- Most Helpful
- Highest Rating
I made this using leftover turkey. I cooked a couple of potatoes and some carrots while making the sauce. Also added poultry seasoning to the sauce Like Thanksgiving in a pie and really economical! Looks like it takes a long time but really goes together quickly especially if you use the frozen crusts (I made my own using most incredible no fail pie crust, recipe 28943). Delicious!
YAY - no condensed soup in this! Completely yummy recipe that everyone in my family loved! I only used 3T of butter, refrigerated pie crusts, and Perdue grilled Short Cuts chicken strips. Thanks so much for sharing as I'll DEFINITELY be making this often!
My family loves this recipe. We prefer, however, to make extra sauce and use frozen peas and fresh chopped carrots, celery and potato - gently steamed before adding. I can't imagine anyone who would NOT like this recipe. Thanks for posting!
What a delicious meal this makes! I make my own crust, but the filling is so simple and tastes so good. Thanks for sharing.
Very Good. I will definitly make this again. It even tastes just as good reheated.
Incredibly easy and delicious. I love that you make the sauce yourself instead of using a canned soup! My oven bakes at a higher temperature, so in the future I would just bake it for 30 minutes and then cover the entire pie with aluminum foil for a remainder of 10 minutes or so. I would also put a lined baking sheet underneath the pie on a separate rack--my pot pie was leaking :) A definite keeper though, thank you so much for sharing this!
What a great Pot Pie Recipe to try. We could not believe how good this recipe turned out. Better than going out . For me personally added a pinch of poultry seasoning and left out the salt and pepper. We will be having this recipe again with out a doubt. Thanks for posting this recipe for all of us to share.
This is a staple recipe for me as well. This is one of the best chicken pot pie's I have ever tasted. Semi Homemade but no one can tell. My own grandmother enjoyed it as well.