Reviewed: May 5, 2012

I only topped this with pastry instead of making an entire pie . Family thought it was perfect.

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Reviewed: Apr. 16, 2012

I just needed the "sauce part" of the recipe as I ran out of canned soup (my usual way of doing it). Am I glad I tried this, it's so worth the extra effort (not so long to make as I thought). It tastes so much better and the white wine give the sauce a little kick. My changes were that I halved the recipe needing only one pie, and I used the whole can of milk plus 2 onces of water and 1 tsp of chicken granules instead of the broth. I thickened it with about 1tbs of corn starch. My new way of making a pot pie from now on. Thanks!

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Brigitte

Reviewed: Mar. 24, 2012

I make this recipe ALL the time. Super flavorful (even without the parsley which I never have on hand). I often make this when I'm taking a meal to someone's house because it freezes so well. I find it needs to bake a little longer than an hour though when it's frozen. Also, be sure to cover the edges of your pie crust with foil until the last 10 minutes of baking. This will keep the edges from getting too browned!

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smitch11

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Alamogordo, New Mexico, USA

Reviewed: Mar. 9, 2012

I used 2 (15 oz.) packages of pie crusts so the potpies would have a bottom and top crust. I altered the 9 Tablespoons flour to 1/2 cup flour. I also added 8 oz. of fresh sliced mushrooms. Aside from those minor adaptations, I prepared the recipe as written. Turned out yummy. Thanks.

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Kym's Kitchen

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

Awesome recipe. Very detailed instructions and it came out deliciously perfect as is. I might play with the recipe a little more next time but it doesn't really need it at all. Even my picky husband liked it and my son is gobbling it up as I type (daughter is in a picky phase so none for her). Oh and I used shredded chicken from my weekly whole slow cooked chicken with mediterranean spices instead of a rotisserie chicken. yummy yummy yummy

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Lovely Lyndsey

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Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Camp Lejeune, North Carolina, USA

Reviewed: Jan. 17, 2012

This was an awesome recipe! I cooked it in my cast-iron skillet, and then put biscuits on top instead of a pie crust. I just baked it in the oven in the cast iron skillet and it was perfect!

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Shannon Lynn

Reviewed: Jan. 9, 2012

Eh, I don't know, this was just o.k. for me. I followed the recipe exactly and didn't find anything special about this recipe, not any better than any of the other chicken pot pie recipes I have tried. I might try it one more time but it's not at the top of my list.

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LRD1974

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

so good. I used the fat free evaporated milk and frozen seasoning mix that has celery, onions, and green peppers. I didn't have sherry on hand, and so didn't use it. Still so very good.

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Mobile Mom

Reviewed: Dec. 21, 2011

Ok first I have to say I have not actually eaten this yet because it is still in the oven. With that being said, I am confident this is going to turn out awesome! The cream sauce was delish! I made a few adjustments out of neccessity only. I used some reserved drippings and water in place of the broth just because I didn't have broth. I also used poultry seasoning instead of thyme because I didn't have any. Other than that I followed the recipe to a T! I am freezing my second pie without the crust and plan to thaw the inside while thawing the crust when I'm ready to use it.

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khorner

Reviewed: Dec. 15, 2011

Great recipe! Good flavor, omitted the carrots and finished with puff pastry. Next time I make this, and I will make this again, I will add a little extra sherry! The whole family loved it!

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