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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TRPTGODDESS1

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Reviewed: Nov. 28, 2006

Hey everybody! Omg this dish is to die for. Literally its the best i've ever made. There was little error though when I changed the serving amount measurements, it didn't change them in the directions so you might want to double check. Also if you dont like celery try replacing them with potates...it tastes great!

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Fatime

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Reviewed: Nov. 9, 2006

This was a hit with the whole family. Next time I'll have to make more because it barely fed my family of 4...my kids LOVE chicken pot pie, and they are both teenagers (with big appetites)!

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Wendi

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Reviewed: Oct. 15, 2006

really good - my husband loved it. i substituted 1/2 cup of condensed mild and 1 cup of milk with the broth - which made it creamy without being too rich. fresh tarragon would also be nice here - though i haven't tried it. great base recipe!

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KIERSA

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 6, 2006

this is amazing! we made two, one using pilsbury pie crust ad the other is puff pastry. The puff pastry is amazing, and adds a country touch... the pie dough is good..nothing spectacular. Also, we used chopped carrots along with the celery... we're saving the remaining filling (we doubled it) to go over biscuits on a rainy day. thank you for this excellent recipe!!!!

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df

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Reviewed: Oct. 4, 2006

FAB-U-LOUS!!!!! Very tasty. I followed some of the previous suggestions and used light cream instead of milk and added potatoes, salt & pepper. I skipped the herbs because I didn't want them to over-power the dish. I would not reccommend using any kind of canned soup as some reviewers suggested. If you follow the instruction, this sauce tastes authentic, restaurant quality. This recipe is a little bit of work to make during the week, so I prepared the filling the night before. Added the crust the next night and cooked for 45 minutes.

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Michelle

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Reviewed: Sep. 28, 2006

This was very good. I followed the recipe plus added extra salt and pepper, a little poultry seasoning, and used light cream instead of milk as suggested. The only thing I did wrong was to place the pie crust directly on top of the filling, instead of above it. The crust got soggy and didn't brown nicely when the filling bubbled up. However, the taste was great and the family enjoyed it.

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Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Sep. 22, 2006

I don't often give 5 stars but this one was great! I used fresh veges cut up pretty small and used biscuits instead of a pastry crust (my preference). The only problem with the biscuits is they cook very quickly so I get them nice and dark brown then flip them over. Very yummy.

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LISAPERP

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Sep. 14, 2006

Good stuff maynard...make it with water chestnuts for even better taste....

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RANGERMATEO

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Reviewed: Jul. 8, 2006

I'm a vegetarian and I made this recipe without chicken. It was excellent.

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mulumba

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Reviewed: Jul. 4, 2006

This was great. I simmered the chicken in 2 1/2 c chicken broth (enough to cover) and added thyme and sage to the broth. I then used 2 c of this broth and added 1/2 cup half and half to it to thicken the sauce. I used 2 crusts, and cooked it maybe 10 minutes longer. It was delicious!!

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MICHELLE_MANDELL

Cooking Level: Expert

Home Town: Milford, Massachusetts, USA

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Reviewed: May 15, 2006

No kidding, this is the real deal, major comfort food! My husband doesn't like pot pie, but ate 2 heapings of this. I took the advice of many other reviews and changed just a few things. Use 2 skinless chicken breasts, boiled and cubed; 8-10 small potatoes, cubed and nuked; 1 bag frozen mixture of carrots and peas fully defrosted; 2/3 cups flour instead of 1/3; Kroger brand refrigerated pie crust; cut the thyme and parsley (I didn't have any). Mmmmmm- the best

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TOMATOGRAVY

Cooking Level: Intermediate

Living In: Baytown, Texas, USA

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Reviewed: May 10, 2006

Not bad but sort of bland. It also was a lot of work chopping! Good though, I would make again with a few tweaks!

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KARAZY91

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Reviewed: May 9, 2006

I could barely put this in the pie without my husband eating a bowl of the filling. I took advantage of the suggestions to use cream and puff pastry. Turned out great!

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QUEENOFFUDGE

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Reviewed: May 5, 2006

This is a superb recipe. My first time making a potpie and my son loved it. I will definitely make this again. I used light cream in stead of milk which made the sauce very thick and creamy. I also used a can of diced potatoes, 4oz can of mushrooms, corn, and carrots instead of the frozen vegetables. I added some of the mushroom juice to the chicken broth and the carrots(I wanted them soft)I also sauteed the onions and mushrooms together but used about 5 tbsp butter instead of three.

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GODDESS599

Cooking Level: Expert

Living In: Plymouth, Massachusetts, USA

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Reviewed: May 3, 2006

Wonderful! Comfort food at its' best..without all of the sodium of frozen brands! I used a double crust, and thought the thyme was a super addition...Will use this as my staple pot pie recipe for left over chicken and turkey too. A+

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TRACYCOOK

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Reviewed: Apr. 28, 2006

This recipe was great! I would definatly recommend it to friends and family.

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LeahinMN

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Reviewed: Apr. 12, 2006

Oh my god my my kids loved it its so good

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Lara

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Reviewed: Apr. 2, 2006

Used fresh potatoes, carrots, and mushrooms instead of frozen veggies. Very easy to make. Froze pie and cooked later. Tasty.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 19, 2006

Excellent recipe. I, of course, didn't have the fozen veggies, so I nuked one potatoe, one carrot and a handful of green beans. The sauce was excellent and you could add whatever veggies you want. Great recipe. Thanks Darkholme.

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