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: Feb. 27, 2008

This was the best pot pie I've ever tasted!!! But instead of making individual pies I made 1 in a glass deep dish pie pan and used thinly sliced sharp Cheddar cheese on the bottom. I also used cream of chicken & mushroom soup. Very Yummy!!!

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LBURIAN

	Cooking Level: Intermediate Living In: Clinton, Tennessee, USA
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Reviewed: Jan. 14, 2008

I only used half a stick of butter, and omitted the cheese. I enjoyed the puff pastry but my husband says he prefers plain pie dough on top. This was okay, no wow factor, but a nice everyday simple flavor. I kicked up all seasonings, with a good 10 shakes of hot sauce and it still seemed bland. Needs more garlic, onion, maybe a touch of white wine?

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MRSKNIGHT

	Cooking Level: Expert Home Town: Altavista, Virginia, USA Living In: Richmond, Virginia, USA
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Reviewed: Jan. 5, 2008

Sooo yummy!!

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AmberNikki

	Cooking Level: Intermediate Living In: Salem, Oregon, USA
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Reviewed: Nov. 11, 2007

Tasty and easy. I cooked the potatoes and carrots instead of using canned and added some cooked celery. I made the inside part in the morning and refrigerated it until just before dinner when I assembled them and slid them into the oven.

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HRS

	Cooking Level: Intermediate
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Reviewed: Nov. 7, 2007

This tasted good, but don't let the 4 servings fool you, this recipe made about 10 servings.

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RECIPERAVEN

	Cooking Level: Intermediate Home Town: Rome, New York, USA Living In: Cleveland, Ohio, USA
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Reviewed: Jun. 12, 2007

Boy was I impressed with myself on this one! The swiss tasted delish. I used a veggie bouillon cube instead of the spices to flavor the broth. To save time I used 1 can of mixed vegetables and next time I'll make the extra effort and use fresh. I felt like a real cook when that awesomely browned and puffy pastry top came out of the oven!

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BNJ

	Cooking Level: Intermediate
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Reviewed: May 31, 2007

the first time i tried this, it was too soupy. the second time i made it, i added about 2 cups of chicken broth. the sauce was very thick going into the pot pies, but after baking, it was perfect. i also tried mozzerella cheese the second time, and liked it better than the swiss.

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deanna


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Reviewed: Mar. 14, 2007

Okay, but not our favorite. We really didn't care for the puff pastry as we preferred more crust to our pot pie. I didn't have swiss cheese, and after reading reviews glad I didn't. Easy to make, but no WOW factor. I added a handful of peas to ours.

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ILove2Ck

	Cooking Level: Intermediate Home Town: Tulsa, Oklahoma, USA Living In: Corpus Christi, Texas, USA
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Reviewed: Sep. 27, 2006

I LOVE chicken pot pie but I'm sorry to say I was disappointed in this one. The swiss cheese just didn't go with it at all. The puff pastry was still doughy even after 5 extra minutes of baking. The filling wasn't spectacular either. Hubby is the only one who ate his entire serving. I did like the cooking method of individual servings baked in separate bowls. The puff pastry was a nice idea but it didn't cook on the bottom enough. I was hoping for something much more.

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MARKANDDEEA

	Cooking Level: Expert
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Reviewed: Sep. 19, 2006

Very good !! The only thing I changed about the recipe, is that I used Yukon potato's not canned ones ! Thanks for the recipe !

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Sarah

	Cooking Level: Intermediate Home Town: Fort Langley, British Columbia, Canada Living In: Smithers, British Columbia, Canada
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Reviewed: Feb. 8, 2006

we loved this. I used frozen corn and broccoli instead of canned potatoes and fresh carrots. Yummy. I also baked it in 2 bread pans instead of small bowls-- then each person got 1/2 of the "loaf"

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Cammie C

	Cooking Level: Intermediate Home Town: Dewitt, Michigan, USA
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Reviewed: Nov. 26, 2005

This was relatively simple to make and turned out delicious. I recommend.

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SIR ROB


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Reviewed: Nov. 19, 2005

This was delicious! The crust is just like KFC's potpies. I made mine in a casserole dish, and I used closer to 3 cups of chicken broth (that's 1 1/2 cans) & it was just the right consistency. And I used frozen mixed veggies instead of just carrots. I omitted the swiss cheese, although I'd like to try it with next time. I will definately make again, but next time I'll cut back on the amount of pepper (a little too hot for me, but it'd be great for pepper-lovers).

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Penny


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Reviewed: Nov. 14, 2005

This was great! My husband loved it!! I used Lipton Onion Soup mix instead of the dried onions (it was all I had) and used a whole bag of frozen mixed veggies instead of just carrots. Very very easy and quick.

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Kathryn


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Reviewed: Oct. 30, 2005

I didn't like the flavor of this pot pie. Although it could be because I added ground thyme, rather than thyme flakes (who knew?). But I also didn't like the consistency--it was a bit runny. I could probably alter it to make it work, but instead I'll stick with my mother-in-law's pot pie recipe.

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rookiechef

	Cooking Level: Expert Home Town: Salt Lake City, Utah, USA Living In: Murray, Utah, USA
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Reviewed: Oct. 24, 2005

I was hoping for something more. I won't make this one again.

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amber


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