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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laurie


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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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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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HSILCOX

	Cooking Level: Expert Living In: Baltimore, Maryland, USA
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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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SKSWISHE


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Reviewed: Feb. 25, 2008

i added afew different veggies.. it was great!

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Marleysmom


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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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Christine M

	Cooking Level: Intermediate Home Town: Hopedale, Massachusetts, USA Living In: Holden, Massachusetts, USA
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Reviewed: Dec. 31, 2007

This was a tasty dinner, a little too rich though. And not time friendly

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dawn

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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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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DRAGNLAW

	Cooking Level: Intermediate Home Town: Hamilton, Ontario, Canada
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Reviewed: Nov. 13, 2007

This is a very good recipe. I left out the the peas (I don't like them). I was out of onion so I sauted celery in the butter and it came out great. The only thing I did differently was cook the potatoes and carrots with chicken bouillon, took out the veggies and boiled chicken breasts in the same broth with another cube of bouillon. I then used this as the chicken broth needed and it was delicious. Instead of thyme I used poultry seasoning and everyone just loved it. Remember you can add whatever veggies or extra spices you'd like. I also use pie crust from scratch but store bought is good also and saves time and fuss.

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BroncosFan

	Home Town: Grand Prairie, Texas, USA Living In: Fort Collins, Colorado, USA
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Reviewed: Oct. 11, 2007

This was very good. I didn't have frozen veggies so I used canned, and I cooked my potatoes and carrots a tad longer. Flavors blended very well. YUM! Will make again.

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Candace J.


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Reviewed: Oct. 5, 2007

very good. I gave one to a family that had a hardship and kept the other for my family. The ingredients should read that you need two double pie crusts as the recipe makes two pies. I did make minor changes, the corn peas and carrots were all frozen. I had a bag of the carrots and peas mix so I used that and just made the total of all three veggies equal the total cups in the recipe. I also only used a 1/2 cup of butter. This was a fabuous dinner. Will definately make again!(and the family I gave it to asked for the recipe)

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vokalkord

	Cooking Level: Intermediate Home Town: Rockford, Illinois, USA Living In: Freeport, Illinois, USA
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Reviewed: Sep. 2, 2007

I served this for a family dinner, and got rave reviews. The only change I made was to halve the recipe to only make one pie, and I'm regretting that move at this point, because my fiance is hoarding the tiny bit that was leftover. Kudos for a fantastic recipe!

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MollyBrook

	Cooking Level: Intermediate Home Town: Erie, Pennsylvania, USA
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Reviewed: Jun. 3, 2007

This potpie recipe is fantastic. I have made it several times, sometimes with a homemade crust and sometimes with the store bought crust and either way it is delicious. Highly recommended.

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Anna


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