Reviewer:

Reviewed: Feb. 11, 2013

Loved this recipe! I did tweak it a bit based on what we have and our family's preferences. Doubled the recipe & made one pie with mushrooms instead of peas & carrots because my hubby hates peas and carrots cooked. The kids and I all loved the peas & carrots pie! I baked the chicken then sauteed it in butter. Also, I didn't have any chicken broth but did have a little vegetable broth, so I used that and mixed it with chicken boullion and boiling water to make up the difference. The gravy seemed bland (maybe because of my broth substitution) so I sprinkled in a little thyme, which helped. Next time I might make more sauce because it did get a little dry, but still delish! Thanks for the recipe!

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Reviewer:

pamnsam94

Reviewed: Feb. 11, 2013

First time making pot pie - I'd have to say it was a success! I made small individual pies. Doubled the filling as many reviewers suggested and had enough filling and crust to make 5 individual pies. Would use this recipe again for sure.

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Reviewer:

Orleans

Home Town: New Orleans, Louisiana, USA

Reviewed: Feb. 11, 2013

I use my own crust, so this rating is purely for the filling... which is amazing. I've started adding mushrooms, and doubling the recipe because there's just never enough of this pie left over. Thank you so much for sharing!

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Reviewer:

Ariel

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Feb. 9, 2013

I tried the recipe in terms of ingredients, didnt really measure portions however it tasted great. I substituted 'Grace soup' for the chicken broth and made my own pie crust however i excluded the celery. In addition to the mixture of broth and milk i used escallion and sweet pepper. In the end it all turned out perfect, was delicious. Thanks for the recipe

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Reviewer:

Amaliah

Reviewed: Feb. 9, 2013

I am still in disbelief! The fact I made this and it tasted like Emeril made it blows my mind! SO good! Cannot wait to make again.

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Reviewer:

PATTY1103

Reviewed: Feb. 9, 2013

I did love this - it was very good. But, the next time I make it I will double the amount of sauce. It was good but I just like it a little more wet. Also, and this is just my preference, I will shred the chicken after cooking or cut the cubes much smaller. I did take the advice in some other reviews and I added poultry seasoning and garlic pepper. Very good!

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Reviewer:

joelanne5

Reviewed: Feb. 9, 2013

This was a perfect recipe for a cold snowy night (NEMO). I went heavy on the chicken and veggies and added a can of Cambels condensed celery soup. It was amazing!

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Reviewer:

Maria

Reviewed: Feb. 8, 2013

I have never made a chicken pot pie before and thought this recipe turned out really good. I actually thought it tasted even better the next day when I had a piece for lunch :)

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Reviewer:

Ashley

Reviewed: Feb. 8, 2013

This was delicious. I did listen to others and double the liquid (broth, celery seed, flour, and milk). I used 2 large chicken breast and cooked them in a little bit of olive oil and diced them up. Then I cooked the veges (a 16oz frozen bag of mixed veges and 2 potatoes diced up) in enough water to cover them and get them tender. Once veges were done, i added the cooked chicken to the them and the sauce. We had plenty of left over filling and the family enjoyed it with crackers as a soup. We did make mini pies in muffin tins (only did 9 pies with 2 9 inch pie crust shells). I did use the full 1/3 butter to saute only about a 3rd cup of onions (my family doesn't really care for them). I did season my chicken breast while cooking them and the entire dish was very flavorful. Will definitely make this dish again. Since it was so filling, we didn't serve anything on the side.

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