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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BlogAlotAliCat

Cooking Level: Intermediate

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: May 17, 2009

Absolutely delicious. I made a couple of small changes though. I added a couple of tablespoons of olive oil to the onions, after putting the flour in, because they seemed dry. I also added more seasoning than specified, including sage and fresh oregano.

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JACKMARIAN

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Reviewed: May 14, 2009

This was not bad. Made a few changes. cooked cut up chicken in Olive Oil and then added 1 cup chicken broth to simmer. Used one 10oz package of mixed frozen veggies. Also baked it in a pie shell. Put a Pillsbury Pie crust in a pie plate, pierced with fork a few times and baked at 350 for 7mins....then added all ingredients from recipe onto the baked crust and added another pie crust on top. Baked in oven for 30mins. Will make again.

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Liz

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Reviewed: May 6, 2009

tasty and easy to prepare. I used the "Basic Flaky Pie Crust" recipe and a mix of leftover steamed fresh veggies instead of frozen, including some diced potatoes which help thicken the sauce. And if I don't have time to prepare the whole shebang in one shot, I prepare the filling, pour it into the casserole dish, cover and refrigerate it until I'm ready to bake it. Ditto for the pie crust. Then I just need to roll out the crust, plop it on the filling, and bake.

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ThanksgivingTwinsMom

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Reviewed: May 1, 2009

great recipe. I only added potoato and garlic. I made individual pies for the family and it went over pretty well. This will be my go to pot pie filling recipe.

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Apr. 23, 2009

I don't know how you give 4.5, but that's what I'd give this. It's a wonderful "base" for what I ended up doing. I added more of the herbs... and other things as well; like granulated garlic, sage, some of chicken broth powder (instead of salt) I had frozen leftover turkey breast that was waiting for just the right recipe. I added potatoes and green beans on top of what's called for. I used someone's idea of Bisquick on top because it just made it so simple. I put parsley in that. Man, we both thought it was to die for. Thank you so much for sharing!

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peacenique

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Reviewed: Apr. 21, 2009

If you're looking for an all-American traditional chicken pot pie, this is the one. It was very easy and tasty. I would only recommend that a pan be placed underneath to catch drippings. Perfect!

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Laura Jean

Cooking Level: Expert

Home Town: Winona, Mississippi, USA

Living In: Wiggins, Mississippi, USA

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Reviewed: Feb. 9, 2009

Delicious! We both loved it...I made it in pie shells instead of a casserole dish, and had to make 2 pies with this recipe! So that's 4 pie shells, 2 bottoms and 2 tops. Instead of 2 cups of frozen vegetables I boiled a sliced carrot and a sliced potato for a few minutes, then added frozen peas and frozen corn to make up just over 2 cups. And we didn't have enough leftover chicken to make a pound and a half, but I had about 2 cups of cooked chicken, and that was enough. Very good flavor, go easy on the thyme, though. And of course, my man eats it with ketchup, cuz it tastes better that way! Thanks for the great recipe!

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 18, 2009

this took alot of time but was worth it! i used fresh carrots and potatoes, and frozen corn. I also added a bit of rosemary and sage. My personal prefrence for crust was a pie shell on the bottom and phlio dough on top. very good

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kwhicker

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Reviewed: Jan. 14, 2009

every one loved it. I sauteed red potatoe, mushroom, onion, celery in olive oil and garlic prior to adding in the frozen vegetables. very very good

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tam1974

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Reviewed: Jan. 8, 2009

This recipe is off the heezy! I added potatoes to mine. :)

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brandyd

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

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Reviewed: Dec. 28, 2008

I have made this nearly a dozen times. Love it! I like to use fresh thyme and parsley. I double the parsley. I have even added rosemary a few times. I use frozen peas and carrots, have also added mushrooms. I have made this with lowfat milk and with half and half. I add a clove or two of garlic to the celery and onions, and deglaze the pan with around 1/4-1/2 cup of white wine to the veggies before adding the flour. WONDERFUL!

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KREBECKY

Home Town: Tampa, Florida, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 28, 2008

DELICIOUS!! We had turkey for Christmas and I had leftovers so I used turkey instead of chicken and it was still AWESOME! Thanks for another great recipe! When I saw the name I knew it would be good. :) It was exactly what I was hoping it would be...the whole family ate it and that doesn't usually happen!

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AmandaLovesToCook

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Reviewed: Dec. 23, 2008

I can't believe I haven't been back to review this recipe! It is absolutely the best pot pie I have ever tasted, hands down. I follow the recipe exactly, except at the very end I cook it in a double crust and don't bother brushing it with the beaten egg. Other reviews will agree that this pie takes a lot of time to make, but it is so worth the time. I make two and freeze one for later, then bake it for about an hour the day we want to eat it. Everyone I've made this for goes back for seconds and wants the recipe. Try it - you'll love it!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Reviewed: Dec. 22, 2008

Great recipe -- a few comments though - - I added potatoes; I put them in with the chicken so they cook pre-cook. - I did not add the parsley (didn't have any) and I halved the thyme and it came out great. The recipe fits in a deep dish pie pan - if you're using a standard pie pan you may be able to get 2 pot pies out of this recipe. I will definitely make this again, THank you!

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Reviewed: Dec. 16, 2008

the recipe would have been good without the thyme,it overpowered the recipe

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spalady

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Reviewed: Nov. 10, 2008

This was really good, but still did not have the tang I'm looking for. I will try this again using more chicken broth and some cream, or maybe even a little cream cheese. I used two pie crusts (refrigerated) and everyone was glad I did. I know it was good because there were no left overs!

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jenny

Cooking Level: Intermediate

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