Reviewed: Nov. 29, 2009

I made this recipe once with a lot of the suggested changes and it made enough for 2 pies! This time I made it with leftover turkey instead of chicken (just add in at the end, no need to cook with the frozen vegetables) and I added one potato and one large sweet potato, diced. It was excellent! Will definitely do again.

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SAMANTHAC

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Reviewed: Nov. 29, 2009

I was pleasently surprised with this recipe. I made it because one of the boys had been asking about it, and I wasn't expecting to like it myself. But I LOVED this. Of course I changed it up a bit, added green beans, and more of the other veggies, used Olive oil instead of Butter, and only put the top layer of pie crust... I also Made more of the Stock/milk mixture, because others had said it was necessay, and I agree it is needed. I will make this again!!!

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HollyinTO

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 28, 2009

use bisquik and put the rolled biscuits on top of filling. Much better then crust.

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eleisha

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Reviewed: Nov. 28, 2009

This was fabulous. I have made it with leftover chicken and leftover turkey. They were both delicious and I got quite a few compliments. This will become a staple at our house.

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bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Nov. 27, 2009

Great recipe! Being a vegetarian, I am always in search of recipes that I can convert or substitute for. I brought it to my Family diner for Thanksgiving and Even my carnivorous Relatives raved over it! For those interested, substitute the chicken with two 8oz. bags of Morning Star chicken strips. As for the stock, I simply replaced it for Vegetable stock. I also added about a tbls and a half of "Bragg" liquid aminos. "Bragg" is a form of soy protien which is GREAT for soups too creating a delicious depths to food! "Bragg" is the brand. I added a small red skin potato and a tsp of minced garlic. Man oh man, this is a hardy pot pie that even blood thirsty meat eaters can chew!! Try it!

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Adam Laisi

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Reviewed: Nov. 27, 2009

I usually just make my chicken pot pie with a Bisquick top crust - which is one of my husband's favorite dinners - but I decided to try something different this time. Let me tell you this - I will never make chicken pot pie the old way again. My husband agrees that this recipe by far beats the old recipe. Rather than using sliced carrots and frozen green peas, I ended up using 2 cups of frozen mixed vegetables. I also first browned the chicken before adding the vegetables. Because I didn't have chicken broth, I used the saved liquid that I drained from the chicken and vegetables and added a little chicken bouillon to it. I omitted the celery seed because I didn't have any on hand.

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Julie

Cooking Level: Expert

Living In: Swartz Creek, Michigan, USA

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Reviewed: Nov. 26, 2009

I made the changes suggested- added some garlic poswer to original chicken mix (and used potato instead of celery since my husband is not a fan), boiled it in free-range chicken broth, upped the sauce. I served it for Thanksgiving and it was a huge success! I loved it. And it looked so pretty. I used the Pillsbury pie crust. Next time I might try a puff-pastry top. Soooo good!

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mae2gabi

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Reviewed: Nov. 25, 2009

needs more moisture next time

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Scott's Recipes

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Reviewed: Nov. 25, 2009

I made this last night for my boyfriend and we both really liked it. I changed the recipe just a little bit. I used 2% milk and smart balance 50/50 butter to reduce the fat just a little. I also used frozen deep dish pie crusts which worked very well as long as you mix the vegetables in with the sauce before pouring it into the pie. Excellent recipe, very yummy.

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Melizicious

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Reviewed: Nov. 25, 2009

THis is really hearty addition to the winter menu! I followed others with more broth and milk. Also boiled all the ingredients in the stock instead of the water. I stuck puff pastry on the bowl and voila! Thank you so much!

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stftan

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Reviewed: Nov. 25, 2009

This was very good! I was pleasantly surprised. I took the advice as some of the other reviewers by boiling the chicken and veggies in chicken broth and adding some garlic powder. I left out the celery because i just don't like it very much. I also mixed up the meat/veggie mixture with the sauce before adding to the pie crust. It was very flavorful and not at all dry.

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may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Nov. 25, 2009

This is the best Chicken Pot Pie I've ever had. The recipe is very easy and I'm not one to make pies. My only change was to add 1/8 tsp. poultry seasoning and 1/8 tsp. garlic powder. To make the preparation time faster, next time I will prepare the chicken mixture earlier in the day or a day ahead. My family has already asked me to make this one again.

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thewifethatcooks

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Reviewed: Nov. 24, 2009

An awesome recipe! The only thing I did different was bake the chicken in the oven with about 1 1/2 cups of water. I made the rest of the broth with bouillon cubes. I did use about 2 1/4 cups of broth and 1 full cup of milk in the filling. This turned out so wonderful. Best chicken pot pie ever. Becasue I changed the recipe to make more sauce Im going to put it in an oven safe dish and cover it with refridgerated dough next time I make this recipe. (The pie shell I bought could not hold alot of filling)

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jessgrl951

Cooking Level: Intermediate

Home Town: Broken Arrow, Oklahoma, USA

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Reviewed: Nov. 24, 2009

Very Tasty! I used corn instead of peas(not a big fan). I added @ 2 cups of chicken broth per advice that it was to dry. I mixed chicken mixture and liguid mixture in a large bowl first then put in pie crust. It turned out just right, everyone loved it.

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melbren

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Reviewed: Nov. 24, 2009

DELICIOUS! Taking other reviewer's suggestions I also made a few changes - Added potato instead of celery, brushed the bottom of the crust w/an egg white (pre-baked it on 350 for about 6 min), cooked the veggies & chicken in chicken broth (I actually didn't have any extra on hand and only had a beef bouillon cube which surprisingly worked out perfectly) Also added 1/4 c extra of broth and 1/4 c of milk to the mixture (for the dryness everyone mentioned) I felt like I made so many mistakes (my pie crust had holes in it so I had to fix it, my mixture overfilled the crust) Baked it on 375 for 40 mins. And it all turned out so YUMMY in the end, I was pleasantly surprised, the flavor is wonderful! I will definitely be making this again!!

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Sonia

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 23, 2009

Really delish! Followed all the suggestions about cooking the veggies and chicken in the broth. Left out the celery - added diced potatoes.

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RaeHedstrom

Cooking Level: Intermediate

Living In: Rosemount, Minnesota, USA

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Reviewed: Nov. 23, 2009

Thank you SO MUCH for this recipe. I'm just barely learning to cook for my family and this is my first time making pot pie. And it turned out perfectly! I substituted 1/2 tsp celery salt for the celery seed and salt because I didn't have celery seed. It still turned out great!

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AmadorsMama

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Reviewed: Nov. 23, 2009

Add curry spice to it ! so good !!! I added 1 teaspoon

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Mel L

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Reviewed: Nov. 23, 2009

This is so good! I made it as is, except, I cooked the chicken and veggies in chicken stock instead of water. This is a definite keeper!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Nov. 23, 2009

This is a staple in our house. Make sure to make enough sauce. I ended up using more chicken last time then usual and the pie ended up dry. Next time I'll make 1 1/2 batches of sauce, its delicious!

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