Reviewed: Mar. 10, 2009

I make this when i have left over chicken from sunday dinner. i make the broth with whats left of a whole chicken (cheaper and tastier then bought broth). i make extra broth so i can make gravy to go on at the table if desired. Roasted potatos and carrots are good for extra flavor aswell. plus any extra frozen vegetables in freezer. i think next time nstead for cuttin dough recipe in two balls i will just use a bigger dish an omit the bottom crust.over all it was a great recipe.

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DinaUtting

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Reviewed: Mar. 10, 2009

This was really great. The crust was easy to make (I used butter) and the flavors were perfect. Next time I will steam or saute the carrots, celery and potatoes before I put them in the pie as they were a bit underdone.

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jacksmama

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Reviewed: Mar. 3, 2009

This was soooooo good. I cooked the potatos and other veggies with the chicken for about 10 minutes to soften them, but other than that, I didn't change much. Oh and I did it in a 9 x 13 pan since there was so much.

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Celestia L.

Cooking Level: Expert

Home Town: Spanish Fork, Utah, USA

Living In: Olivehurst, California, USA

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Reviewed: Mar. 2, 2009

This was fantastic! I read some reviews and took the advice to cook the potatoes in the broth beforehand. The potatoes were completely cooked after baking. And since I was using a frozen pie crust I made drop biscuits and just dolloped that on top for a crust. This recipe made two 9" pies!

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 23, 2009

This was one of the better pot pie recipes I have used. Everything came out great and I followed it to a T. The only exception was boiling the potatoes first, which I always do.

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BigMacTami

Cooking Level: Expert

Living In: Roseville, California, USA

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Reviewed: Feb. 15, 2009

This is so so good. I make individual pot pies. I don't use a bottom crust and I use pre-made pie crust on the top. I use a large mug to cut the crust to the right size. I'll be making it tomorrow for out of town visitors after a day of skiing and will post a picture. This is a favorite of friends and family.

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Bev

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

Fantastic. I did not use a pie crush however. I topped it in a dish with Stove Top stuffing and baked till topping was crisp. Was exceptional. Wife and Daughter just loved it.

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James

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Reviewed: Feb. 6, 2009

I can't believe it. I made a delicious crust!! And didn't have to hurt anyone! What a deal. I already had my own pot pie recipe for which I'd been using refrigerated pie crusts. This was so easy and so good, I doubt I'll ever buy those again (unless I'm pressed for time). For anyone who struggles to move a rolled out crust to the pie plate, use my mom's old trick....carefully lift from the counter with a spatula and fold in half as you go...keep lifting, fold in half again (don't press down!). Now you have an easily manageable crust to move and unfold in the pie plate.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Feb. 2, 2009

I gave this four stars because I ammended the recipe to some degree ( in that I sauteed the onions along with garlic and added some white wine and leftover cream to the sauce) but the four stars are mainly a result of the proportion error- this makes two pies worth of filling. Be sure to have two sets of crust handy should you keep the quantities listed. It should be said tho, it is a great meal!

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battlelakebaker

Cooking Level: Intermediate

Home Town: Battle Lake, Minnesota, USA

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Reviewed: Feb. 2, 2009

Yummy! A big hit with my husband and easy to make. I did cheat this time and use a premade pie crust, due to lack of time, but next time I'll do homemade. As others suggested, I halved the filling recipe, pre-cooked the potatoes in the broth, and brushed my bottom crust with egg to keep it from getting soggy. I also sustituted frozen mixed veggies for the fresh carrots. It turned out great! I did have to cook it for 40 min. instead of 30, but that could just be my oven.

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Donna B

Cooking Level: Intermediate

Home Town: Addison, Illinois, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 27, 2009

Delicious pot pie. I have not had the time/energy to make a crust with this, but I'm sure that makes it even better. I have baked this with refrigerated biscuits on top to save time and it came out very good. The last time I made the filling I doubled it and froze half of it.

