Reviewed: Aug. 18, 2009

Great recipe - the whole family loved it!!! It does make a lot of filling but I used a deep pie dish so was able to use it all at once, you could definitely make 2 smaller pies with it. I added some extra spices when cooking the chicken, added frozen peas and used my own pie crust recipe only because I had some frozen. I just unthawed before cooking. Will definitely make again

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KJESSOME

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Reviewed: Aug. 15, 2009

This one is very good. It lends itself to 'tweeking' for individual preferences. I liked the fact it didn't use a lot of heavy cream. It helped to know that the veggies needed to be pre-cooked for a little bit of time before assembling. Will make again and again.

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quiltersammy

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Reviewed: Aug. 12, 2009

My whole family loved it -- that says a lot! I want to start by saying YES, make two crusts so as not to waste the extra filling you are bound to have. Also, for the undercooked potato problem, after I sauteed the mushrooms I added a bit of olive oil to the pan and sauteed the potatoes for a few minutes to start the cooking process. I did not have any fresh carrots or celery, so I used frozen veggies. I just threw them in the skillet after I sauteed the potatoes and heated them with the mushrooms and potatoes before adding it all to the yummy gravy! I added some of the stock from boiling the chicken to the gravy to thin it just a bit and simmered it with the veggies a few minutes before putting it in the crust! The only REAL addition I made to the recipe was to throw in some fresh thyme and fresh cracked pepper. I thought it needed just a little something. My other changes were made just because I really wanted the recipe and didn't have the fresh veggies on hand! Great recipe and certainly a "keeper" in my hubby's book!

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Cinnamon18

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 31, 2009

My daughter and I made this last night.Pressure cooked the chicken with some boullion cubes and used pearl onions instead of mushrooms. Also used ready made pie crust (just didn't have time to make the crust in the recipe) It was wonderful and got rave reviews from all who ate it.

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SLPercy

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Jul. 30, 2009

I made this last week and it was great. I did use a ready made pie crust but the filling was delicious. I am making the filling tonight and serving it over rice. I am sure it will just as big a hit as the pot pie was

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UkJoelle

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Reviewed: Jul. 26, 2009

Love this recipe - my hubby's favorite. Does make a ton of filling but that makes a great stew the next day, (found the filling was even better as stew the day after!). Great recipe all around. Thanks for sharing.

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laurieloo82

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Reviewed: Jul. 24, 2009

Very Good! Used some leftover roasted chicken. I halved the recipe and it almost overflowed one pie crust (although I did added probably a full 1 1/2 cups of mushrooms and 2 tbsp of onion). Also, I used store-bought crust as I was short on time. Still came out amazing.

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apanda

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Reviewed: Jun. 26, 2009

I followed this recipe very closely and it came out fantastic! Like the others, I noticed that it did make a ton of filling, way more than one crust can fill. No worries though, it won't go to waste. Next time I may add some herbs and garlic, but it really is an exceptional recipe on its own. Also, the crust was very tasty and so easy - do yourself a favor and dont use a cardboard store-bought crust for this. Making your own crust is ridiculously simple.

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jun. 22, 2009

The best chicken pot pie recipe EVER! I make two pies, double the pie crust. I make one for my family and then let the mixture cool before making the other pie. Then I freeze it for later. Then I just set it out the night before to defrost. I recommend using this crust, its what makes the pie so delicious. My family, and company, request this dish more than any other. I would give it 10 stars!!!!

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MONKEYLOVE_AK

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Reviewed: Jun. 15, 2009

This recipe was a really good starting point. The pastry came out delicious, very flaky and was a great compliment to the filling. I used a milk wash on the top to make it a golden colour. I made a few changes, I wanted a creamier sauce so I added some half and half in place of some of the chicken broth. I also added some different spices...dried dill weed, cajun seasoning, and lots of garlic powder. I also added mushrooms to the pie, pan fried first so my sauce didn't get soupy once the pie was cooked. Lots of fresh ground pepper too! Will definately make again with leftover chicken or turkey, this was worth the LOT of time it took to make. I knew it would take lots of time, so I doubled the recipe and made 2, one to freeze and re-heat later on when I don't have time to cook.

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Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

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Reviewed: May 29, 2009

If I could give this more than five stars I would. It was exceptional. I will never buy a frozen chicken pot pie again. Thanks so much for sharing!

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Danielle

Cooking Level: Intermediate

Home Town: Smithfield, Rhode Island, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: May 6, 2009

The inside was great but we did not like the crust at all. I will use my normal recipe for the crust and use this inside recipe. Thanks!!

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FULLXBUSYMOM

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Reviewed: May 1, 2009

Good recipe to cook ahead and freeze. I used Pepperidge Farms pastry crust instead of making my own. Also, substituted vegetables with what I had available, including some corn.

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Karl

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Reviewed: Apr. 21, 2009

This turned out great and got rave reviews from the family. Definitely a keeper. I followed some of your guys' advice and cooked the veggies most of the way through before dumping them in the shells, and also baked the bottom crust a bit first to prevent sogginess later on. Thanks to your suggestions, I wouldn't change a thing! Thanks guys :)

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jennabeanski

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Reviewed: Apr. 21, 2009

All I can say is Delicious, delicious, delicious. A big hit for us.

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missD43

Cooking Level: Expert

Living In: West Valley, Utah, USA

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Reviewed: Apr. 15, 2009

Very good. I used a premade pie crust. Make sure veggies are chopped into little pieces so that they can cook thru in the 30 minutes listed in the directions and use egg wash on pie crust for a golden look.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 3, 2009

Well, I'm not sure where to begin? The flavor for this pie was great except there was too much, to use a pie pan. I used a round cake pan, since it was a little deeper, but it still turned out a bit dry and I didn't even use 3 cups of chicken, I used about 2??? I wish I would have read reviews B4 I made it, so I would have cooked the vegies a bit 1st B4 mixing them in with the sauce, since they were a bit undercooked (even though I ended up cooking this an extra 15 min's. I definently will try this again, except I will use some tips from other reviewers. Regardless, thank you :)

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ahicswife aka: MOlasses

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 25, 2009

Very good! I used my own pie crust, because I hate to try anything different when It's a no fail for me. No need in fixing anything if it's not broken, right. But I used this recipe as a base, and It was very yummy!

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stay@homemom84

Cooking Level: Intermediate

Living In: Forsyth, Georgia, USA

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Reviewed: Mar. 21, 2009

This is Excellent. If you are craving Chicken Pot Pie, this is it. I have made it about 4 times already and will make it again. I cooked the potatoes and carrots first, otherwise they come out way undercooked. I substituted peas for mushrooms (and left out that portion of butter to cook the mushrooms.) I do suggest scaling back a bit on the veggies and gravy unless you are making a large pot pie. Thank you for the recipe.

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