By Biffy 62 on February 24, 2007
Photo by Chef #1802612216
Photo by Chef #1802612216
"This recipe is a favorite in our house. Using the puff pastry makes it very quick and easy to prepare. I also use pie pastry when I don't have puff pastry on hand. I usually make this pie in a 9"x13" baking dish but when it's busy I just divide it into two 8" square dishes. Notes: If chicken breasts are frozen just boil them in water and remove skins. You can always add your harder vegetables to cook with the chicken. Cubed carrots, potatoes, etc. A great tip if you're like me and don't tend to keep cream, buttermilk or whipping cream on hand. I buy these containers and divide them into muffin tins and freeze. Then I pop them out and store them in resealable bags. Each cube is about 1/4 cup."
Serving Size: 1 (412 g)
Servings Per Recipe: 4
"My family LOVED this recipe, which I've now made 3 times! However, I did make a few changes. I omitted the poultry seasoning and just used salt and pepper to taste. Then I increased the chicken broth to 32oz and the milk to about 1 cup. I then added 2 chicken boullion cubes to increase the chicken flavor. For the vegetables I used carrots, peas, and corn. I have used either chicken or turkey for the meat. After cooking my filling, I used a mixture of cornstarch and water to thicken (about 1/4 cup cornstarch with a little water to make a thickening agent). Then put it in a 13 x 9 pan and top with 2 somewhat overlapping puff pastry sheets. I love lots of puffy pastry. Bake at 375 for 35 minutes."
"Very tasty, but my thawed frozen puff pastry didn't come out right. Not sure if that's a problem with the recipe, but I've never had it fail before."
"My family loved this recipe. I didn't have poultry seasoning, and used basil, tarragon & sage instead. I also added mushrooms that I cooked with the onion. My only regret....no leftovers for tomorrow. This made just 4 servings for our crew of two adults and two teens."
"This was a great recipe my roommate liked it. It was easy to make and I had my roommate make it. he is learning new recipes now that I moved in and he isn't doing take out and fast food daily any longer."
"Excellent recipe, My family likes peas and carrots, basic stuff, I know but usually very adventuresome. Since we do not mix dairy with meat or poultry I use coconut milk, which is sweet but blends well with pepper, salt and hot sauce and the coconut milk gives the dish a whole new flavor, very gentle very good, a little too good. Yummmo!!!"
"I've made this dish a few times and everyone loves it, it makes a large pie more like six servings than four. I add potatoes, diced small, as well as carrots and frozen peas which I cook together ahead a time. After making this once I cut back on the Poultry seasoning to 1/4 tsp instead of 1/2 tsp and like it better. This will be one of my regular dishes."
"Very good recipe. I doubled the recipe to begin with and then did 1 more batch of the "gravy." I also used left over thanksgiving turkey for the recipe. Thanks!"
"Very good recipe - as I was looking for one that did not include opening a can of cream of chicken soup! For the veggies, I used baby carrots, one small potato, and threw in some frozen peas. I also added some celery to saute with the onion. I think I could have seasoned with more salt (used 1/2 tsp). Thanks for this great recipe - it's a keeper!"
"This was super yummy! I doubled the sauce just because I like extra. For the mixed veggies I used what I had on hand, some cooked diced potatoes, carrots and a couple of handfuls of frozen corn. What I like about this is that you can change it up if you want. I was really good reheated the next day too."
"Enjoyed it! The puff pastry makes this go together in a flash. I used one sheet (half a box) of pastry on top of an 11x7 baking dish. It was not thawed all the way but worked out just fine. Precooked some diced potato and used leftover carrots and peas as the veggies. Thanks for sharing the recipe!"
"This was very good! It didn't make nearly as much as the recipe states though. I doubled the ingredients for the sauce mixture (flour, broth, etc) and still only used an 8 1/2" x 11 1/2" pan. I also used 1% milk, added some garlic powder and only used 1/2 of the puff pastry. Finally I doubled the amount of vegetables. Yum!"
"Very, very good chicken pie. Next time, I will omit the onions - they were a little overbearing, but great chicken taste, superb gravy, and nice fluffy top. A refreshing change of pace from that doughy biscuit-covered slop. Loved it, and so did my family."
"My DH and I loved this recipe! The puff pastry crust added a whole new flavor to a chicken pot pie. We will definately be making this one again soon!"