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bec

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Reviewed: Jan. 19, 2009

Great recipe. I used a ready made pie crust and cut everything in half. After adding the chicken broth to the saucepan I added 1 thinly sliced potatoe and let simmer for about 8 minutes. I then added 1/2 bag frozen veggies and the chicken. Turned out wonderful.

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Ali

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Reviewed: Jan. 14, 2009

Excellent. Made it exactlly as directed except used Pilsbury pie crust and it was wonderful.

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MIZIKAR44

Cooking Level: Intermediate

Home Town: Dixon, Illinois, USA

Living In: Mammoth, Pennsylvania, USA

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Reviewed: Jan. 12, 2009

As written, this recipe is a pretty bland. I added a couple teaspoons each of rosemary, sage, and thyme. I also added fresh, minced garlic. I should have cooked the veggies and gravy on the stove for a little while before putting it in the oven. The carrots and potatoes were still hard when the pot pie came out of the oven. Also, it occurred to me as I was serving the pot pie that it would have been better to make individual pot pies, rather than one large one. As soon as I took out the first slice, the filling oozed out of the remaining slices and filled the cavity.

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 12, 2009

Amazing! This is a great recipe, the sauce in the pie turned out perfect! I did use 2 cups of chicken broth rather than 3 and I think next time I will probably use maybe 1 and a 1/2 cups. For the potatos, just make sure you cube them up real small and it should cook through. I cut all the veggies before I started making the filling, and after I added the broth to the butter/flour mixture I added all the veggies to help them cook through a little longer. I also baked the pie for about 40 minutes instead of 30. All in all I would definetly recommend to anyone!

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chocaholic720

Cooking Level: Expert

Living In: Blackwood, New Jersey, USA

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Reviewed: Jan. 10, 2009

Great basic recipe. I change it up a little. First I season my chicken with basil, paprika, salt, and pepper before I cook it. Also I cook my potatoes, carrots, and celery for a few minutes to soften before baking. When cooking the mushrooms I add in some chopped onion as well. Lastly I add frozen peas. I make this often and we LOVE it. Great comfort meal!!

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Julie

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

LOVE THIS RECIPE BUT MADE ALOT OF CHANGES FOR THE ADDED FLAVOR THAT I AM USED TO: Sauteed Chicken in Olive Oil, Garlic, Salt, Pepper, H'erb de Provence and then butter at the end for added flavor. Sauteed Veggies in butter, salt, pepper, Garlic for added flavor. For the Sauce - I Melted the Butter, added minced onions until carmelized, added flour and stirred until cooked, added salt, pepper and slowly added chicken stock until thickened. For the Crust: I substituted the Shortening for Butter and it came out so nice and flaky (Yum). I also Brushed the Top Crust with Egg Whites for it's lovely coloring on top. If you use a bottom crust first brush on egg whites and then bake for a few minutes first before adding filling so that it isn't soggy in the end.

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Roxanne Fern.

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jan. 9, 2009

I followed recommendations of reviewer L Sacher. There was a lot of filling, so I used a Rectangle pyrex deep dish. I used 2 boxes of Jiffy Crust mix. I also added a can of Cream of Chicken soup instead of the milk. It was GREAT!

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2xMom

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Reviewed: Jan. 8, 2009

I love this recipe and so does my husband. I do add some frozen peas and green beans to the mix and usually use pre-made Pilsbury pie shells to save time and it always turns out perfect. I agree that there is always extra filling so you can cut back a little on the ingredients. I also add a little fresh parsley, marjoram and thyme and simmer the potatos, celery and carrots in the sauce for bit prior to placing filling in the shell. I use a deep-pie dish in order to use more filling and still have leftovers. I did have to bake a little longer and adjust temperature. I bake at 400 for the first 15 min. then turn down to 375 and bake for another 35 min. and the veggies come out perfectly tender. I will make this over and over and probably try it with beef and maybe even baby shrimp and scallops.

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adk255

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Reviewed: Jan. 6, 2009

Very good! I used a premade pie crust that came in a two pack - I took the 2nd frozen crust out of the tin and let it thaw, once it was defrosted it made a perfect cover for my pot pie.

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