Reviewed: Nov. 7, 2009

I don't even like Pot Pie and this was awesome! I cooked it for my hubby as a surprise because it is one of his favorite things to eat and he raved about it!!!!! I wil be making this again for sure. Also VERY EASY to make. Thanks!

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I hate 2 Cook

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Nov. 7, 2009

Absolutely loved it. Made a few modifications, per other reviews - used chicken stock to cook the chicken and veggies - added 1 diced potato. Also included a bay leaf with the chicken/veggie boil. Left out the celery seed and added garlic powder instead. Had to cover the edges of the pie crust with foil the last ten minutes or so, as it was starting to burn. Boyfriend went back for thirds, so I'd say this was a success! Next time I want to add a little white wine to the sauce; I think it will brighten it up a bit.

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klsteger

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 7, 2009

It was very easy to make, and was delicious for a cool November evening.

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Mary F

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Reviewed: Nov. 6, 2009

wow. this was DELICIOUS! i made everything pretty much like the recipe except sauteed the chicken in some butter instead of boiling it and i didn't have celery seed so i eyeballed 1/2 tsp of celery salt and omitted the salt the recipe called for. definately going in my regular rotation and relatively easy to make! the hardest part is waiting for it to be done :)

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windycitygal

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 6, 2009

One word. Amazing.

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HR

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Reviewed: Nov. 6, 2009

My husband really liked this one. I used half/half instead of milk. I used leftover chicken that was roasted so that gave it great flavor without the extra work. Would recommend baking bottom pie crust just a bit before as a previous taster had said, but all in all definitely worth the work and if very filling!

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dobsie

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Reviewed: Nov. 6, 2009

Wow is all I can say! I added about 1 cup more sauce and garlic powder to the sauce and cooked at 375 for 1 hour perfect! My 16 year old son polished off the left overs later that night.

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Amy

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

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Reviewed: Nov. 6, 2009

Absolutely perfect! This recipe has given me the know-how and confidence to do my own cream of chicken and chicken stock! This taste exactly how a pot pie should taste. I used the water that I boiled the chicken in instead of opening up chicken broth- it was so very flavorful. Also, I'm dealing with a dairy allergy so I used half bacon grease and half non dairy margarine for the base of the rue. Then I used soy milk for the milk. Also, I used an empanada dough I have (and love) for the crust and it turned out perfect. This is going to be a staple on the cold days menu in our house! I will even serve this when entertaining!

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Jessica

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Reviewed: Nov. 6, 2009

Made it exactly as written (without the celery b/c I don't like it) and it was perfect! Tasted like Mrs. Budd's pot pie that you can buy!!! GREAT!

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JennyK

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Reviewed: Nov. 5, 2009

Seriously, probably the best thing I ever cooked. This is a WONDERFUL recipe. I followed other's advice and upped the sauce a little, probably by 1/2. I also just used a cup of frozen mixed vegetables instead of just peas. I added a bouillion cube to the veggies while they were boiling. I used the Pillsbury ready -made pie crusts and brushed the bottom with egg white and baked for 5 minutes before I added the filling- I also brushed the top with egg white. I also lowered the temp to 375 and baked for 40 minutes. After 30min the top looked like it was browning a bit too much so I covered with foil. In the end, it looked great, and tasted AMAZING. I certainly will be making this again- despite the long prep time.

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chrissy

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Nov. 5, 2009

SO delicious. A good amount of prep time, however, it turns out wonderfully every time!

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krozedesign

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Reviewed: Nov. 5, 2009

Very delicious! I added a bit more milk than asked for and used olive oil instead of butter. I also used chicken thighs instead of chicken breast and boiled the carrots and peas in home made chicken stock. I didn't have any celery seed, and I imagine I didn't miss it either. This pie was delicious, especially with a made from scratch pie crust. Perfect for a cold fall evening! Thanks!

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

My SUPER picky kids ate this up! I made 1.5X the amount of filling, because many of the reviews stated their pot pie came out dry. I also cooked the bottom crust for 5 minutes before filling, and brushed both the bottom and top crusts with egg whites. I use onion powder instead of celery seed. And added garlic powder and herbs to both the sauce and vegetables. One of our new faves!

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1HotNanny

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Reviewed: Nov. 5, 2009

Now this tops any other chicken pot pie I have ever had!

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Kelly

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Reviewed: Nov. 5, 2009

For my first attempt at chicken pot pie, not bad. I added corn to it and did some of the recipe adjustments. I would have added broccoli too if i had it. My boyfriend seemed to really like it.

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DaSuga

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Reviewed: Nov. 4, 2009

I followed the recipe as listed, but with the recommendations of others. Added about 1/2 cup each of the broth and milk. I also, added about 1/4 cup of southern hashbrowns to it.I did boil frozen chicken first, then followed the directions. There was so much filling, I used both the deep dish pie pans. Baked for 15 minutes. Then put Grands Biscuits that were torn in half and baked 15 more minutes. Very yummy and filling. Thanks!

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Nov. 4, 2009

The best! So easy and delicious!

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AmyJo

Cooking Level: Expert

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Reviewed: Nov. 4, 2009

FANTASTIC! My husband has never cared for pot pies very much but he LOVED this! The only change I made was using 1/3 c milk and 1/3 c cream since I had cream to use up. It came out so yummy and rich! Thanks for converting my husband. :-)

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KDahlgren

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

I followed the recipe very close,but, I was out of celery seed so iused parsley. I think this the very best recipe!! My husband say I should cook tis more often. Its a winner!!!!

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