recipe reviews for:

Chicken Pot Pies with Puff Pastry

“For those of us who LOVE pot pies, but don't have all day to make them! This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart desires. It's only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store bought prepared chicken breasts if you're in more of a hurry!”

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Reviewed: Apr. 1, 2012

Loved this! I used fresh peas and carrots, which came out al dente, just the way we like them!

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Reviewer:

MountainMama

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

This is a great recipe! You can use any variation of veggies in it. I would recommend using only about two and a half cups of broth and half of the butter. I added a little chicken bullion to it as well. ENJOY!

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2 users found this review helpful

Reviewer:

Faye

Reviewed: Sep. 17, 2011

Like many others I used this as a general idea and made changes to make it better for me. Turned out great. Here is what I did reduced it to 2 cups chicken broth and added one can of cream of chicken soup substituted onion flakes with minced onions. about a tablespoon substituted pepper sauce with cayenne pepper. about half a teaspoon substituted the carrots and potatoes with one 15 oz can of mixed vegetables. substituted puff pastry with a pie crust Other than these changes I followed the recipe. Cant wait to make it again.

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Reviewer:

jay

Reviewed: Sep. 6, 2011

Great!!!! My family loved them and it was perfect for my weekly meal plan. I made them on Sunday and served them on Wed. Perfect!

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3 users found this review helpful

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nic2ju

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Reviewed: Jul. 28, 2011

I made this last night,we loved it except it was salty. I seen where a couple reviews said it needed salt, not mine. I used 1/2 the butter called for, 3 cups of broth, 1/4 cup of flour, a tablespoon of chopped onion browned and 1 teaspoon of garlic browned. 4 skinless chicken thighs, 2 real potatoes, 1/2 cup carrots, 1/2 cup peas and 2 tablespoons corn. I added 1/2 teaspoon celery salt. It smelled just like pot pie when I was making the sauce, so I knew it would be good. {Don't add the celery salt!} The pie came out great, except it was salty. I cooked the potatoes in the microwave so I guess potatoes don't suck up salt if they are cooked before putting them together. "I didn't know that." It did take me a lot longer then 20 Minutes to prep. I will be making this recipe again minus the celery salt I had added. Thank you for sharing!

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Laura in New Orleans

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Reviewed: Mar. 14, 2011

This was good. I made it in a 9x9 casserole dish but I'm sure individual ones would be cute. I felt it was a little too runny so I'll adjust the liquid ratio next time. I baked some chicken and potatoes before I cut them up and put them in.

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Reviewer:

VALENE

Reviewed: Nov. 16, 2010

As-is is WAY too soupy. I found the puff pastry didn't cook on the bottom and didn't taste good at all. However I will definately make this with about a cup less broth and homemade crust.

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6 users found this review helpful

Reviewer:

kristyistoast

Reviewed: Oct. 3, 2010

This was good with a few flavor suggestions taken from other reviewers. I will stop using canned soup and use this method every time.

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7 users found this review helpful

Reviewer:

KATESTROFE

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

Living In: Ramona, California, USA

Reviewed: Aug. 3, 2010

Easy and delicious starting point. Thanks! I use fresh carrots and potatoes, and add celery and peas, too. I like that this recipe doesn't call for milk, as my kids are allergic. We use Earth Balance instead of the butter. Always a favorite dinner at our house.

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6 users found this review helpful

Reviewer:

the_noncook

Cooking Level: Intermediate

Reviewed: Mar. 31, 2010

I had phyllo dough, and mistakenly thought it was the same thing as puff pastry. I guess they are not the same. Anyway, it didn't puff, but came out pretty good. The recipe needed to have salt added. I added about 1 1/2 tsp. and that wasn't really enough. I also added about 1/4 cup flour to thicken it up a little more. That came out about right. All in all it was a pretty good recipe, but probably would have been better with the puff pastry. The Swiss cheese was a nice added touch. Update: Made this again with the puff pastry. Made two casseroles. One I put the pastry on and let it sit on the hot filling a while before baking. Don't do that--it didn't puff very well. The other casserole puffed much better. So I learned some things about puff pastry in this experiment. Think I'd prefer the regular pie crust as a topping on these pot pies, so don't know that I'd try the puff pastry again.

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15 users found this review helpful