Reviewed: Feb. 28, 2012

I made this last night for some friends who were coming for dinner. I had chicken already cooked. It was time consuming, but things like this usually are and it's worth the time. I followed the recipe pretty much the way it's written except that I used basil instead of thyme. I used the pie crust recipe on here "Ruth's Grandma's Pie Crust" which I had tried before for cherry pie. I made 1 1/2x the crust recipe to have enough for 2 pies. I ended up having extra filling and extra crust, enough to make a mini pie for my husband to take to work. Everyone raved! The filling is very rich and flavorful, and although the butter and shortening are not the healthiest, this will be my go-to pot pie recipe!

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Reviewer:

JLomama

Reviewed: Feb. 14, 2012

Great! I followed the suggestions and used only half the butter. I also did the "short cut" using a rotisserie chicken, 1 pkg southern style hash browns and two cups of frozen mixed veggies. The whole family loved it! So good we had it twice in one week!

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Reviewer:

Carolyn

Reviewed: Jan. 14, 2012

My family loves this. I don't like frozen/reheated foods (yeah, it's weird) so I cut in half. Also, my DH doesn't like lots of crust. Instead of putting the bottom crust in, I just use a homemade slightly thicker top crust.

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Reviewer:

cookie17

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Cooking Level: Expert

Reviewed: Jan. 9, 2012

Does this make 2 - 9" pies? It's confusing because it says 1 pastry for a 9-inch doube crust, but then talks about 2 pies.

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Reviewer:

jrice

Reviewed: Jan. 7, 2012

SOOOOOO delicious. I made a potpie for the first time and it turned out great. It was also only my second time eating one but my whole family loved it and so did I! Ate it breakfast lunch and dinner. Not too difficult to make. Just make sure you use a really big skillet for the filling. I baked it the minimum time and it came out perfectly. I made the recipe exactly as stated but added extra thyme and onion, I think the thyme really did the trick!

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Reviewer:

juju

Cooking Level: Beginning

Reviewed: Dec. 23, 2011

Fantastic recipe - but made with homemade pie crust. Don't wimp out and use Pillsbury.

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Reviewer:

RENEE35

Reviewed: Dec. 18, 2011

We really liked this recipe. I also love the fact that there's a second one waiting in the freezer for a busy night. We liked the thick consistency. The thyme gives it that signature thyme flavor, but the butter, milk and pepper make it almost like country gravy. My husband of 15 years was ready to marry me a second time.

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Reviewer:

Jaclyninaz

Reviewed: Dec. 17, 2011

Yum! Even if you eat it out of the pot.

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Reviewer:

Tara Duer

Cooking Level: Intermediate

Home Town: Seward, Nebraska, USA

Living In: Dahlonega, Georgia, USA

Reviewed: Dec. 7, 2011

This recipe was delicious! I added a little bit more onion because I love onion. Also, I think there was a typo but I think you need 2 boxes of the double pie pastry (so for each pie, there's a bottom and a top crust). At least that's what I did and it came out perfect!

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Reviewer:

MIDDY714

Reviewed: Dec. 6, 2011

I thought this was an excellent recipe, however the next time I make it I am going to cut the flour. I thought 1 Cup was a lot. I added 1/2 tsp celery seed and 3/4 tsp poultry seasoning. It really did have a lot of good flavor; I made one pie and froze the rest of the filling to be used another time.

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