Chicken Pot Pie V

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Most Helpful Positive Review

Mar 15, 2006

Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else except the flour). I think I might prefer it just a tad bit thicker but it was excellent! I also added freshly sliced mushrooms and two cups of cheddar cheese. Will definately make again! Will of course make PLENTY of more crust, I made a huge pie and didn't have enough for top and bottom after doubling the crust recipie.

—TJTGIRL

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Most Helpful Critical Review

Oct 09, 2006

First, let me say I rarely give a 5 star. That is for "Thank God for this Food!". That said, we rated this a three. But to be fair, I followed the repeated recommendations to double the broth & soup and it came out a little runny for us. Average flavor, not great but not bad. Also, it was flavorful, but a flavor that slightly detracted from it overall. I'll try some other Pot Pies to see how they compare. Thanks!

—Rarely Give a 5 Star :)

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84 Ratings

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Jun 13, 2003

This was a very good potpie! I made 2 to freeze and we decided to keep it out and eat potpie for 3 days instead. I made it in a pieplate also so just increased the dough recipe as someone suggested (by 4 to have top and bottom crusts for both pies). I doublesifted the dough ingredients rather than just mixing in order to better distribute the sage. I also made the cream of chicken/flour mixture in a big bowl and added the spices and cooked chicken first, and then the vegetables. Also with a 9 inch pie plate there were some extra vegetables left over. Personally I would cut down the carrots or potatoes and keep the frozen vegetables. Broccoli is a good choice for this meal. My mix had frozen soybeans in it and they were good too. I took the suggestion to add cheese - I used parmesan, and it added a nice subtle flavor. I will definitely make this again. Note: this meal is a fairly big time commitment.

—BUTTERFLYGARDENER

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Mar 01, 2004

Wow...this was really good! I did read the reviews before I made this so I added 2 cans of crm of chkn soup and cut the potatoes down to one cup. This was nice and creamy and did not get dry at all. I *really* liked the crust on this...worth the extra effort!

—KIMBERLY0410

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Jun 13, 2003

Comfort food at its best! I rubbed about 1 lb. of chicken breasts lightly with olive oil and seasoned them with salt, pepper and a pinch of rosemary before roasting. It yielded a little more than 2 cups once it was cooked and cubed. I cooked the onions and garlic with a little bit of butter (instead of cooking spray) for more flavor. The crust takes no time at all to prepare, and it's definitely worth spending the 5 minutes it takes to throw it together. I can't wait to make this again.

—MDORON5131

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Dec 23, 2010

WOW this was a hit. My entire family gobbled it up! No left overs what so ever.

—melissa1313

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Oct 09, 2002

OH MY GOD!!!! My husband and I ate the ENTIRE thing in one sitting. We like the adition of 1 1/2 cups of cheese. We also use brocoloi, carrot, and cauliflower as our frozen veggie mix. FABULOUS!

—HILROY

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Nov 25, 2006

Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more milk to keep it pliable). For the people who thought this wasn't creamy enough: try adding just 1 can of soup, a bit of milk, and mash up some of the potatoes - that gives a creamy mouth feel without overwhelming the taste of all the other ingredients with condensed soup. I just boiled potatoes in their skins until past fork-soft, cooled them, then pulled them apart with my fingers and with a knife - which leaves behind some mashed portions and small bits of skin that contrasts well with the softer parts of the pie filling.

—IHTFP

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Nutrition

Calories
467 kcal
23%

Carbohydrates
58.3 g
19%

Cholesterol
82 mg
27%

Fat
11.2 g
17%

Fiber
6.6 g
26%

Protein
33.2 g
66%

Sodium
1649 mg
66%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Pot Pie V

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 467
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 5.3g 27 %
Cholesterol 82mg 27 %
Sodium 1649mg 66 %
** Potassium 809mg 23 %
Total Carbohydrates 58.3g 19 %
Dietary Fiber 6.6g 26 %
Protein 33.2g 66 %
** Sugars 6.4g
Vitamin A 210 %
Vitamin C 25 %
Calcium 29 %
Iron 41 %
** Thiamin 45 %
** Niacin 157 %
** Vitamin B6 48 %
** Magnesium 23 %
** Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.