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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JDOWNING

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

my kids loved this recipe and told me not to buy the frozen kind anymore.I did make this in a deep dish pizza pan because the amount seemed to much for a pie plate.It turned out great!

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BusyBwith3

Cooking Level: Expert

Home Town: Ladysmith, Wisconsin, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 3, 2009

My family loved this !!! I made a few changes. I used pre-made crust, omitted the mushrooms, celery & added 2 tblsp of chicken bouillon, a small bag of frozen mixed vegis(fresh is best, but frozen will do in a pinch) & used fresh oregano(fresh really makes a difference). This recipe is a keeper!!

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valrush

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Reviewed: Dec. 30, 2008

I made this for dinner this evening and was very pleased! I made individual pot pies since my son hates veggies...my daughter hates carrots and I my husband ....the more potatoes the better! I made the crust earlier in the day so that it could chill.. I used a texas muffin tin and tailored the filling to each person.....this was a delicious change of pace! Not only is it my first crust, but my first pot pie from scratch!!!! Thanks for the recipe! we loved it!

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valsgal

Cooking Level: Beginning

Living In: Kittanning, Pennsylvania, USA

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Reviewed: Dec. 27, 2008

I made this tonight for my family and everyone LOVED it! The only thing I changed was that I substituted peas for the mushrooms and I partially cooked the veggies before I put them in the gravy mixture. I will definitely make this again!

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KRISTINCJ70

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Dec. 23, 2008

I really liked this recipe. I especially appreciated cooking the veggies in the sauce beforehand-but fair warning, it makes a lot of sauce. I recommend using a cookie sheet underneath the tin to avoid overflow. The pie was PERFECT for a cold, snowy night.

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MOLLYJO1

Home Town: Tacoma, Washington, USA

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Reviewed: Dec. 21, 2008

Wonderful, easy recipe! I used pre-made pie crusts because I had some that I needed to use up. I also pre-cooked the potatoes, carrots and celery. It turned out perfect!

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Kai

Cooking Level: Expert

Home Town: Orange, California, USA

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Reviewed: Dec. 17, 2008

I added garlic powder to the dough, but followed the recipe all the way with exception of that I didn't have 4 hours (much less overnight) for my dough, I put it in the freezer for an hour. Talk about sticky but it was my own darned fault (I didn't read the recipe all the way when I chose it) I also used 1 cup of butter instead of lard. SO, I had to form the dough to my pie pan and rolled the top part out between saran wrap, it worked for the most part. I had a little bit of filling left over but it helped ease my hubby's hunger till the pie was done. He LOVED it. I baked the pie for 30 minutes at 350 then another 30 minutes at 400. The bottom came out VERY nice!!! It was well done, not burnt nor undercooked. The top had a beautiful browness to it. I will be doing this recipe again but with enough time to let the dough sit in fridge for the right amount of time. I will also add garlic and thyme to the mixture for a little added flavor. I think that I will also make individual pies instead of one big one, too.

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GrlzCn2

Home Town: Albuquerque, New Mexico, USA

Living In: Marathon, Texas, USA

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Reviewed: Dec. 17, 2008

This pot pie was really good! I only gave it a 4 because I made some changes. I read the reviews and saw that it made too much filling so I halved the filling. I melted 1/2 cup butter, added flour, cooked a minute, added grated onion, salt and pepper, gradually added in 1 1/2 cups chicken stock cook and stirred until thickened...then I added a spoonful of sour cream, 10 oz semi thawed frozen mixed vegetables (if buy the box make sure you let them sit out so you can stir them in the mixture), shredded chicken, half cooked potatoes and I used biscuit topping, 2 cups bisquick, 1 cup milk and 2 eggs but it was really too much topping so will half that next time too. I will definitely make this again.

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JAMCGRAW

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Reviewed: Dec. 15, 2008

Like some others, I modified the vegetables somewhat. Omitting the celery and mushrooms, and substituting with tradtional peas and carrots made this a huge hit with my family.

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Imcookinnow

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Reviewed: Dec. 12, 2008

Great! I, too, cooked the veggies until not quite tender in the chicken broth, then scooped the veggies out before adding the flour mixture. I made two pies, one with the handmade pie crust and one with a store bought pie crust. I couldn't taste that the handmade one was better, but then I'm not a very good pie crust maker! Also, i added peas. I, too, found there was too much of the filling. next time I will keep the amount of gravy mixture the same, but cut down on the veggies/chicken by about a quarter.

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nurseluther

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

very very good,I used pillsburry pie dough already made.Rolled it out into a 10 inch buy 2 inch round casserole dish, I filled it to the top and had some filling left over which I saved and added to the leftovers the next day brush the top with milk before baking

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jo

Cooking Level: Expert

Living In: Plainville, Massachusetts, USA

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Reviewed: Dec. 7, 2008

Absolutely LOVE this recipe. We've made it twice, we've actually made some pot pies to freeze and enjoy on a busy night. This is the BEST! We add garlic to the stock as well.

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Rigel'sMom

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Reviewed: Dec. 7, 2008

Excellent recipe! I never make crusts, so I was afraid to try it, but it turned out great! I took the suggestions of others and doubled the crust to have two pies. I froze the second pie and when we ate that one, it tasted just as good as the first night. I didn't measure, but I did add extra veggies as well as peas. I also boiled the potatoes for a bit before adding and they turned out lovely. My hubby also loved. It got his rarely given "It's a winner!" review! Now, if we could only make a crust without lard, we would eat this every day!

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Kimberly

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Reviewed: Dec. 3, 2008

I made this recipe exactly as stated, except I left out the mushrooms and used a Pillsbury refrigerated pie crust instead of making my own. The recipe lacked flavor and was very soupy. I won't be making it again.

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LIBERTY2003

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Reviewed: Nov. 29, 2008

This recipe is so simple, and SO delicious! A great meal for those cold winter days ahead!

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LizzieD

Home Town: Orono, Ontario, Canada

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Reviewed: Nov. 22, 2008

This is really delicious! The filling is full of flavor and the crust is nice and flaky. However, you MUST partially cook the vegetables before assembling the pie, and it's a good idea to cut the pieces small. My pie baked for 40 minutes, I'd pre-cooked the vegetables, and there was still a bit of crunch to them. Since some reviewers mentioned there's a lot of filling, I used a deep dish pie plate. It was something of a struggle to get the dough to fit it but I managed. I still had extra filling left. Be prepared to spend a LOT of time making this, with chopping the vegetables, preparing the chicken and making and rolling the pie crust. Therefore it's not something I would make regularly, but only when I had plenty of time to do it. I didn't use mushrooms and used peas instead. Really good cold weather dish--try it!

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