Reviewed: Mar. 6, 2011

great place to start! also, just a note for the folks who keep complaining that it had no gravy or that it's not a good chicken POT pie...well, that's the thing. it's not a POT PIE. it's chicken pie. pot pie has a gravy, chicken pie does not.

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Reviewer:

Sarah Carton

Cooking Level: Professional

Living In: Lomita, California, USA

Reviewed: Sep. 22, 2010

I used extra broth and real onion and I also added salt and thyme. Very very good!

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Reviewer:

ahinton

Reviewed: Nov. 29, 2009

worst chicken pot pie I have ever tasted. I must have done something wrong because it was inedible and we had to go to McDonalds!

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Reviewer:

Kim

Reviewed: Oct. 29, 2009

I used canned corn instead of carrot, this was fabulous! My husband and teenage son raved over it!

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Reviewer:

JODIBRONSONNIMS

Reviewed: Oct. 16, 2009

This was not a success I'm afraid. I usually make sure my chicken recipes have a little more moisture. It's so

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Reviewer:

sara

Reviewed: Dec. 29, 2008

As written, a four - but as made, a 5-star. My husband made this for me, it was excellent. He used 1 cup of broth, added two stalks sliced celery, only used 3/4 tsp salt, and used fresh onion, not minced. The recipe fails to mention time needed to saute the chicken (or assumes you're using pre-cooked) - he seasoned it with basil. Also, took 35 minutes to bake, not 25.

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Reviewer:

Kasi

Reviewed: Aug. 7, 2008

I made this exactly as the recipe called for and absolutely loved it. My husband found it a little bit dry, so the next time I made a roux and added that to the mix before baking, and this time we both loved it! This is a definite keeper!

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Reviewer:

Kate N.

Reviewed: Mar. 20, 2008

I really enjoyed it! Lots of room to play around with this easy-to-follow recipe.

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Reviewer:

Liz

Reviewed: Feb. 10, 2008

I made quite a few changes, but this was such an awesome beginning recipe that I gave it 5 stars. Here's what I did: Sauteed the chicken in olive oil with an onion and two crushed up bay leaves. In another pan, sauteed in olive oil 2 shredded carrots and 4 medium-sized shredded potatoes, plus two stalks of celery. I added a little rosemary and some dried minced onion while the veggies were cooking. After both pans were finished cooking, I combined them and added black pepper and 1 cup of chicken broth and two more bay leaves. A pre-fab pie crust from the refrigerated aisle finished up this easy dish. One last note: The pie took over an hour to bake fully, but was perfect in the end. Can't wait to share this one!

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Jan. 4, 2008

I shredded the vegetables with a food processor, including some onion instead of the onion powder. I also added about a cup of cheese and additional chicken broth. Shredding that way is faster than chopping and cooking them is a lot faster too. In addition my kids found the shredded veggies more palatable.

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