I make this recipe maybe every other month!! The flavors are rich and perfect! I usually roast chicken or chicken breasts in the oven (with oregano, lemon pepper,lemon slices, garlic, salt, black pepper, and olive oil) the day before or that morning, and then hand shred it. I skip the celery since my brother nor my husband like them. I do the potatoes, flour, and broth/half and half steps. At that point, I add in frozen peas and frozen carrots. I mimic the spices I used for the chicken at this point (dried oregano, lemon pepper, salt, pepper, dried onion powder since I omit real onion). I stir in the chicken and let it get nice and creamy. I then use pot pie tins and cover it with pie crust. Into the oven at 400 degrees for about 25 minutes...perfect!!! I freeze most of the pot pies (I get about six out of the recipe when cooked and cooled. Then, when I want one, I bake it at 375 degrees for about 30-40 minutes. Soooooo gooooooood! Thank you so much for sharing the recipe!!!
no doubt the best recipe i have come across for chicken pot pie
DELICIOUS!!! WOW!!! I am so used to being disappointed in recipes, but not this one. I made it according to the directions (a couple tiny mods as noted). I so hate it when people totally modify a recipe and then rate it -useless. First off, the directions seemed to indicate you should use the 2 pie crusts on top. I used a 9 inch pie pan and used a store-bought crust on the bottom and one the top. The filling was about 1.5 times as much as was needed to fill the pie, so I would do about 2/3 of the recipe next time. Another little change is that I only used about 3 cups of cut up chicken as that is what I ended up with form 3 large chicken breasts. And I added a little bit of poultry seasoning, which added a perfect taste to it. It was great. The right consistency, the right flavor, the right amount of salt, etc. I will make it again! Another little note - I boiled chicken breasts in 4 cups water with chicken boullion. Then I shredded up the chicken and used the liquid as the chicken broth. I put a little of the onion, carrots and celery into that liquid as well when boiling the chicken breasts. I think it would also have been great with roasted chicken as well. Thanks for the recipe. I was looking for one that didn't call for frozen vegetables or canned cream of chicken, and this was perfect!
This was excellent...I added fresh mushrooms, frozen peas and used 2% milk as this was all that I had in the house.Just before removing pie from the oven I brushed some butter over the pie crust..Delcious!!!!
I enjoyed this recipe so much I made another the very next day. I do recommend adding a little
extra chicken stock by 1//4 cup. This pot pie does thicken up nicely as it bakes. Be prepared for a nap afterwards. Awesome Comfort food.
Not great as a leftover so dig in when fresh out of the oven.
Yum!! First chicken pot pie I've ever made, and it was a good one!! I use my own pastry, rather than store bought, and I also added some garlic, thyme and rosemary. I would add more next time I think to up the flavour - but it was sooooo good!! Looking forward to leftovers! Mushrooms would also be good in here.
We loved this pot pie. I followed other reviewers advice to perk up the flavor of the sauce. I added 1 t of minced garlic, 2 T of chopped parsley, 1/4 cup sherry, 11/2 t. Poultry seasoning and a sprinkle of paprika. I used purchased refrigerated pie crusts and ended up making 2 casseroles from all of the ingredients. The extra is in the freezer!
I will definitely try this again.
Easy for a homemade pot pie. I boiled my chicken and used that delicious stock in the pie. Used FF half & half, and it was still thick & creamy. Me and my man ate the WHOLE thing for dinner by ourselves!
Excellent recipe! My husband and children were BLOWN AWAY! I cook a lot, and most of the time they enjoy what I cook, and I think because I've spoiled them to good food, not often do they go on and on and on about how delicious something is...with this Chicken Pot Pie they've not stopped talking about it! Easy recipe to follow, no need to change a thing. I made it in my Pampered Chef Deep Dish Pie Plate, so it was not only yummy, but looked very pretty too! Thank you bunches for sharing this recipe!
This was such an amazing dish! Because I needed to use them, I also added 1 cup of diced mushrooms and 1 cup of peas. I also used half butter and half olive oil. I boiled the chicken in chicken stock with a bay leaf, and then, after removing the bay leaf, used that for the 2 c. stock. I taste test throughout the cooking process, and decided it needed some additional flavor; just me I guess. I added 1 tsp. origional Mrs. Dash, and 1 tsp. garlic powder. All the extra time is sooo worth it for this dish and I love that it uses all fresh ingredients rather than canned soups. This was a huge hit with the hubby and another couple; there was nothing left. Thanks so much for a wonderful recipe that I'll use over and over.