The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 9, 2009
This is the BEST! I make 4 of these at a time so I have 3 to freeze. My husband LOVES them. Since I make so many I do it in a 2 day process and I make my own chicken stock and boil the chicken so it shreds easily. I take 2qts water, 8 skinless boneless chicken breast halves, 1/2 tsp salt. 1 tsp pepper, 1tsp garlic powder, 2 tbsp dried parsley, 1 tbsp onion powder and 5 cubes chicken bouillon and boil it for 1 hour. Then, I take the chicken out and shred it and reserve the broth for the recipe. The next day I use what I need of the chicken and broth for the recipe and use whatever is left to make homemade chicken noodle soup (adding carrots and some egg noodles.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 13, 2009
the pot pie was great my family loved it
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Cooking Level: Expert

Living In: Elmont, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 21, 2009
This was really good, the best I've found so far. I did cut the butter back to 1/2 cup, and it was still good. Also, I only had 1 pie crust, so I poured the whole mixture in to a 9x13 and topped it with the pie crust. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 13, 2009
Cut potato up into very small pieces. Try biscuit topping
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 31, 2009
This was fantastic! I wouldn't change a thing about it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 23, 2009
Loved every bit! I bake both pies and then give one to a neighbor. Always a big hit. Very easy and very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 20, 2009
I really enjoyed this. The best thing about a pie like this is that it is a meal in itself and I didn't need to make anything extra to go with it. I used leftover turkey meat from christmas to make this instead of chicken and otherwise followed the recipe. For the second pie, however, I just froze the filling in a foil container instead of making up another pie as I have limited freezer space. I was a bit bewildered by the reviewer who complained about the sage though, I read the recipe over and over trying to find the sage!
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Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
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Reviewed: Jan. 8, 2009
this is a good recipe, but the four star rating is based on the seasoning, not enough for my taste. i will definatly make again with more spices.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 2, 2009
I had left over roasted chicken from the night before and this was perfect. My family really enjoyed it and we even had it for left over lunch the next day, excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 21, 2008
I cooked this recipe as written. My only complaint is it came out with a strong sage taste. Next time, I will use less. Besides that, it was DELICIOUS.
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Cooking Level: Beginning

Home Town: Burlington, Vermont, USA
Living In: Saint Albans, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 16, 2008
Yum, this is so good-comfort food at it's best! I have made it several times (as written), and my kids and husband ask me to make it more often! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 22, 2008
Great recipe! I substitued WW flour and added some more veggies, but it was just what I was craving. Fatabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 2, 2008
great receipe as is but i did add a small can of drained green beans and tried it with a stuffing top to it was great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 30, 2008
This recipe is wonderful. Although a bit more time consuming than using canned soups, well worth it!! Thanks Karen for giving us a new family favorite.
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Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA
Living In: Lee's Summit, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 14, 2008
Good stuff! I was attracted to this recipe because it didn't use canned soups. I made one small modification suggested by others: I added the dried thyme to the cubed raw chicken (I used two boneless breasts and two boneless thighs -- for ONE pie.) as it cooked in a large skillet. I used the liquid from this as the "broth." Other than this, I followed recipe as published, using store-bought crusts. Excellent. Will make again! Thanks!
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Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 16, 2008
This was my first attempt at ever making chicken pot pie, and my husband and I absolutely loved it! I didn't have any thyme, so I used Mrs. Dash Onion and Herb spice (has thyme in it) instead, and I don't like cooked carrots, so I added extra peas and corn to make up for it in the recipe. I also covered the pie crust edges after 15 minutes to keep them from burning. I will definitely be making this again - it was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 25, 2008
i added afew different veggies.. it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 15, 2008
This was excellent! I made a couple small changes to suit my tastes - used 1/2 cup Smart Balance spread instead of the butter, then added 1/2 cup flour as directed. Whisked the remaining flour into the milk before adding it. I poached chicken breasts with some bay leaves, vegetables and a vegetable bouillion thrown in for good measure, then used that stock. The poached chicken was so tender and juicy! Omitted the corn, added some sage. Just a perfect, homecooked, comfort food recipe, and a million times better than any frozen pie we've tried. Thank you!
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Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 31, 2007
This was a tasty dinner, a little too rich though. And not time friendly
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 2, 2007
Wonderful, wonderful, wonnerful.... Just make sure you have a VERY large skillet or change to a soup pot. Do the math. 4 cups potatoes,carrots, onions. 4 1/2 cups liquid, 4 cups chicken, 2 cups between the peas and corn and you, my friend, have a pan full! Another note to newbies... be sure to cook your butter and flour (roue) to get rid of the "flour" taste. This is a large amount and you might have a tendency to "hurry" things up. To my chagrin I did not have 4 cups of chicken, so added the missing 2 cups with chopped ham. Delightful! Blends in beautifully!. I did add 2 cloves of garlic to the onion & butter. Plus the chicken stock was homemade and I had actually made the stock with cloves (the spice kind). Again Wonderful! Thank you Karen.... I couldn't stop taste testing! a 2nd note, now that supper is over. 2 cups ham and 2 cups chicken are NOT equal. The ham took over the flavour, so if you end up in the same boat and can possibly do it, make sure it is 3 chicken to 1 ham.
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Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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