The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 21, 2009
I have made this recipe many times since I first discovered it. My husband ranks it in his "Top 5" and begs me to make it all the time. I buy dark meat chicken quarters when they're on sale and make my own stock for this. If you make the chicken, stock and pie crust ahead of time and keep them in your freezer, it really helps cut down on the amount of time it takes to make this dish. I use 4 cups of stock instead of 3, and instead of 2 pies I simply pour the filling into a 9x13" baking dish and cover with a double pie crust. Other than that I don't change a thing and it is PERFECTION. Thank you, Karen!
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Cooking Level: Expert

Home Town: Columbus, Georgia, USA
Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 26, 2009
This was great! The process was a little longer than I like but very worth it! My husband said it was the best pot pie he had ever tasted. I will certainly make it again.... the recipe is perfect just as written.
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Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA
Living In: Humboldt, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 28, 2009
Loved this recipe! Made it last year for a family birthday and am back for it this year. A real comforting crowd pleaser that allows you to do the work early and enjoy the party! The sauce makes all the difference - so much better than the soup version!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 1, 2009
i made this with vegetable stock and made one with real chicken for my husband and one with the vegetarian version for myself turned out great.
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada
Living In: Aylmer, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 18, 2009
Great recipe. Just follow the instructions and it comes out just right. The only things I changed, and this is because I'm a vegetarian, is in place of the chicken I used Quorn, a chicken substitute designed specifically for things like this, and an all vegetable stock. Came out delicious and was able to fool all my friends and my parents into thinking I had just made a regular potpie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 8, 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 4.72 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 4.72 star rating.
Reviewed: Apr. 19, 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 4.72 star rating.
Reviewed: Apr. 10, 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 4.72 star rating.
Reviewed: Mar. 29, 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 4.72 star rating.
Reviewed: Mar. 21, 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 4.72 star rating.
Reviewed: Jan. 19, 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 4.72 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 4.72 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 4.72 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 4.72 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 4.72 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 4.72 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 4.72 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 4.72 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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