Reviewed: Sep. 20, 2008

I have been wanting to make a pie like this for a long time. This is a good recipe especially if you can manage a homemade pastry crust. Finally I am able to produce one without a major tantrum. I did add some potatoes and carrots which I cooked about 10 min. Other than this addition I stayed true to the recipe. Everyone seemed to really enjoy their meal tonight. Which means that I will make this again. The celery was still a tad crunchy so I will sautee longer next time. I would have liked it to have more flavour so I will tinker around to try to improve it in that way. This was quite easy to make and with the pastry topping, looked great. All in all - A success.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 19, 2008

Corwynn: I am giving your recipe 5 stars! I made it tonight and everyone loved it. The only change I would make is to add a little less thyme. My husband loves the flavor of thyme, yet said it was a little too thymey. I agreed. I also would like to try it with a bottom crust as well as a top. I used left over roasted chicken, because I had it, and that's usually what I use to make my "old" chicken pot pie. Also, just want to note for the record that I copied your little "heart" on top of the pie. You need to make the heart a little bigger, because it shrinks . Thank you for an awesome recipe, we loved it! Jan

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Jan

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Sep. 2, 2008

EASY! I decided to make it on a whim and was surprised at the simplicity. I modified the recipe slightly, by separately boiling chicken, and I used fresh veggies from the farm: eggplant, squash and carrots. It was phenomenal and finished within 2 days. Hubby said was the best he ever tasted!

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aakhtar2

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

Turned out great - thanks!

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Libby

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Reviewed: Aug. 12, 2008

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.

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Sunnie2700

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Stafford, Virginia, USA

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Reviewed: Aug. 10, 2008

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!!!

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JHFreeman

Cooking Level: Intermediate

Home Town: Prairieville, Louisiana, USA

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Reviewed: Aug. 2, 2008

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.

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JamieOscik

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Reviewed: Jul. 28, 2008

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.

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: May 29, 2008

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!

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Apr. 15, 2008

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.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 27, 2008

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.

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REBECCAANNE22

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Naples, Campania, Italy

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Reviewed: Mar. 25, 2008

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.

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gb_grampa

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

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!

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Jessi

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Reviewed: Mar. 6, 2008

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.

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Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma Heights, Ohio, USA

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Reviewed: Feb. 17, 2008

tried this tonight very good!

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homemade

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Bozeman, Montana, USA

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Reviewed: Feb. 17, 2008

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.

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mschiff

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Canton, Ohio, USA

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Reviewed: Feb. 7, 2008

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

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timsgirl

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jan. 30, 2008

This was pretty good! I made a pie crust recipe for 2 9" shells so I could line the top and bottom of the dish. Looking at the amount of ingredients as I was preparing it, I was glad I chose a 2 qt. dish instead of a 1.5 qt, as it made more than 1.5 qt! I also had to bake it about 35 min., probably because of the larger dish & extra crust. Will make again with these modifications.

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Alicia S.

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2008

Maybe I am just not a pot pie type of girl, but I thought it was super bland. My husband said it tasted like paper! I will probably try it again (may wait a while though) and see how I can jazz it up with some flavor. Definitely has potential, but I need something with a bit more taste...

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enjoy cooking

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Reviewed: Jan. 11, 2008

My man asked if I could make Chicken Pot Pie and I said, yes. So I ran screaming to the computer and this recipe saved the day. One bite and my man closed his eyes and said, "Superb!" He has never rated any meal that high! Every other bite he said, "Delicious" The recipe makes enough for two double crust pies and we ate almost the entire two pies for dinner! Poultry seasoning is an excellent tip from other reviews. I cook the chicken with celery leaves, 2 slices of onion, bay leaf, rosemary, thyme, basil and marjoram in 2 cups of water. It creates a very savory chicken broth. I cook a cup of chopped potatoes with the chicken and the herbs season the potato well also. Discard the onion, bay leaf and celery leaves when the chicken and potatoes are done. I have now made this with the cream of chicken soup and w/out, my family likes it best with the soup. Incredible recipe, many thanks!

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foodaffair

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Orlando, Florida, USA

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