Reviewed: Oct. 22, 2009

This was my first homemade pot pie with homemade crust and It was so good! The husband loved it, the kids didnt like it that much (but they dont like anything I swear!). I also precooked the veggies like other reviews and added some extra seasoning like onion powder, garlic, and greek seasoning. I had to bake it for 15 extra mins cause i made 2 batches of crust and made the 1st pie crust a little to thick. But it was sooo good! Way better than store bought and wasnt hard to make at all!

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LooHunter

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Reviewed: Oct. 18, 2009

This was excellent! I'm not a pro in the kitchen, so I used Pilsbury refrigerated pie crusts and I used a 12oz bag of mirepoix (2:1:1 of onions, celery, and carrots - available at Krogers) and only 1 and 1/2 russet potatoes. Made enough filling for two pies definitely! Followed the modification of boiling the chicken (3 breasts) in chicken broth for 10 minutes, adding the mirepoix and boiled for 5-7 minutes longer, then removing the chicken and straining the broth to get the onions, celery and carrots out. Additionally, allowed the pie crust the bake as the oven preheated, then brushed on egg whites and no soggy crust. Definitely a keeper!

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Robert Campbell

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Reviewed: Oct. 18, 2009

This is a really good recipe. My preference (for the potatoes, celery, carrots, onions, and mushrooms) is to saute' them together in olive oil, then sprinkle the flour over the vegetables, slightly browning/cooking the flour and then whisk in the liquid to make the sauce. I also added ground bay leaf (Penzey's) to the seasonings. To cook the chicken, I use boneless, skinless, organic fed chicken, drizzled with olive oil, sprinkle with salt, and cook in a 350 degree oven until done. After the chicken is cooled, shred the chicken in medium size pieces with two forks. The flavor of the chicken is exquisite and no square chunks. When putting the pie together, I never use a bottom crust. Put the vegetables/sauce mixture in greased pan/Pyrex, add frozen green peas and chicken, top with crust...making a design or slits in crust to let steam escape. Bake the left over pie crust as crackers and serve with.

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Beverly

Cooking Level: Professional

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Reviewed: Oct. 13, 2009

There must have been a step left out of this recipe. The carrots and potatoes should have been pre-cooked, because when I pulled this pie out of the oven (after having it in there for 10 extra minutes) the potatoes and carrots were still completely raw. I was SOOO disappointed because other than that, it was really tasty.

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Vstrick84

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Reviewed: Oct. 12, 2009

So good and easy! My family loved this recipe. I did not cook everything and then drain for fear of losing all the flavor, instead I cooked the veggies in the chicken broth and added to the same pot the remainder.

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Ellen

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Reviewed: Oct. 10, 2009

Delicious and easy to make. We added veggies from the garden and made sure that the carrots and potatoes were soft before adding them in. We also added seasonings from the garden to spice it up a bit.

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Lovingmama

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Reviewed: Oct. 7, 2009

Good but we thought it was a little bland as written.

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LESLEYfromWI

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Reviewed: Oct. 7, 2009

One of the best meals I've ever had. Wonderful comfort food. The only reason I gave it a 4 not a 5 was that I wish I would have listened to the reviews and pre-cooked the potatoes a little. I baked my pie for about 10 extra minutes as it didn't look done, and the potatoes and carrots were a little crunchy still.

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Erin

Cooking Level: Expert

Living In: Webster City, Iowa, USA

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Reviewed: Oct. 6, 2009

I used Pillsbury Pie crusts to save on time. I boiled cubed boneless chicken breasts in 4 cups of chicken broth for 10 minutes. Added cubed potatoes for 5 minutes to parboil. I also added garlic to the onion, butter and flour mixture. Added peas, corn and fresh green beans at the end before baking. Also added 1/2 C. milk, and a few teaspoons of corn starch because I used extra chicken broth. Also added a little bit of sage, thyme and parsley. I made one big pie. Brushed egg whites on bottom/top crusts to prevent sogging. Then made mini pies with the rest of the filling in muffin tins. Perfect!

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Oct. 6, 2009

My family loves chicken pot pie and I have tried many recipes ... but I have to admit this one comes the closest to perfection for us. I've made this with different veggies and it's always a treat.

