5 Reviews

Surprisingly good. I was drawn to the idea of freezing this, but we had to do a "test run" first. Hubby really liked the mashed potatoes on top, but said he did miss a crust, so he just stopped saying it was pot pie :-) then told me what great lunch leftovers this would make. Only real issues are that it was far longer than 15 minutes prep (I'd say at least 30 with the boiling and chopping, etc). Second, we would have liked the potatoes to "crust up" a bit more, but we'll fiddle with the broiling. Used 1 1/3 C stock to be sure it wasn't too runny, then used the remaining 1/3 instead of water to mix with the flour. Texture wasn't runny at all. I'll add more carrots in the future, as those were the best part in my opinion. Thanks for an interesting meal! Will certainly add to our freezer meal stash!

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NavyWife'nMom September 25, 2008

This is a great keeper recipe. It will take some practice to get the liquid amounts right. I've made it twice, and am still a little wobbly with it. However, even in a soup bowl it still tastes wonderful!

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tinajoebob February 25, 2008

My husband loved the potato crust. The chicken needed to be seasoned more while it was cooking, but overall this was good.

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meganalissa February 17, 2006

This was tasty and easy to make. It has an interesting flavour and was a hit at the dinner table. I'll be making this again but will not make it in pie form. I will cook the meat and vegetables longer and cook the potatoes closer to serving time and then serve together.

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SandraMK April 21, 2005

Very good and easy to make. I didn't freeze mine but will make this up ahead of time and freeze to have on hand. I started with chicken that was already cooked and didn't have any frozen peas(had to use canned) but it turned out great. I loved the mashed potatoes on top. I also left out the mushrooms because the kids don't like them. Great recipe Derf.

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Shari2 November 08, 2004
A Different Chicken Pot Pie (for the freezer)