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: May 19, 2013

I followed the general flow of this recipe, but changed some ingredients to what I had on hand. Microwaved 3/4 lbs of mixed vegetables, less 1 minute from doneness. Chopped and diced 7 small red potatoes, boiled until done. Chopped chicken and boiled in 2 cups of chicken broth, then scooped it out, and added a can of cream of mushroom, 2 Tbsp minced onion, and the spices to the leftover broth. Add more broth if the mixture looks too dry. Sprinkled grated swiss cheese on the bottom of each individual container, scooped the vegetable-chicken mixture into the containers, and topped with more cheese. Used 3 sheets thawed phyllo dough, layered with olive oil between sheets. Cut the layered dough into thirds, fold over (for a total of 6 sheets per pie), place on top of each pie mixture and tuck in around the sides. Paint with another layer of olive oil and sprinkle a little more swiss on top. Bake 30 to 40 minutes in 350 degree oven. Husband loved it. Will make it again, and will try puff pastry next time.

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galereed

Reviewed: Apr. 17, 2013

I added some celery, garlic and salt. I made mine in a casserole dish cause I didn't have individual ones to make it in. Turned out good. Will make again.

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Reviewer:

SweetNov88

Reviewed: Jan. 6, 2013

This is my go-to recipe when I have left over rotisserie chicken from the market. I did take a tip from another reviewer and cut back on the chicken broth and added a can of cream of chicken soup with herbs. I also prefer fresh veggies, so I dice Yukon gold potatoes and carrots, boil them in water for about 15 minutes, then add them to the sauce (after draining of course). I didn't have cheese the last time, but it turned out really good anyway. Thanks for the recipe!

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Reviewer:

Shannon

Cooking Level: Intermediate

Living In: Sahuarita, Arizona, USA

Reviewed: Nov. 9, 2012

So easy, and one of my husband's favourites. I omit the potatoes and instead add celery and peas. I also cut down on the broth so it's not as soupy - sometimes by as much as a cup. Delicious!

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Reviewer:

urbansunshine

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Wilmington, Delaware, USA

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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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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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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Reviewer:

nic2ju

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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Smart Moms Saving Money

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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