This is a very simple comfort food recipe! I have made it many times with a few alterations. I leave out the thyme and I use refrigerated canned cressent rolls for the crust on top. I only use a top crust and just unroll the cressents and lay them flat on top of the chicken mixture and bake as stated. Delicious, quick, and easy.
This is the recipe I use all of the time now. I cheat and use a store bought crust and only put crust on top, otherwise there is too much for us. Sometimes I will make it with biscuits on top for a change. Thanks for sharing.
I would hardly call this a "healthy" recipe... quite the opposite, actually, but it was definitely a yummy cold-day comfort food. I used a pre-made crust and halved the ingredients in order to save time and use it in one pie plate. Used a mix of frozen baby peas, slightly pre-cooked sliced baby carrots, and a handful of frozen diced hash brown potatoes because that is what I had in the freezer. The roux of flour and butter makes it thick and creamy- most definitely UNhealthy especially when combined with the pie pastry, but a nice comfort food meal for an occasional indulgence.
This was great! Well worth the time to make. I did add a clove of garlic, some dried parsley flakes, and some dried dill weed too. There was plenty of pie crust for a top and bottom crust in a 13 x 9 inch pan, but it took more like 35 to 40 min. to bake. Excellent!
I can only rate the pastry as I changed the recipe so much. Nice texture, could of been a little more crunchy. Over all a great savoury pastry recipe and so simple to make, I used my food processor. Added in the flour and butter, whizzed it until breadcrumbs texture, turned it down to low and added the cold water - easy!! Rolled and used it immediately, no resting time needed.
Very good. I make this all the time. I use a store bought crust though.
My DH and I loved it! I did make some minor changes to make it vegetarian. I subbed one vegetarian bouillon cube for the chicken bouillon. I would have used the frozen veggies, but I didn't have them, so I sauteed 4 ounces of sliced baby portobello mushrooms with the butter, celery and onion. For the frozen veggies, I used a cup of frozen peas, one cooked cubed potato and about 10 cut up and cooked baby carrots. I divided the mixture into two 9 inch glass pie pans and added one cubed chicken breast to one of the pies and kept the other one vegetarian. My DH kept commenting on how good it was and can't wait to have it again tomorrow night. I've made many chicken pot pies in the past, but this was so yummy!! Thanks for a great recipe with a really nice sauce for the filling.
We loved it! We are on a dairy-free diet and could not find a pot pie recipe that didn't call for cream of potato or cream of mushroom soup until this one. I used dairy-free margarine and soy milk. My husband and four year old thought it was great!
This was awesome! Everyone loved it and it was pretty easy to make. For a quicker version, get the premade crusts and canned chicken, which is what I did. It only took me about 15 minutes of prep and 25 minutes to bake. Oh, your really do want to use 3 cups of milk. I only used 2 because I thought it looked too watery, but it cooked down a lot.
Oh yes! This is exactly what I was looking for. Excellent and Wonderful! The filling was sooo good, I did add more bouillon cubes to the mixture, and cooked potatoes (do not add until you are ready to pour, so they don't cook away and you get potato soup). Thank you. The entire family loved it, and yes my toddler did as well. Actually pretty easy to make.