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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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Mar. 18, 2006

Actually, more like 4 1/2 stars...it does take some time to prepare. I didn't have a problem with the sauce being runny or watery, mine was quite thick and I even pureed it in the blender for a bit to thin it out. Next time I will try cooking the mixed vegetables thoroughly instead of simply thawing them (I like my pot pie veggies mushy). I also used a double crust and it turned out beautifully. Overall an excellent recipe!

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SUNSHINE6420

Cooking Level: Expert

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Reviewed: Mar. 18, 2006

my first time making chicken pot pie, and i'm more than happy with the result! was quite soupy, but after reading other reviews, i wasn't surprised - may use a little less milk next time. flavour was delicious! definitely will be making this on a regular basis. didn't use frozen veggies (freezing vegetables removes a lot of vitamins), so my 2 cups of veggies consisted of half a green and half a red pepper, plus parboiled diced carrots. orgasmically good! =o)

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Mar. 14, 2006

This was the BEST chicken pie, I have ever had. I added a can of peas but changed nothing else, Thanks

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PADDICKK

Cooking Level: Expert

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Reviewed: Mar. 1, 2006

This is what a real pot pie should taste like. I subbed cut up rotisserie chicken, puff pastry for the crust, and added diced par-cooked potatoes. I would disagree with reviewers who subbed/added creamed canned soups to the sauce. The sauce is what makes this pot pie authentic. Absolutely the best comfort dish we've had all winter!

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LZJOYCE

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Reviewed: Feb. 25, 2006

This is an awesome recipe! Like other posters, my variation is that I make it with a top and bottom crust and use pre-made crusts. I also add a bit more seasoning--thyme and pepper. This dish is the perfect comfort food!

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SURFTRAITOR

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Reviewed: Feb. 19, 2006

The pie turned out really well. To avoid having the filling turn out watery (as I've read some people remark) I used one can chicken broth (instead of 1 cup) with one can of condensed cream of chicken (instead of milk) to make the broth mixture. Add a splash of milk if the filling becomes too thick.

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Meryl

Cooking Level: Beginning

Home Town: San Juan, National Capital Region, Philippines

Living In: Berkeley, California, USA

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Reviewed: Feb. 14, 2006

I made this last night and it was a hit. I parboiled 2 chopped carrots, 2 chopped celery stalks and 1/3 of a chopped onion then added them to the sauce. I also added half a can of french green beans. I made my own crust from a pot pie recipe on this site. Next time though I think I'll try to use more broth and less milk to give the sauce more of a chicken flavor. Otherwise it was excellent.

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MISSIMIN

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Reviewed: Jan. 30, 2006

It was good but the sauce was a little too watery for my taste.

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melc

Cooking Level: Expert

Home Town: Morgan Hill, California, USA

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Reviewed: Jan. 23, 2006

This one's a winner!! Really easy to make and yummy as well. My whole family loved it. I'll definitely make this again.

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Andrea

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Reviewed: Jan. 21, 2006

10+++Stars. Restaurant quality and better. First I baked two pie crusts(Pillsbury-ready crusts..much easier) in 9 inch pie plates. Then I made the filling. I used 1 can chicken broth w/roasted veg flavoring to cook chicken. I added more like 5 tbs of butter to cook the onion/celery-I used a heaping 1/3 cup flour and added the whole can of broth and like 3 cups of milk/heavy cream mixture. I wanted alot of sauce to make sure it was plenty of liquid. I used corn, peas, cooked cut up carrots and potatoes(microwave cooks potatoes in no time), and salt and pepper to taste. I then poured my pot pie filling in the pie plates and topped with bisquick mixture(makes a great thick top crust-1 cup bisquick, 1/2 milk and 1 egg mix and pour on top) then cooked for 30 minutes. OH MY!!! DELICIOUS. I think the flavored chicken broth added such wonderful flavors. I've found a keeper with this recipe!

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jan. 14, 2006

Really good!

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SHELLBACK

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jan. 9, 2006

This was great!! I used 2 cups cut up cooked chicken and basically started with step 3. I also just threw in the whole 16 oz. bag of thawed mixed veggies. The rest I left as is and yum!! My husband missed the potatoes, so I'll add some next time for him, but this is definitely a keeper, thanks!

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METALFRAGGLE

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 5, 2006

This chicken pot pie rocks! I followed the recommendation of previous reviewers and used a pastry puff for the top crust. This worked nicely; however, next time I will also use a crust for the bottom of the pie.

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Robin

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Reviewed: Dec. 26, 2005

Tried it w/ phyllo...wasn't that great. The filling was good though...next time I will try it w/ a pie crust or biscuits on top.

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ATHOMELAUREL

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2005

The best chicken pot pie recipe ever!!!

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ANNETTE77

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Reviewed: Nov. 7, 2005

This recipe was sooo easy to make and tasted fantastic! Can not wait to make it again.

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MMCruz

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Alvin, Texas, USA

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Reviewed: Nov. 5, 2005

I layered the top with phyllo dough as suggested by others. Turned out beautiful! But the filling DOES make a A LOT of pot pie. I would recommend making two pies and freezing one.

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bshoff

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Whittier, California, USA

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Reviewed: Oct. 25, 2005

Great recipe and I found it easy! I used a store bought pie crust and think it made it too sweet. I will try the puff pastry or homeade crust next time. Thanks for this great recipe!

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ANNIESIM

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Reviewed: Oct. 23, 2005

This is one of the best recipes I have ever made from this website and probably the best chicken pot pie I have ever eaten in my life! I liked the fact that it DIDN'T use Campbell's cream of chicken soup. The ease of preparation and the flavor of this pot pie was just so delicious. Thanks so much for this wonderful recipe; I will be making it again this week!!

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