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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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Nov. 13, 2008

It tasted good, but the potatoes and carrots were still really hard. They should be pre-cooked. Also, there was enough filling for 2 pies.

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tkc

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

This is perfect for winter days. I used store bought pie crusts, and left out the mushrooms but added some frozen peas. Hubby even loved it, and he does not usually like chicken pot pie.

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tanyazygmat

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Reviewed: Nov. 12, 2008

I usually use frozen mixed veggies and skip the mushrooms and celery. Comes out perfect every time! A huge hit with the whole family, and a great use for leftover rotisserie chicken.

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LisaR

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Reviewed: Nov. 1, 2008

I used "Crust for veggie pot pie" off of this site instead of this crust" This was a great recipe with a few tweaks. 1) thoroughly! cook the carrots potatoes and celeryting in filling mixture. I place in microeave for 5 minutes and they were still really crunchy and that really ruined my pie but the flavor saved it so I ate it anyhow. did not have chicken broth or bouillin so I used one packet of chicken flavoring from a packet of Ramen noodles. I also added some frozen peas and only used 1 potato. Next time I will add mor chicken and some milk to the gravy mixture it came out to thick which made it almost seem dry with the crust. But the flavor was great.

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Angielovesdogs

Cooking Level: Intermediate

Living In: Jackson, Michigan, USA

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Reviewed: Oct. 31, 2008

This recipie was really good, but I couldnt give it 5 stars because I adjusted a lot and went with a lot of the previous viewers suggestions. Firstly, I didnt add all of the broth, but instead substituted 1 can of cream of mushroom soup and a cup of cream. Also, like other suggested I boiled the potatoes first and and steamed the vegggies. After everything was combined, I also stirred in a cup of chedder cheese. Delicious!

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Tray

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Reviewed: Oct. 25, 2008

This is now a BIG HIT with my family. Can easily be used with different vegetables. I added a little cayenne pepper to this as well for just a little kick. YUMMM!!! THANK YOU!!!

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PECOSLADY

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Bellingham, Washington, USA

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Reviewed: Oct. 23, 2008

The best recipe I have found, and I have tried many. For an option, I used only 2 3/4 cups broth with 1/4 cup cooking sherry. This made for a very rich tasting sauce. We like alot of sauce, so I left the potatoes out.

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Cynthia

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Reviewed: Oct. 20, 2008

Also excellent for ruffed grouse! A 10x10 baking dish worked well and held all the ingredients perfectly. After reading some reviews, I cooked the veggies in broth before adding to the baking dish. Will definitely make this one again.

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Hepa

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

I made this last night for friends and it was incredible. I doubled the recipe and ended up with enough for 3-4 pies. I did change a few things. I used ready-made crusts which saved me a lot of time in the end. I sauteed the mushrooms with a bag of frozen vegetables. I didn't use potatoes in the recipe either and I actually liked it better. The only recommendation I have is to not use the 2 teaspoons of salt. It was a bit too much but it didn't ruin the flavor thankfully. This was so easy to make...it will be a staple in my house too!

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SG2911

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Reviewed: Oct. 17, 2008

Wow, I made this last night and it was so good! I tried a Kraft recipe last week and hated it! I didnt use the onions or mushrooms but everything else and it was delicious! I made copies of this recipe and passed it to everyone in my office!

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jameberly

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Reviewed: Oct. 13, 2008

Outstanding dish! Based on other reviews, I... -- halved the filling -- nuked the diced raw carrots and potatoes 2 minutes on high before adding to the 'gravy' -- substituted English peas for mushrooms -- brushed the raw bottom crust with egg white to ward off that soggy feeling I also made the crust with Crisco instead of lard; but both crust and the pie worked very well together. This is definitely a keeper!!!!

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AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 3, 2008

My husband and friends loved this chicken pot pie. I mixed it up some by using a ready made pie crust that you roll out,and omitted the mushrooms. I will make this again and again.

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Eileen Irvine

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Reviewed: Oct. 3, 2008

I love chicken pot pies and this one is yummy. I made a few changes for health or convenience sake and it worked beautifully. I used frozen pie crusts, reduced the butter in the sauce mixture by a few tablespoons and instead of cooking the mushrooms in yet more butter, I cooked them in some chicken stock. I advise you to pre-cook the potatoes (I did it with the chicken) and cut the carrots into small pieces or they won't soften up in 30 minutes. Add some more of your favorite veggies and enjoy!

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JessiJunk

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

AWESOME!!!!!!!!!!!

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carolynpierce1

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Reviewed: Sep. 23, 2008

yum. I enjoyed cooking this and eating both! Soup was definitely thick enough. Instead of just adding chicken, potato, carrot, celery, I cook them half-way and add to soup mixing. Also added sweetpeas ! CRUST was perfect everytime i cook. Although, the soup wasn't as creamy as i would like to be.

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Jmilli

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Reviewed: Sep. 23, 2008

Great! The dough was difficult to roll out... at least for me. I was so impressed with how this worked out. All three of my roommates loved this recipe, will be making this again!

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Leah

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Reviewed: Sep. 20, 2008

I have made this twice and my family LOVES it!I double the recipe, put it in smaller pie tins and freeze them in zip locks uncooked so they can be popped into the oven. My Mom and Dad have me make them for their house too!

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lilchele51

Cooking Level: Expert

Home Town: Gig Harbor, Washington, USA

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Reviewed: Sep. 18, 2008

i made the dough the day before and refrigerated it. i also chopped all my veggies the day before. i used beef instead of chix so i also used beef broth in place of the chix broth. i doubled the crust recipe to try my hand at a fruit pie before the holidays. i used an egg wash in the inner crust and baked for a couple minutes then i only used 2 c (instead of 3 c)of beef broth for the gravy. i sauteed all of my veggies w/ the raw beef in olive oil until beef was browned and veggies were crisp tender. i combined the 2 mixtures and filled my crust w/ it. i only had a little left over, not enough to make another pie. then i did a lattice top pie crust and finished that off w/ some more egg wash. i will make this again but i think i will just use my crrockpot to make beef stew and freeze leftovers to fill the crust w/ for next time to make an even easier make ahead and throw together meal. this was my first time making pie crust. thank you for the recipe.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 17, 2008

The filling in this pie is absolutely perfect and delicious. We're not mushroom people, so I subbed some other vegetables. Do yourself a favor, though, and use a different pie crust recipe! This particular crust is super finicky and falls apart at nothing. I followed the crust recipe to a T and after I rolled the crust out, it would not come up in one piece. I ended up pressing it in pieces into the bottom of the pan. To get the top crust on, I rolled the dough out on a piece of floured wax paper, covered it with seran wrap, put it back in the fridge until I needed it, then flipped it on top. It still broke apart a little, but at least it was easier to repair.

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