Reviewed: Nov. 15, 2006

This recipe is great. I use a Pillsbury pie crust but everything else is exactly as stated and it is a family favorite. Thanks Wendy.

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stjchurchcook

Cooking Level: Expert

Living In: Edwardsville, Illinois, USA

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Reviewed: Nov. 12, 2006

Awesome! I cooked this recipe for some family, it got rave reviews everyone loved it. I left out the mushrooms and added frozen peas and a bit more onion. I also cooked my raw veggies half-way. It was simple and turned out moist with a nice texture. I will definitely use it again. Thanks.

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TeresaSim

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Reviewed: Nov. 4, 2006

I make this recipe pretty often and just now getting around to writing a review. Everyone I have made this for really loves it!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 2, 2006

This was excellent. The only thing I did differently was that I used my old standby crust recipe. I was asked for the recipe and will definitely make again.

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mbbdirks

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Reviewed: Oct. 24, 2006

I rolled Rosemary into the pie crust and I added 1/3 cup of sour cream and splash of milk into mix before putting in crust.

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Morgan Lea

Cooking Level: Expert

Home Town: Climax, North Carolina, USA

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Reviewed: Oct. 20, 2006

I thougt it was very good. I did cook the potatoes and carrots before I baked the pie. I just added them into the chicken broth and let them cook just until them started to soften. I left out the mushrooms because no one in my family likes them that good and I didn't have and celery but I think it still turned out very good. I did add some spices to the broth for flavor. I will use this recipe again for sure!

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S.J.

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2006

Really really good chicken pie. - which is one of my favorite feel good meals. I use Grandma's secret pie crust recipe - off this site (because it's the only pie crust recipe I can make. I followed this recipe to the "T" except I didn't add mushrooms. It was really good!

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LISACAM

Cooking Level: Expert

Living In: Schreiber, Ontario, Canada

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Reviewed: Oct. 7, 2006

Wow!! This pot pie is AWESOME!! So easy and delicious! I used a premade crust, added a little extra onion and used 3 cups water plus 3 chicken boullion cubes in place of the broth, but the flavor was still supurb! I didn't have a pie tin, so I used a deep square baking dish and make mine "deep dish" style, which works pretty well and keeps the crust from overriding the flavor of the filling. My guests, husband, and children all wolf this down -- its perfect!!

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almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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Reviewed: Sep. 12, 2006

we thought this chicken pot pie tasted delicious. made as directed except i added about 1/2 c. chopped onion & a handful of frozen peas. thank you for this yummy comfort food recipe, wendy!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 7, 2006

ALTHOUGH IT WAS SOME WHAT DRY, THE FAM LOVED IT! EXCEPT THE CHICKEN BROTH, WHICH I ALSO MADE FROM SCRATCH, WAS ADDED TO TOO MUCH FLOUR! THE MIXTURE WAS TOO THICK AND LOST SOME OF IT'S TASTE TO THE FLOUR. BUT OTHER THAN THAT IT WAS GOOD.

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DAWN47356

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Reviewed: Jul. 29, 2006

This recipe was great, just like it said, good old fashion pot pie. I think the amount of ingredients would make a 10 inch pie, I had some left over. The crust was delicious and very easy to make. This will be my family regular. Thanks Wendy!!!!!!!

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Karen

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Tuolumne, California, USA

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Reviewed: Jul. 11, 2006

Just for the filling - I keep cheating on the crust because I'm not much of a baker. I parboil the potatoes and carrots and saute the other veggies separately with some garlic. Then I make the roux, add the stock with some milk or cream, and add the veggies and chicken back in with frozen peas and corn. Then, it becomes 5 stars.

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MMW

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: May 30, 2006

This was very good, very easy for me to make. Alas, I didn't read the reviews before tackling it, and my potatoes were hard. u.u; Next time, I'll boil them. I also had to add a bit of corn starch to thicken the sauce, but it was very delicious. Thanks for the recipe!

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Kazanoodle

Cooking Level: Intermediate

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Reviewed: May 26, 2006

Everyone really loved this recipe! It's a keeper!

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trudy

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Reviewed: Apr. 28, 2006

Very good, will make again.

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Celia H

Cooking Level: Expert

Home Town: Cookeville, Tennessee, USA

Living In: Savannah, Georgia, USA

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Reviewed: Apr. 17, 2006

This is a great pot pie recipe. I used leftover Easter turkey, sweet potatoes, peas, onions, mushrooms and rosemary - very good. I also put it in a casserole and used puff pastry over the top - quick and yummy. Thanks for the post!

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KRISMCDOUGALL

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Reviewed: Mar. 22, 2006

Delicious! Used mushrooms, onions, and potatoes and fried them up with the butter with lid on as someone else suggested. I also only used 2 c. broth and then added 1/2 t. savory. I put it in a 9x9 pan and then topped with a pastry crust (milk, homemade biscuit mix, and butter) on top. YUMMY!

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 14, 2006

I tried this recipe with the store bought pie crusts. I cooked it in the oven for an additional 25 minutes on 325 to make sure all the veggies were cooked through. I was nervous when I finally took it out of the oven, but it was excellent. Definitely a keeper! Thanks!

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suesueallie

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Reviewed: Feb. 21, 2006

To save time I used refrigerated pie crusts. I added some minced garlic, dried dill and poultry seasoning because the sauce seemed bland. Also, the first time I made this the sauce was too thin and I had way more than I needed to fill the pie. The second time I cut the broth to 2 cups, which worked out better. I also let the pie rest for about 20 minutes after baking which makes it firmer and easier to serve. My family and friends really like this recipe.

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: Feb. 19, 2006

This was so yummy. I have never made a crust before and it turned out so good. I did add some garlic and fresh rosemary to the butter when it was cooking. I ommited the mushrooms and added peas. You can really add what veggies you like. For a quick dinner I am going to make the filling and serve it over biscuits. This was just a good, basic home style meal.

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