This recipe is wonderful. I substituted butter for lard in the crust, and then didn't put in celery (instead sauteed about 1/2 c. of onion in the butter) and then as I had no potatoes I used chopped up zucchini and squash. A definite keeper :)

My husband said, "Add this to the yummy recipe list, I want to have this again!" and my 1 year old said, "Mmmmmmm!" :) Very good, very easy to follow, I used 2 cans of Veg-All to make the veggie part a little quicker. Not exactly home-made but still very delicious! Even better as leftovers!

this is the very best chicken pot pie I have ever had. I made this the other day and my family flipped over. My son who hates everything had two servings. The crust is light and flaky and the chicken was so tender. It was wonderful!! The only extra ingredient that my family requested next time is PEAS!!! It was great!!

This was fantastic! My hubby had 3 helpings. I cooked 2 frozen Costco chicken breast in my crock pot with 5 cups water, 3 chicken bullions and 3 whole cloves of garlic. While it was cooking i steamed the potatoes and carrots and put in fridge. I think cooling the potatoes helped keep them from breaking up when it was all mixed with the sauce. The sauce is amazing. I actually used the broth from the crockpot- I only used 2 cups of broth and then one cup of water- it is important to taste here to judge how salty you like it. I actually cut the salt down to 1/2 tsp since the broth was salty enough. I used pilsbery pie crust and precooked it for 5 minutes on 400 with a wash of egg. I also put an egg wash on the top crust which gave it a beautiful shiney finish.

Very Good! Only change I made was to add some fresh thyme, peas and poultry seasoning. I baked it in a 9x13 Pyrex and topped it with pie crust. Delicious,easy, quick and simple. Will make again!

Great recipe with a few changes. I used the Crisco's pie shell recipe which always turns out. I par boiled the carrots and potatoes for ten minutes and added the onion and celery for another three minutes. I halved the recipe due to everyones' comments on how much it made and there was still lots. I also put half of the salt since there is salt in the chicken broth too. I cooked the bottom pie shell for five minutes at the required temperature first and added thyme and poultry seasoning after stirring in the broth. I forgot the peas but I will add them next time. Thanks to all those suggestions it turned out great!

All I have to say is, "YUMM!"

I put this in a deep square cassarole dish and it turned out awesome. I actually did the crust myself following the recipe - used Butter-flavor Crisco. Ended up using a lot more water though 8 instead of 6 tbsp to make it come together. I thought I measured well, but perhaps I had more flour, not sure. I put the water from parboiling the potatoes/carrots in the chicken pot and came up with 4 plus cups of broth and used most of it. The consistency was still really great. Also threw in a handful of frozen peas and corn at the end before baking. The hubby worships me now. :) Thanks.

Excellent. The whole family loved it. Cooked the veggies before putting them in the pie. Used a frozen pie crust. Fast and easy and delicious.

Loved this as did my whole family. I used the Pillsbury pie crust and did bake bottom shell for 5 min. prior to adding filling as suggested by others and came out perfect. Will definitely make again and again.

The perfect pot pie recipe! I used half whole wheat flour and half white for the crust and parboiled the potatoes.

Made this last night for dinner on the spur of the moment and it was great. Of course, being spur of the moment, I didn't have all the ingredients on hand. I know, I know...you should follow a recipe as written the first time, then make changes. But I went ahead and made changes the first go round. First, I used a Pillsbury refrigerated pie crust because that's what I had on hand. I also left out the mushrooms. And I cooked the veggies first before putting them into the pie. I chopped 1/2 cup of onion and sauteed that with the carrots, celery and potato (I only used one potato). I cooked the carrots and potato in a bit of butter and started those first, since they take longer to get soft. I cooked them about 10 minutes, then added the onion and celery and cooked another five minutes until everything was soft. I added in the chicken, which I'd sauteed in another skillet. I threw in a handful of frozen peas at the end. Then I made the roux as written with butter and flour, but left out the onions since I had put those in the veggie mix. I didn't have chicken broth on hand, but I had chicken bouillon, so I put in 1-1/2 large cubes of chicken bouillon in the three cups of water and added that to the roux. I didn't salt the gravy since I had already used the bouillon. I put in 1/4 tsp of ground thyme, 1/4 tsp of poultry seasoning and 1/4 tsp of ground sage and 1/4 tsp of black pepper. I mixed that gravy into the chicken and veggies and poured everything into my deep dish pie plate

Very tasty! Because of time constraints, I used Marie Callender's frozen pie crust for the bottom crust. I made the dough recipe from this one, but cut the ingredients in half. Used Crisco instead of lard and put the dough in the freezer for about 2 hours. I did get extra filling and just froze that for the next pie.

Wow. Perfect recipe, incredibly good. Rave reviews! I used butter instead of lard for crust, was SO delicious. I added a little corn, omitted the mushrooms (they had gone bad in the fridge). I wish there was a higher rating...

Great recipe, double sauce though!!

I took every ones ideas I used a premade pie crust and cooked the potatoes in the stock, I also sauteed the celery in a little butter. This turned out so good even my picky husband loved it and said to save the recipe.