Reviewed: May 26, 2012

Delicious! I've made many versions and this one is the best according to my husband. Changes I made: nearly doubled the sauce, boiled the onion & added about 3/4 C diced potatoes in with the celery/chicken, added 2T freshly chopped parsley. I also baked 6 miniature pot pies by rolling out the unbaked pie crusts thinly before cutting them to size. Baked at 375 for about 30 min. Perfect! So flaky and just the right amount of sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cindy

Reviewed: May 23, 2012

Great recipe! No substitutions needed!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mrstrellwill

Reviewed: May 23, 2012

I made changes, but the end result was so darn good, I can't help but give it 5 stars! After reading reviews, I boiled the vegetables in broth, as well as some seasoning, and added potatoes to the mix. I did not include the chicken with the vegetables, instead, I put it in the "gravy" in order to add more flavor. To avoid the "goopy bottom" I simply brushed egg whites on and baked for a few minutes prior to adding pot pie mixture. -Like I said, this was absolutely delicious. My husband was upset that I didn't use a bigger pan!-

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LynFlo

Reviewed: May 22, 2012

It was bland. I like this recipe has lower calories than my usual "deep dish chicken PP". To nit-pick at the steps, I don't think making a pie like this should dirty up a pot and pan.. there's got to be an easier way.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

Reviewed: May 22, 2012

LOVE this recipe! My family loved it and this is now one of my go-tos! I did make things a little simpler by subbing a bag of mixed frozen veggies for the peas and carrots; also added more variety to the pie. The celery is completely optional for my family's taste too. All that said, I'm looking forward to playing around with whatever fresh veggies we get from the garden and market this season. This recipe is a fantastic base for all kinds of variations!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

OliSchla

Reviewed: May 22, 2012

A HUGE hit! Wouldn't change a thing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kreuzen

Reviewed: May 21, 2012

Wonderful with AR.com "Pastry for Double Pie-Crust" by TOH.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Steph

Reviewed: May 21, 2012

My husband nearly bowed down to me (in appreciation) when he tasted this dish. Omigosh, it's good. I quadrupled the sauce, and made 2 huge pies. Instead of using "frozen mixed veggies", I used a bag of peas and carrots, a bag of carrots, two bags of lima beans, and one bag of white/yellow corn (I cooked the veggies in high quality chicken stock first). I chose to use Pillsbury pie crust, and left over barbequed turkey breast from my freezer. Dang, this was good. I honestly can't wait to make it again. Thanks a million for the receipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: May 16, 2012

My friend brought this to a group potluck. I loved the flavor of this....we cleaned out the pan. I would give it 8 stars if i could.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MARIZA1

Reviewed: May 15, 2012

Just made this pot pie a few days ago and it was AMAZING! I wanted to eat the whole thing by myself! I only used a crust on top (I only had enough pie dough for one crust) and it was just the right amount. My husband also added a little rosemary and it added some nice flavor. I can't wait to make it again!

Was this review helpful? [ YES ]
1 user found this review helpful