The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 20, 2009
Recipe says it is 8 servings, but if you have men or hungry teens it's more like 4 servings. Next time I'll double it and make 2 pies or make more hearty sides. I left out the celery and celery seed because my family doesn't like them and it was scrumptious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 19, 2009
This was my first time attempting a pot pie. I used half a rotisserie chicken - put that in the pot with the veges and covered with chicken broth. I sauteed the onions with butter but stirred in only cream of chicken soup (1 1/2 cans). I drained the broth from the chicken and veges and put it in another container which I then used about 1/2 a cup to thin out the cream of chicken mixture. I added poultry seasoning, salt and pepper then combined the sauce with the meat and veges. I did not have a deep pie dish so I used a 9x9 square dish instead. After placing the bottom crust in, I pre-cooked it for 6 minutes then I poured the mixture in, placed the top crust on, cut vent holes and cooked for 40 minutes at 375. It came out perfect. I think this would have been even better had I added cubed potato. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 19, 2009
This is a new favorite! My hubby said its the best chicken pot pie he's ever had & he is usually so hard to please w/ a new recipe. I didnt really measure my veggies-just used what I had on hand, but the sauce for the inside really makes it wonderful! Definitely going in the ole' recipe box to make again.
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Living In: Arnaudville, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 19, 2009
REALLY GOOD
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sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 19, 2009
Delicious! I used more chicken since I like alot of chicken and a homemade pie crust, on top only. Also, I added chunks of zucchini instead of peas since that's what I had, and also added dried tarragon to onions. I used boullion cubes for broth, but next time will use canned lo-salt boullion, since I found it a tad salty. Everyone liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 19, 2009
Very good! i didnt a few things different, just for my preference; added cubed cooked potatoes(2) 3 stalks of celery, 4 medium size carrots, and 1 clove chopped garlic. the celery seed I added to the chicken while I cooked it, and SEPARATE, I may add, always cook your chicken first then add the veggies ;) But besides that a keeper in my book! Once a week on my dinner table!
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Cooking Level: Expert

Living In: Mentor, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 19, 2009
didnt change a thing, this was great! i was a little surprised there were no potatoes tho. maybe i'll work it in next time. my teen daughter is into fixing different things now and she loved doing this on her own. thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 19, 2009
This was very good! However, a bit runny (but maybe I didn't measure accurately), but did not soak the crust. I browned the meat instead of boiling and cooked the veggies in the chicken broth that I used for the "sauce". I also added a bit garlic powder and cayenne pepper along with the other spices. Thanks for the recipe!
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Living In: Graz, Steiermark, Austria

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 18, 2009
Great Recipe! I agree with a few others, on making more sauce. Although I did not double the sauce I just eyed it and did more than it called for. For the pie crust I bought pre-made crust in a tin and for the top I bought a roll out crust, makes it easier to put on top. I added more spices, like red pepper, garlic, and parsley to the sauce as well to give it a kick. All in all great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 18, 2009
This was my first attempt at chicken pot pie. (My husband claimed to not be a fan, so I had never made it.) I used a pre-made refrigerated pie crust and baked the bottom shell for about 7 minutes before adding the filling. Following others advice, I made about 1.5 times the amount of sauce and added garlic powder and a little seasoning salt. I also chopped some parsley and stirred it into the chicken mixture before baking. I baked at 375 for about 40 minutes and it turned out quite good. I think the reheated leftovers tasted even better than the first night. Best part of all was when my husband, who complained when he heard what was for dinner, ate it all and said it was "pretty good." From him, that's a great review!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 18, 2009
Great recipe, I have made this numerous times my family loves it.
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kay
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 18, 2009
So easy and tasty. Perfect timing for Turkey Day leftovers. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 18, 2009
I have tried other Chicken Pot Pies, and this by far was the BEST! I followed the recipe to a T, and it came out great the first time. My whole family loved it! I use the roll-out Pillsbury pie crusts, and brush the top one w/a little egg white and comes out looking and tasting great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 18, 2009
So far the best recipe I've made off this site. I didn't change a thing, except used Pillsbury puff pastry as the crust, so I only baked it for 20 min. Perfect!
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 17, 2009
I usually don't like pot pies, but this was amazing! I even went back for seconds!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 17, 2009
Sooooo yummy, but added extra liquid and baked about 10 minuites less. I also used green beans instead of celery and added corn. Definitely read the other reviews; they all help. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 17, 2009
Great first time pot pie recipe! I used rotissierie chicken, boiled 1 potato in the chicken broth, used 1/2 bag of frozen veggies instead of carrots and peas, and added mushrooms right after onions in butter. It was delicious! Husband said it was the best pot pie he ever had!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 17, 2009
Awesome. Great dish. I added some frozen spinach and potatoes. Added a lot! Also used less butter. Only 1/4 cup. Didn't notice a difference
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 17, 2009
ABSOLOUTELY DELICIOUS!!! First time I ever made a pot pie, I'm so proud of myself. Thanks so much for the posting.
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Cooking Level: Expert

Home Town: Newark, New Jersey, USA
Living In: Toms River, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 17, 2009
it is a very good recipe as everyone has stated but it does seem to be a little dry. i usually add one can of cream of mushroom to the sauce and it comes out great
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