Reviewed: Nov. 27, 2009

A great way to use left-over Thanksgiving turkey, but too good to only make it once a year! I made one, very full, 12" deep-dish pie. I made my own dough. Next time I'll double the dough so I don't have to roll it so thin to fit the large pie plate. I'll use: 4 cups flour, 1-1/2 teaspoons salt, 1-1/3 cups cold shortening, 3/4 cup ice water or a little less. I diced the celery, carrots, onions and sauteed them. While the flavor was great, the texture was off (my fault.) Next time, I'll chunk the veggies. I didn't have broth, so I made some with water and bouillion. I love the addition of evaporated milk. I added poultry seasonining with the thyme. Great flavor!

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 24, 2009

I have made this twice now! Both time it turned out really well! I do put a crust ont he bottome though as well, cooking it as an empty shell a little before adding the filling. I did also use a little different combination of veggies, I used steamed baby carrots, spteamed potato, and canned corn. Yummy!

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Brandie

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Reviewed: Nov. 23, 2009

I made my own chicken broth by simmering a whole chicken in 8 cups water along with an onion, 2 carrots, a celery stalk, a bay leaf and 5 peppercorns for 1-1/4 hrs. Then I cut up the chicken for the potpie, and it was sooo tender. For the crust, instead of pie dough, I used phyllo. Brushed a few sheets of phyllo with melted butter and then crumpled up each sheet and placed on top of the saucy mixture. Fantastic!!!

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Fluffy

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Reviewed: Nov. 15, 2009

If i could give this 10 stars I would, this is soooo delicious, Its a hit in my house!!!

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Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

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Reviewed: Nov. 9, 2009

This was awesome! My husband said it was the best chicken potpie he's ever had. Was really thick and yummy... I will probably add more veggies next time, but that's the only change I will make!

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Suzy

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Reviewed: Nov. 6, 2009

Like others, I added a (criss-cross) crust on top and used more vegetables (a mix of carrots, corn, peas and green beans). I did keep the celery and onions. It took me a little longer to make it than I would have preferred but I am battling the flu so I wasn't cooking with all of my mental spices! We love it. Can't wait to cook the one in the freezer!

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MrsJennaHatfield

Cooking Level: Intermediate

Home Town: Georgetown, Pennsylvania, USA

Living In: Cambridge, Ohio, USA

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Reviewed: Oct. 5, 2009

Classic comfort food! I made my own crust...so easy: 2 cups all purpose white flour, 2 1/2 t. salt, 1/2 cup vegetable oil, 1/4 cup cold milk, waxed paper. Place flour and salt in small mixing bowl. Measure milk and oil, then pour together over flour. Quickly stir with a fork (do not over mix). Press dough into ball--do not knead and cut ball in half. Working with each half, press into flattened circle and place between 2 sheets of waxed paper. Using a rolling pin, roll each dough half to size needed to cover pie plate. Remove top waxed paper and using bottom paper to assist, flip crust over onto pie plate. Then remove second wax paper.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Sep. 23, 2009

I used 2 cans of crescent rolls instead of the pie crusts, and it turned out great...will do it again!!

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julnmike

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Reviewed: May 2, 2009

I've made this a couple times now and gotten really good results. A bit heavy on the onion for my taste, though. I always end up with enough for two deep dish pies.

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LEMURONE

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Reviewed: Apr. 27, 2009

A wonderful dish, my fiance loves it and always asks if i can double the recipe!

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sarah jane

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Apr. 6, 2009

Really good recipe overall although I did tweak it.I roasted the chicken myself and used the pan drippings, also added a can of cream of chicken soup and made my own pie dough with butter.made it for company and they loved it! yummy!

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frawlette

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Reviewed: Mar. 24, 2009

This is a great recipe. Only change I made was to add a bit of garlic, shredded swiss and fresh carrots instead of frozen. I give 5 stars but my family gives less. They were just not high on it. We didn't save the leftovers as I was only one really crazy about it.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Feb. 25, 2009

SO GOOD! We used fresh carrots and subbed fresh green beans for peas as my son is allergic to peas. We steamed both veggies for a few minutes prior to adding to make sure they would be soft enough when the pie was done. The sauce was a little bland for our liking so I added a cup and a half of cheddar anda clove of garlic. We really liked that this didn't have the cream soup. I can't wait to make it again! We loved it! Thanks for the recipe!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

This was amazing!! It took me about an hour to do everything, but I didn't do alot of preparation before. I followed the recipe exactly, except I used frozen vegetables and a boxed pie crust. The pie crust was perfect, I just would have prefered fresh veggies. I will make this again and again though...it tasted so delicious, and made a ton of food! We froze the left over inside mix, and I will just have to make a fresh crust :)

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Haley

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Reviewed: Jan. 31, 2009

simple, classic, fabulous! So easy - and none of that wierd "cream of..." soup taste! I left out the parsley (personal taste), but otherwise followed the recipe exactly and the whole family looooved it!

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Inger

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Reviewed: Jan. 21, 2009

Was in the mood for comfort food, and this pot pie fit the bill perfectly! My family loved it.....although I ate off it the whole week because they don't like peas. Great receipe! Thanks for sharing!

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Leogirl

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Reviewed: Dec. 13, 2008

FANTASTIC! I made this for family/friends last night and got GREAT reviews. One friend who is a known pot pie lover proclaimed this to be the best pot pie he has ever had. I didn't have frozen veggies so used fresh green beans, onion, carrots & celery. I served with salad & fresh dinner rolls. Easy to make, easy to eat and makes great leftovers.

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Bev

Cooking Level: Expert

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Reviewed: Oct. 20, 2008

The recipe took quite a long time to make, but it was so worth it. I forgot the sherry. This was my first pot pie ever. I added aome cheese because I thought it would be dry. The cheese was great (swiss) but it would have been perfect without it. Next time I'll remember the sherry. Oh, so good!

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what's_for_dinner?

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Plattsburgh, New York, USA

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Reviewed: Oct. 15, 2008

This was great! I made my own crust (top and bottom) and put it in a small casserole dish rather than a pie plate. I used fat free evaporated milk and canned veggies instead of frozen. Oh and I didn't have celery or fresh parsley. My husband said I can make it anytime (he just would have preferred less onions).

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RJcooks_a_lot

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Reviewed: Sep. 26, 2008

Wow.. this is really the best chicken potpie. I followed everything the recipe called for except I sauteed the celery and onions in my drippings from the chicken I roasted..(I used the Juicy Roasted Chicken recipe which I really think made a HUGE difference.. the chicken was phenomenal).. I ended up doubling everything up and freezing the other two pies.. I gave the one pie to my sister-in-law and brother who just had a baby...can't wait to eat em again!

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