Reviewed: Feb. 7, 2013

I've tried a lot of chicken pot pie recipes over the years. Most either lack the flavor we want or they take waaaaaay too long to make. THIS recipe is a keeper! It's both delicious and fairly quick to put together. Our whole family loved it. As many reviewers suggested, I did double the sauce and that was perfect. Otherwise I made it pretty much according to the recipe.

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Reviewer:

heatherh

Reviewed: Feb. 7, 2013

Giving 5 stars but for revised version. Followed others suggestions and used 16 oz froz mixed veggies, increased onion, added garlic salt and poultry seasoning. We ate it for dinner, took for lunch the next day to work and ate it for dinner again! Great comfort food!

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Reviewer:

MFortino

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Reviewed: Feb. 6, 2013

This turned out awesome and my BF loved it!! Of course I brushed the pie crust with egg whites and again brushed some on top. And added tons of seasoning: fresh rosemary, dried sage, thyme, herbs de provence, garlic salt, onion powder, salt and pepper. seasoning once when cooking onions and again after all veggies and chx were mixed. Definitely will make again.

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roya

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 5, 2013

I cooked the chicken in broth, and sauteed all of the veges in butter (adding peas at the end). Too much chicken for my taste, but otherwise easy and tasty.

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danadlc

Reviewed: Feb. 5, 2013

This was a big hit with my husband. The only suggestion is that the liquid/flour ratio makes it thick and the pie was slightly dry. Adding broth would solve that issue. Otherwise, very pleased to add this to our regular meal planning.

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Reviewed: Feb. 5, 2013

You all have wonderful suggestion for tweaking this recipe. I have a problem that you might be able to solve. My daughter is allergic to eggs. I liked the egg wash idea to keep the bottom of the crust from getting soggy. Is there another wash that will do the same thing?

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Reviewer:

Cindy

Reviewed: Feb. 4, 2013

first time I made this I listened to other reviewers and baked the pie crust in the pan first for 5 minutes and I also doubled the sauce. 5 stars all the way, came out delicious. I will be making this over and over again!

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Reviewer:

leiannabanana

Reviewed: Feb. 4, 2013

This came out great! I used frozen pastry dough instead of pie crust and pre-baked my bottom crust with an egg wash before filling my ramekins. I don't think we needed any major modifications at all. This one's a keeper!

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Vbjess

Reviewed: Feb. 4, 2013

Delicious! Like others did I doubled the gravy recipe to prevent it drying out. Make sure if you do this you buy a deep dish pie crust otherwise the filling won't fit inside! I also boiled the chicken and veggies in chicken broth instead of water and saved it for the gravy, Added 1 potato (cubed) to the veggies, used garlic powder instead of celery seed, and added 1/2 tsp of poultry seasoning to the mix as well. Oh, and I also baked the bottom crust for 8 min before filling it. I will definitely be making this again. Yum!

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Laura

Reviewed: Feb. 3, 2013

This was fantastic! I did use other's suggestions and boiled the chicken and veggies in chicken broth then used the broth to make the gravy. I mixed the gravy with the chicken mixture before putting it in the shell and it wasn't dry at all. I did add some poultry seasoning to the mixture as well. My six year old practically licked her plate! This is definitely a keeper in this house!

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