diced potato(zapped it for about 2 mins in the microwave to soften it),& a little bit of onion. I added a bay leaf in the broth as the chicken was poaching & added poultry seasoning to the entire filling. I used 2 pie crusts, one for the bottom & one for the top. Oh I used a 9x13 pan. Next time will make individuals for different variations.

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ALLYSE

Cooking Level: Intermediate

Home Town: Paris, Tennessee, USA

Living In: Petersburg, Virginia, USA

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Reviewed: Jul. 31, 2009

My husband loved it and wants me to make it again. I found it to be a bit bland though.

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Lauren

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Reviewed: Jul. 31, 2009

This is an awesome chicken pot pie recipe, and I've tried A LOT! I didn't have any celery or mixed veggies, but it still turned out DELISH! I used a crust for the top and bottom. . . I used a basic pie crust recipe, added a little more butter/shortening so it would knead thin, added dried parsley and onion powder to the crust mix. I used some left over baked chicken I had from the night before, therefore I omitted the salt and pepper since the chicken was already seasoned. I used frozen corn, canned green beans and added mushrooms. I used 2% milk, and added sage and rosemary along with the thyme. For those of you who are getting a "watery" filling. . . make certain you are cooking the filling long enough for it to thicken. . . my filling came out superb using a lower fat milk (who needs the extra calories? lol) I will definately be making this again with fresh vegetables and celery!!!

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ESSIELTTE

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Reviewed: Jul. 9, 2009

Really really nice, I also used Bisquick for the top and it was lovely. I made enough for 3 pot pies and popped 2 into the freezer for later. I added everything I could think of, did a quick saute of the onion, garlic and celery and them made the roux, not quite enough for us so next time I will make double. Even nicer that it didn't have soup in it and way way better than the store bought ones. Thank you Corwynn.

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tizech

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Reviewed: Jun. 5, 2009

My husband LOVED this chicken pot pie!!! I just used the frozen vegies I had in my freezer. It is way better than the canned soup version!!!

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Denise

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Reviewed: May 24, 2009

Excellent recipe, I've only made chicken pot pie once before, 8 years ago. That recipe had called for tarragon and I loved it so I also added 1tsp tarragon here for a gourmet tasty chicken pie filling! Used a cup of whipping cream and 1/2 cup milk instead and didn't use any frozen vegetables just fresh and chopped. Very Tasty! I also did not use this with a pie crust but made the "Touch of Honey Biscuits" to dip in it instead. So could use this for pie filling or as a chunky thick creamy chicken stew...

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