Reviewed: Oct. 22, 2005

Delicious recipe. Restaurant quality.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2005

Delicious recipe. I had some boiled chicken breasts that I needed to use up and doubled the recipe. Put everything in big casserole dish with puff pastry on top; didn't brush with egg white. Added poultry seasoning, fresh garlic, heavy cream instead of milk and more butter. I used frozen onions, crinkle cut carrots and fresh sliced mushrooms instead of the frozen bag of veggies. Husband said this was better than anything frozen. And everyone ate this tonight including the kids! Corwynne's recipes are the best.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2005

Super Easy!! I made it alittle bit different due to that I didn't have everything in hand but mostly I follwed all the direction. I use chicken stock in a can. I fryed the onion only in butter, didn't have celery. I use a canned veg-all (about 3 cup). And finally, I didn't have time to go buy ready made crust or make one so, I use those ready to bake frozen buttermilk biscuit (storeband chaeper) which I had in hand and just bake for 15min. It cameout beautifully delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MARYJEANS11

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2005

I did a bottom and top crust from the site(Best ever pie crust) and it was to die for. I only changed the veg's to our liking and I made more of the sauce as I had a very deep casserole dish.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CARTHECOOK

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Mill Cove, New Brunswick, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2005

This was a great hit. I altered it to make mini pot pies and left out the unwanted veggies and it was just great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LORA81

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2005

excellent! everyone loved it...i took the advice of using a frozen puff pastry crust and it was delicious (the only problem was i forgot to take it out early to thaw). i added potatoes too, i will def. use this recipe again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ams5070

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2005

I scaled down the recipe to 2 servings and made 8 individual pies instead of a pot pie. I used frozen puff pastry too. I made 4 on the first day and kept remaining filling in the fridge. I made another 4 pies 2 days later for lunch, surprisingly they taste better!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lydia

Cooking Level: Intermediate

Home Town: Kuala Selangor, Selangor, Malaysia

Living In: Kampar, Perak, Malaysia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2005

This is the best chicken pot pie recipe yet. Although I vary on the veggies I use, I'm true to the rest of the recipe. With regards to vegetables I typically use fresh carrots, broccoli, and pea pods. The vegetables are steamed for about 5 minutes before adding them to the sauce. To me it's no more difficult to use than the frozen. And for me the big bonus is it's an easy way to get my children to eat their veggies! They love it! It's a nice departure from the cream soup recipes that have become so common yet it's very easy to make. I highly recommend it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CATDENVER61

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2005

Thank you for this GREAT recipe. Definitely worth the extra effort. My kids loved it and my husband who was extremely skeptical said it was awesome!! I used frozen puff pastry instead of the pie crust and it turned out well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WEEAREAD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2005

Delicious Corwynn! I made this recipe in individual crocks and used bisquick to make a top crust only. Very hearty and comforting and especially appreciated during our very chilly N.J. spring. Thanks so much!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2005

I REALLY LIKED THIS I ADDED EXTRA CHICKEN TO MAKE IT REALLY MEATY.I ALSO STARTED WITH CHICKEN I HAD PREPARED AHEAD OF TIME SO I JUST HAD TO PULL IT OUT OF THE FREEZER.SO IT WAS VERY EASY.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANDREAR1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2005

Wonderful! Was my first pot pie, and it was so easy! I used 3 chicken breasts instead of 1 1/2 lbs., and it was plenty! I used fat-free milk and only 1 Tbl. of butter to reduce the fat. I thought the thyme was a bit overpowering, so I will reduce to 1/4 tsp. next time. I used the "Basic Flaky Pie Crust" recipe on this site, and it was easy (made more than enough for a 1 1/2 qt. dish though). Thanks so much for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2005

My family liked this, but we had to add lots of salt (but that's probably not the fault of the recipe, but due to the fact that I boiled bone-in pieces in 2 cups of broth and added enough water to cover.) I will definitely try it again using all broth without added water!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AggieFan92

Cooking Level: Intermediate

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2005

Wonderful pot pie! Everytime I make it, people ask me for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NATALIERAE

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2005

Very good, thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Monzie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2005

Scrumptous!! (I will add potatoes next time.)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TAMOLTA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2005

Very simple and delicious! I will definately make this over a previous recipe with cream of chicken soup. I did make this in a pie plate with a bottom and top crust though. Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENZUNIGA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2005

OH MY GOSH!!! This was wonderful. I love pot pie, and have always been so afraid to try it home. I didn't want one that used canned soup. I used canned veggies (drianed) and omitted the celery and onion step, the celery is already in the canned veggies. This is such a keeper!!!! Thanks so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2005

Thanks Corwynn for the recipe, well worth the time it takes to make this (i'm always slow). Thanks for the tip Lynn about pre-cooking the potatoes and carrots!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARYJENNETS

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2005

This is an excellent recipe. Chicken pot pie is one of my favoriate things in the whole world & I am so glad to have a recipe that doesn't call for a can of condensed soup & canned veggies. I always need more liquid to cook my chicken, but all I do is reduce it way down while I'm preparing the remainder of the recipe. It took a little longer to prepare than I thought, but that may be because I make my pie crusts (I DO A TOP & BOTTOM CRUST). My husband who only eats chicken pot pie to appease me, LOVES this recipe and asks me to make it. My pastor, who is a good ol' country boy, said it's the best he's ever eaten. WELL WORTH THE TIME AND EFFORT.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHICKEYMOMMA

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Living In: Lugoff, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Pot Pie II

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!