3 Reviews

This really sounds like a great recipe, but at this time it doesn't seem to be complete. I could find no mention of cook time or oven temperature. The time mentioned at the top indicates that cook time is 2 hours. This seems like a long time since the vegetables are alredy cooked. I also wonder about wrapping the crust's edge with foil. The other reviewers didn't seem to have a problem, so maybe part of the recipe has been deleted. Either that or my ex-wife is right. I'm an idiot! LOL!! I look forward to fixing this, so any help will be appreciated.

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roncraven September 19, 2012

I make a lot of pot pies and came to enjoy the ones best made with leftover holiday gravy, which is why your recipe appealed to me. I made a few changes with the recipe: I used 1/3 cup flour and oil (filling turned out nice and thick!) and used canned potatoes (to save time). I also used Biscuits for Biscuits and Gravy for the crust. The pot pie filling was perfectly seasoned and really resulted in a GREAT pot pie. Thanks Bbabi, for posting. Roxygirl

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Roxygirl in Colorado January 31, 2010

Delicious comforting meal! It was really well seasoned unlike some pot pies...good job bbabi!

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Ewalla February 16, 2008
Chicken Pot Pie