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CarolynLee

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Reviewed: Oct. 4, 2009

one word...FANTASTIC! This was exactly the comfort Pot Pie recipe I was looking for. Thank you sooo much for sharing! The crust was great! A dough trick I just learned is to cut the lard and flour together with a wisk. What a time saver. Also, work the dough as minimal as possible! The only change I made to this recipe was...I didn't add potato because I had a turkey dinner the night before and had other left overs to add in. So instead of potato, I used the corn on the cob kernels and cut up green beans. The rest of the recipe I followed exactly and was not dissapointed. As per other reviews, this amount can easily be used for two pies...so double up on the dough!!

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avasmom

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Reviewed: Sep. 25, 2009

I didn't use the "guts" of this recipe, just the recipe for the crust. I followed it exactly & it turned out horrible. I've made my own pie crusts before & they've turned out fine. Not sure what happened but it was ok rolling it out but when I tried transfering it it just crumbled everywhere. UGH!!! Tell me what I did wrong!!! :)

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cookiemama

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Reviewed: Sep. 23, 2009

Very good recipe. I used the Pillsbury refrigerated pie crust and doubled the amount of the roux b/c I like my pot pies to be very creamy. It fit perfectly in a 9 1/2 " glass pie plate. Thanks for the great recipe!

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KIRSTENS18

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Reviewed: Sep. 22, 2009

I simply love recipes that are made from scratch. There is nothing more rewarding than knowing every single ingredient that went into your dish. I had left over chicken from the night before and was looking for a use for it. I followed the recipe with the exception of the addition of some thyme, sage, and rosemary. Just tasting the roux, I knew this was going to be a tasty dish. I cubed the potatoes and used the mandoline on a fine slice for the carrots, sauteed them with the herbs and added to the roux along with the chicken. I didn't have any problems with the potatoes being uncooked nor the quantity of pie filling as others had experienced. If you have the time, you should really follow the recipe for the pie crust. It was very light and flaky. A very fine dish. Thank you for this delicious, made from scratch, recipe.

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VICKANDJEN

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Reviewed: Sep. 20, 2009

This recipe is easily changed! I used Pillsbury roll out crusts instead of making my own. I added peas instead of mushrooms and used canned potatoes and chicken since I was in a rush. It does make too much for one pie filling. I am going to use less broth next time.

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RAE173

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Reviewed: Sep. 17, 2009

I really didn't enjoy this recipe at all. I'm giving 3 stars because my husband and brother thought it was okay.

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rsrobinson2007

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Reviewed: Sep. 17, 2009

I had to give the recipe 4 stars instead of 5 because of the changes I made. I used refrigerated pie crust instead of scratch & it worked great. I used frozen veggie mix along with frozen O'Brien potatoes & it was so easy this way. I pre-cooked several chicken breasts & cut up in chunks to add to the other ingredients. Everybody loved this recipe & said it was much, much better than the frozen things you get in the store. I will definitely be making this again!

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TRISH441

Cooking Level: Expert

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Reviewed: Sep. 17, 2009

Made this tonight... this was easy. made the dough this morning and put in fridge. Used some of the 1/2 C butter to saute celery and onion. Added remaining butter and melted. Followed the recipe from there. Did use broccoli and carrots (did steam before adding to mixture in pie), and leftover corn. Mixed them in. MISTAKE: added a bit of milk and will not do that next time. Otherwise, this was very good... family loved it, will make again. tasted just like our local bakery's frozen pot pie but better because I made it! Next time I will add some cheddar cheese before putting on the top layer of dough...

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c4christ

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

I made this last night, but did use premade pie crusts. It was delicious and my uncle was over for lunch today and said it was awesome! Thanks for this recipe - it was quite easy to make. I did use chicken breasts, fresh, cut them up and then added as instructed. I perhaps used too much chicken broth as I wasn't sure what the consistency should have been so when we cut into it, a lot spilled out, but it was so tasty and good, I am not complaining. I did however, precook my potatoes and carrots, highly recommend this as even with the precooking, the potatoes were still a bit firm at the end. No biggie though. Fantastic recipe - highly recommend!!

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