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    You are in: Home / Recipes / Classic Deep-Dish Chicken Pot Pie Recipe
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    Classic Deep-Dish Chicken Pot Pie

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 14, 2014

      Wow, wow, wow, the ultimate comfort food. Needless to say, picky dh was in heaven....he loved it Annacia. What's not to love, flaky homemade crust, tender chicken and vegetables all engulfed in a smooth, velvety cream sauce. Thank you for sharing this terrific recipe. Made for my pac baby....Spring 2014.

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    • on November 17, 2013

      Talk about comfort food at it's best -- this dish really delivers all the wonderful goodness that you expect from a chicken pot pie!. I made just a few changes (only because of preference) and left out the celery and pepper -- I added extra mushrooms and carrots. I reduced the chicken broth and added additional half & half - why not? Served with a salad for today's lunch -- it was really delicious. Made for PRMR, November, 2013.

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    • on November 08, 2013

      This is a very good recipe. It by far beats my MIL's recipe, which used canned mixed veggies. I did the onion option, just because I didn't want to run to the store for leeks. The only 2 changes I made were to cut the celery down to a 1/4 cup (because I don't care for it that much) and I replaced the 1 cup of mushrooms with 1 cup of thawed, diced Potatoes O'Brien. I had to cheat and use a store bought pastry in the tube, but it worked out fine. I will try the homemade pastry topping another time (and there will be another time). Thank you for posting. (Made for PRMR)

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    • on November 06, 2013

      I did two potpie One the way Annacia did it and one to play with, I did your way by the <br/>recipe. Yes I did made a few alterations to my way, I can't leave anything alone! I have to play with my food. I did adjusted to my personal taste. Your way is Simply one of the best chicken potpie I have tasted and my family loves it. This is my first time making this one, this my way and decided to use Sherry Cooking Wine in my way, definitely tasted a lot better than White Wine I think. I would recommend a bottom and a top crust, but cook the bottom crust for about 5 minutes that way your bottom crust will be more crispy. Also, add a 15 oz can of diced potatoes and cut the frozen vegetables to 1 cup of carrots or corn and 1 cup of peas (if you like them) and I mixed everything in one pot this time and still turned out GREAT!!! Too many dishes for this old man to do, like last time I did one. It turned out beautiful and brown. I let is rest for almost an hour. It was perfect to cut into, maintained its shape. What awesome comfort food! This is excellent only if you cut the poultry seasoning to 1/4 or 1/2 tsp. 1 tsp is way to much and overwhelms everything else! The second one we made, we cut the poultry seasoning to 1/2 and it was great! I now have two ways to do this. We think you get 5 Stars and for me 4 Stars. Cant wait to make your way for a Pot luck! I will definitely make this again, again. A lot !! I am jealous because I lack some of your skills !! Thank you!!! Happy Cooking to y'all!....PRMR 2013.....Grpa

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    Nutritional Facts for Classic Deep-Dish Chicken Pot Pie

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 698.9
    Calories from Fat 343
    Total Fat 38.2 g
    Saturated Fat 14.5 g
    Cholesterol 149.7 mg
    Sodium 799.0 mg
    Total Carbohydrate 52.5 g
    Dietary Fiber 4.6 g
    Sugars 5.3 g
    Protein 35.3 g


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