6 Reviews

If your looking for an exceptional pot pie, stop here! I will agree with the previous reviewer that added veggies I added in some sliced celery, Frenched green beans and a small diced potato mainly because I'm a veggie head. If you don't want the extra veg I'm very sure that it would be perfectly fine just as written. I used my soup bowls and lowered the filling amount to 2 servings (DH and I) and it filled them perfectly. I made the crust in a one serving amount and had a small amount left over. You'll want to roll the crust a bit on the thick side so that (A) so it won't sag into the filling like DH's did and (B) just because it yummy and you'll want to break it into the bowl and enjoy it! Allow a couple of hours start to finish and enjoy the process. It's so very worth it to have wonderful fresh homemade pot pie that tastes like it was made at home and with caring. So glad that I tagged this recipe in Photo Tag.

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Annacia January 16, 2010

You can always count on Ina, can't you? This is just superb! You'll get more like 6-7 cups of chicken. Instead of adding it all, I use 4 to 4-1/2 cups, making up the volume difference with 1-1/2 c. cubed potato and 1/2 c. sliced celery. (I parboil the potatoes with the carrots and saute celery with onions.) The extra veggies are delicious, and there's enough chicken left to make enchiladas or chicken salad or whatever. Oh, and we think the yellow onions are plenty, so I usually sub sliced mushrooms for the pearl kind. One last note... As a rule, I just don't use bouillon cubes, but they really work in this recipe. Thanks for posting, Vicki!

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highcotton October 06, 2009

I am NOT in any way a gourmet cook and things dont always turn out for me even if the recipe seems simple.......BUT this reciep was straight forward and things came together nicely. The filling and crust were great and I will certainly be using this recipe again!!!!! I have never had a pot pie come out as good as this!!!!!!

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nurse3793 January 20, 2013

This recipe is the best. Everyone loves it! However, I don't do the pastry as Ina describes. It is enough filling to make two 9" pies so I buy the shells frozen. (I get two pairs and use one set of the crusts to top each of 2 pies.) They freeze really well so I love to eat one and freeze one (prior to baking). Don't skip the tiny onions - they are terrifc. Sometimes I use frozen peas and carrots which works out fine too. Ina rocks!

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Rose H. November 01, 2015

I love, love, love this recipe. It is by far the best of them. I had a major house fire and lost all my recipes. This is the one I wanted to look up right away because this recipe makes pure comfort food with just the right flavors to soothe the soul. Yum!

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Colleen H. April 02, 2014

This is THE best chicken pot pie I've ever had. I have to say, I cheated and didn't make the pastry this time (I used frozen puff pastry) but the filling was amazing! It made a huge amount, and the pies froze well. A hit with the whole family, I'll be making it again!

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Sara 76 October 23, 2010
Ina Garten's Chicken Pot Pie