The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 7, 2007
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!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 6, 2007
This was great. I did it a little different though by adding cream of potato soup to the broth in the measuring cup then topping it off with the milk.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 28, 2007
I love this recipe! I raved over it so much that my sister asked me for the recipe and she loved it, too. I loved the fact that it didn't need two pie crusts. It was delicious! Thanks for the recipe!
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Val
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 26, 2007
Classic chicken pot pie flavor, just as I remembered from years ago. I used one onion and then doubled everything else, and used a 9x13 pan. I used frozen chicken tenderloins on foil-lined cookie sheets, straight into the oven at 375 until cooked--I don't know... roughly a half hour, little less. Very easy to prepare the chicken this way while preparing the rest of the recipe on the stovetop. I sliced the (2) pie crusts into strips and covered the rectangular shape of the pan. After the onion and celery were sauteed, I pureed them with a stick blender because I have an "onion hater". The sauce turned out smooth and creamy. This was a simple, simple meal that turned out great. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 25, 2007
Really good. I've only made it once, but it was exactly what I was looking for. I wanted a recipe that tasted more like the chicken pot pies that you buy when you eat out. This was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 16, 2007
This is incrediable! The best I have ever had. My husband loved it. Will make again. Thanx
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 24, 2007
great recipe it is one of our family favs. only thing I would like to add is that you cn use the water you boiled the chicken in instead of the chicken broth. I found myself with out the chicken broth and justed used the water and it still turned out great, since then I have alwayed used the chicken water instead of broth.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 12, 2007
Has good texture. Definitely needs more seasoning! I made my own double lard crust and it was great!
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Cooking Level: Expert

Home Town: Waterloo, Iowa, USA
Living In: Cedar Falls, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 4, 2007
i am not a pot pie fan. never had one i liked, never tried to make my own. my bf's favorite food is pot pie. so i thought ok, i'll give it another go. replacing milk with half and half, adding 5 tbsp. of butter, and adding potatoes to the mix. when it came out of the oven i also buttered the top and waited until it melted a little before serving. the best and only real pot pie for me. would eat again and again. real hit with bf too!
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Cooking Level: Expert

Home Town: Lawrenceville, Georgia, USA
Living In: Baldwin, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 2, 2007
Good stuff!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 19, 2007
My family loved this recipe. I used fat free evaporated milk instead of reg. milk and next time I will use 2/3 c flour because the sauce was a bit runny. I also made it with a bottom crust. This was soooooo good. Thanks!
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Cooking Level: Intermediate

Home Town: Torrance, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 26, 2007
Delicious with Rich, Flaky Pie Dough recipe by Pam Anderson. Exquisite!!! Used poultry seasoning instead of thyme. It disapperared in my home in no time by one very hungry man, his teenage son, his wife, and my pugs dancing around hoping for a snack from the table. it was that good!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 23, 2007
This is one of my "famous" recipes now. I make it with these two simple changes: 1) Chop up the chicken before boiling - cuts the cooking time tremendously. 2) Whole wheat flour instead of white. Delicious comfort food! (makes great left-overs too)
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Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA
Living In: Fairfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 2, 2007
OMG this recipe ROCKS!!!! I run a daycare out of my home and we all could not get enough...me, a staff, a parent, and 7 kids!!!! We doubled the recipe and it fit nicely into a 9x13 pan. Also, we pinched and sealed a can and a half of cresent rolls for our crust since that was on hand. It was really good, but I would still like to try the pie crust. We left out the thyme and parsely since we didn't have any, didn't seem to make a difference. Again, AWESOME, and we will definitely make again! Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 1, 2007
This was just ok. I actually used the filling and put it over biscuits. It wasn't quite rich enough...more butter maybe?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 26, 2007
definitely needs fresh carrots and potatoes. I also threw in a can of creamed corn which added a nice sweet taste. I didn't have a deep dish pie pan, so one recipe fills almost 2 regular pie pans!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 24, 2007
Pretty good. I didn't do all that fancy stuff with the pastry though. I used store bought premade pie crusts and I used 2 of them cause I like a crust on the bottom as well as the top. Yummy.
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Cooking Level: Expert

Home Town: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 19, 2007
I am trying to improve my reputation as a cook. I would rather be outside building a tree fort or something SO if something is not burnt my kids are all shocked and my husband gives my an encouraging grin. Well, I had one of my first feelings of beaming at my family while they raved over my cooking. It was cold and icy outside and we were cozily sitting around the table with our wonderful chicken pot pie. (I did add lots of frozen peas and fresh mushrooms and didn't ruin it) THANK YOU SO MUCH. I really appreciate this site.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: Dec. 10, 2006
DEE-LICIOUS! I cooked the carrots and peas in with the chicken. I also added thyme, rosemary and poultry seasoning to the cooking broth. I barely had a third cup broth left after cooking so I used a can of cream of chicken soup and about 1 3/4 c milk to make the "gravy". Used french pastry pie crust minus 2 T sugar plus 1/4 tsp poultry seasoning...AWESOME DINNER! We all had seconds even though we were quite full from firsts, it was just that good no one could stop eating it!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 10, 2006
Fantastic recipe--is very tasty! I use thighs or legs or bone-in breasts & usually boil the chicken, then use the boil water as my broth (I prefer natural broth myself--tastes better, very little sodium). I also omit the egg brushing on the crust--only because I'm frugal & don't care to throw out the egg when I would use so little. Thanks for a great recipe!
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