Reviewed: Sep. 27, 2009

A LOW FAT VERSION! I took left over chicken and added a ton of veggies.. then sauteed onions and garlic and added a little butter and oil and flour..then used condensed skim milk and spices added that to the milk and poured it over the veggie/chicken mixture.. I topped it with mashed potatoes instead of pastry dough..YUMMY!! THANKS SO MUCH! Great for this rainy cold day!

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Doree'

Home Town: Ringwood, New Jersey, USA

Living In: Warwick, New York, USA

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Reviewed: Aug. 31, 2009

Good pot pie ! Use pie crust dough it cost less and not googy on the bottom. frozen pastry puff dough cost more and the bottom of pie gets googy. =D

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Flowers~Of~Faith

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Reviewed: Jul. 6, 2009

I enjoyed this pot pie, but that is because (after tasting the filling) I added some MUCH NEEDED touch ups to it. In addition to the Thyme I also added in some Tarragon, white pepper, onion powder & garlic powder; without such additions it was VERY bland. I also boiled up 2 potatoes and threw those in there as well. The use of the puff pastry tasted really good & was a great idea too; loved that part. All in all, a great concept, but needed alot of tweaking...

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 29, 2009

This was extremely tasty. I used some extras to make sure that there were enough flavors. I cooked diced potatoes and carrots (I didn't have any frozen) and then used a cup of the cooking water and added a chicken bullion cube. I substituted that cup of water for a cup of the milk. I also sauteed an onion with some chopped garlic and added that to the mix. For the crust I used low fat crescent rolls. Of course, now I don't know how the original recipe would be without my modifications but this will absolutely become a staple for me!! Thanks for the idea!

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RACHELCOOKS

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Reviewed: Nov. 8, 2008

Time out on the Thyme! I would have given this 4 stars but 1 tsp. of thyme was way too much. It overpowered the other flavors in this dish. I may make it again, but will half the amount. I added a buillion cube to the milk mixture for added flavor and I used pie crust instead of puff pastry.

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CWUER

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Reviewed: Nov. 6, 2008

I make a miniature version by placing using biscuits and ramekins so everyone can have the perfect amount of crust (top and bottom!). I peel flaky style Grand's biscuits in half, place 1 half in bottom of each ramekin, bake for 6 minutes, fill with pot pie mixture and top with the other half of the biscuit and bake for 10-12 minutes. This is the perfect pot pie recipe!

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cookie

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Potomac Falls, Virginia, USA

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Reviewed: Jul. 29, 2008

this was good but potatos are a must and i added sour crean and a can of cream of mushroom and a little more seasoning instead of milk and corn

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ebushl

Cooking Level: Intermediate

Living In: Irving, Texas, USA

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Reviewed: Apr. 1, 2008

This recipe was okay. The filling is a little bland. I used a store bought pie crust instead of the puff pastry for a more traditional pot pie. I will make again but I will take advise and add potatoes and use chicken broth as part of the liquid:)

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miss

Cooking Level: Expert

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Reviewed: Mar. 30, 2008

Great recipe. I used one cup milk, one cup broth. Added potatoes

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LeeAnnRM

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 26, 2008

Eh... I think that the puff pastry gave it a good texture, but the actual filling was a little bland... maybe a little too easy. But it tasted decent, at least we aren't starving! :)

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katiej23

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Dec. 12, 2007

I used the filling of this recipe and baked it in a more typical chicken pot pie. It was tasty but could do with some extra flavor. I'd try condensed soup to substitute half the milk next time.

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T Mauve

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Reviewed: Oct. 28, 2007

This was definitely simple to make, I just didn't love the crust on top. I guess I usually like the more traditional biscuit top.

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MeganO

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Reviewed: Oct. 2, 2007

This is a really great recipe. I did season the chicken a little more and also added potatoes and one can of cream of mushroom soup. Everything stayed the same and can't wait to eat some more tomorrow!!

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MrBadCookWhoLikes2Cook

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 15, 2007

Excellent - tasted like you expected with the nice addition of the thyme. Extremely easy and fast. Will definitely make again.

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SeattleFoodie

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Sep. 1, 2007

This is soooo easy, quite delicious and well thought out. I love Pot Pie, and this is at the top of my list!!

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TopMamaCat

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Reviewed: Aug. 22, 2007

This is very tasty. I was looking for a pot pie recipe that was creamy, but didn't use canned soup and this one works.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 6, 2007

Really easy. I prefer celery instead of corn though for the veggies to go with the carrots and peas. Also, I think the gravy is better if you use chicken broth for at least part of the liquid. The puff pastry makes a great topper!

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