Reviewed: Sep. 15, 2008

Great base recipe. Needs a bit of seasoning. I added about 1/2tsp of onion and garlic powders. A dash of oregano and some more S&P. I also added a splash of 2% milk to thin it a bit. 1/2 the recipe was just enough to make a full 9" pie. I used Martha Stewart's pastry recipe for the crust....which is buttery and delicious.

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Kristen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 12, 2008

This recipe is absolutely incredible. You are doing a disservice to yourself if you don't make the crust from scratch because it is so delicious and completely worth the effort. I took the advice from others and halved the amount of filling and it still made more than enough. I also baked the bottom crust for 10 minutes prior to filling it and brushed the top with an egg wash. Also, you have to saute the vegetables (especially the potatoes) for about 5 or 6 minutes prior to putting them in the pie or else they won't be done. Make sure you bake it on a cookie sheet or else you'll have a mess in the oven because it bubbles over. It was the first time I'd ever made chicken pot pie from scratch and everyone was really impressed and wanted the recipe.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 11, 2008

Turned out better than I thought it would! Wow! I did add 1 tablespoon of sugar into the dough. Thank you!

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Nicki

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Reviewed: Sep. 7, 2008

I made the full recipe for the crust. I cut the recipie in half based on reports that there would be enough veggies etc for two pies. Half of the recipe was more than enough. I boiled the potatoes for 5 min before putting them with other ingredients. I left out the mushrooms and onions. I substituted peas. It was delicious. The reason I gave it three stars was because I changed some ingredients. If I change the recipe,then I do not give the recipe 4 or 5 stars.

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gduckie

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Reviewed: Sep. 3, 2008

This was wonderful. My 13 year old helped me and the crust was so flaky. It was easy. I even tried chunks of steak instead of chicken and beef broth instead of chicken broth and it turned out amazing as well. I always make two and freeze one to cook later. mmmm mmmmm a new staple in my house

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skielah

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

This was excellent. It truly deserves all five stars. I took the advise of doubling the crust and making two pies. There was plenty filling for each pie. Just to make sure there was enough filling, I did add a can of peas (drained). It was delicious. This was the perfect way to sneak veggies into my kids dinner. They had no idea they were eating mushrooms! I will definately make this again and again. The pie was filling enough by itself but I served with homemade dinner rolls and a green salad.

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Theresa Johnson

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 21, 2008

Great recipe that everyone loved. I doubled the crust and used a 9 x 13 dish. Read the reviews and cooked the veggies first. Since my kids don't care for mushrooms, I left them out. But I would love to make one with mushrooms and one without next time. Thanks for the recipe.

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JR

Cooking Level: Intermediate

Living In: Pine Grove, California, USA

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Reviewed: Aug. 20, 2008

First, the crust is phenomenal. I had to add season the filling considerably from what the recipe calls for though. I added all the good stuff - parsley, garlic powder, more salt. I prefer a pot pie with more big chunks of veggies, but this one has a nice, thick consistency & when modified, flavor.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

This turned out really well! I didn't have time to make the crusts, so I used frozen. And I only had one, so instead I thinly sliced potatos and put those on top of the pie. It turned out really well. I added celery seed and dried thyme to the filling which gave it a little more flavor. I also didn't use mushrooms, and used peas instead just by adding them to the filling. Next time I will cook the celery and carrot with the onion in the butter for a few minutes - my carrots were not all the way soft. Thank you for the recipe! delish!

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luv2cook

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 18, 2008

yummy!!! we used peas instead of mushrooms, and it was fantastic! i would have to say that the filling was about two times too much, but i just froze the remainder for later use! this is a great, hearty dish! perfect pot pie! i did add a little more seasoning than just salt and pepper. put in garlic powder, celery salt, and some dried parsley!

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Nellie Fiorenzi

Cooking Level: Expert

Home Town: Herrin, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Aug. 13, 2008

Absolutely fantastic! We followed the recommendation of some reviewers and pre-cooked the potatoes. We chopped up a clove of garlic and cooked it with the potatoes to give them that little extra zing! We omitted the mushrooms due to preference, and baked it into 12 mini-pies in a muffin tin; they turned out great! We did have a bit of extra filling, but it's so delicious it could easily be a stand-alone stew (I bet it would be tasty with dumplings).

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Brenlo

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Reviewed: Aug. 11, 2008

I used leftover baked chicken, carrots and potatoes, store-bought pie crust and it came out wonderful! Family loved it! Great way to use up leftovers. You could also substitute beef and beef broth I would imagine.

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Ultraday

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Reviewed: Aug. 9, 2008

YUM! This is a really good recipe for chicken pot pie. I used pre-made crusts and the filling was too much for one crust, so I had to make 2 individual pot pies. Which was okay with my husband. I also omitted the mushrooms and used peas instead. Everything else I followed exactly. Very good and Im sure I will be making this a lot, when it starts getting cold!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Aug. 4, 2008

I poured the filling into a 9 x 13 baking dish and topped with all the pie crust. Excellent!

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Proverbs31mom

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Lake Forest, California, USA

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Reviewed: Jul. 21, 2008

This recipe is wonderful. I substituted butter for lard in the crust, and then didn't put in celery (instead sauteed about 1/2 c. of onion in the butter) and then as I had no potatoes I used chopped up zucchini and squash. A definite keeper :)

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Sheena

Cooking Level: Expert

Home Town: Calumet, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 13, 2008

My husband said, "Add this to the yummy recipe list, I want to have this again!" and my 1 year old said, "Mmmmmmm!" :) Very good, very easy to follow, I used 2 cans of Veg-All to make the veggie part a little quicker. Not exactly home-made but still very delicious! Even better as leftovers!

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Carrie Berry

Cooking Level: Intermediate

Home Town: Conyers, Georgia, USA

Living In: Morrow, Georgia, USA

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Reviewed: Jul. 6, 2008

this is the very best chicken pot pie I have ever had. I made this the other day and my family flipped over. My son who hates everything had two servings. The crust is light and flaky and the chicken was so tender. It was wonderful!! The only extra ingredient that my family requested next time is PEAS!!! It was great!!

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daffydilone

Cooking Level: Expert

Home Town: Long Beach, New York, USA

Living In: Wellington, Florida, USA

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Reviewed: Jun. 7, 2008

Very Good! Only change I made was to add some fresh thyme, peas and poultry seasoning. I baked it in a 9x13 Pyrex and topped it with pie crust. Delicious,easy, quick and simple. Will make again!

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TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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Reviewed: May 29, 2008

Great recipe with a few changes. I used the Crisco's pie shell recipe which always turns out. I par boiled the carrots and potatoes for eight minutes and added the onion and celery for another three minutes. I added 1/4tsp of thyme and poultry seasoning with the salt which I halved (1/2 tsp) and pepper. At the end I addded 1cup of frozen peas. There is enough filling to make two pies so I freeze half for another time. I cooked the bottom pie shell for five minutes at the required temperature before filling it. Thanks to all those suggestions it turned out great!

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Lue

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Reviewed: May 27, 2008

All I have to say is, "YUMM!"

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maggie i

Cooking Level: Expert

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Chicken Pot Pie VIII

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