Came out absolutely perfect. Winter comfort food. If you're not too bothered about calories you should try this: I dismissed the milk and the chicken broth and instead added a can of Campbell's condensed chicken soup with a cup of water, the mixture was thick and creamy and even more chickeny! Really nice touch. This pie lasted me and my boyfriend dinner and 2 lunches for work the next day!
I will definitely be making this again and inviting people over to try :p
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Definitely not the Chicken Pot Pie my mom made. My suggestions: add some thyme, sage & other herbs, omit the canned veggies & use steamed fresh or frozen for better flavor & nutrients, add sauteed onions & mushrooms if you like them. It's not that hard to make these changes, but well worth it to make an impressive pot pie.
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Came out absolutely perfect. Winter comfort food. If you're not too bothered about calories you should try this: I dismissed the milk and the chicken broth and instead added a can of Campbell's condensed chicken soup with a cup of water, the mixture was thick and creamy and even more chickeny! Really nice touch. This pie lasted me and my boyfriend dinner and 2 lunches for work the next day!
I will definitely be making this again and inviting people over to try :p
Read More
I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grated the onion using my microplane zester. Worked like a charm - he didn't detect the onions and I got the flavor I wanted! I chose fresh carrots because in my experience the canned vegetables seem to be mushy and fresh is best in my house. I really like store rotisserie chicken and using that cut down on time of having to cook it yourself. I also added about 1/2 teaspoon of sage for a little more flavor. I used chicken broth called for but I highly recommend using chicken stock. It is deeper in color and flavor. I thought this tasted ok. My husband liked it.
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Just made this tonight with a few small modifications. I used a bag of frozen mixed veggies and I cut up Russett potatoes instead of the ones from the can. My husband said it was the best pot pie I've made yet.
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This was the easiest chicken pot pie I have ever made. My family really loves this. I did not have any canned carrots so when I boiled the chicken breast I added carrots to the water along with some chicken base. I also cubed a couple of potatoes as well and boiled with chicken and carrots. For the chicken stock I used the water I boiled chicken in.. Was outstanding.. Will definitely make again and again..
I use the sauce recipe for the gravy in my chicken and noodles.. Thank you Samantha for sharing this wonderful recipe
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Followed the recipe with these exceptions:. Instead of chicken broth and milk, I took someone else's suggestion and added a can of condensed cream of chicken soup and 1 c of chicken broth. I couldn't find canned carrots and peas so I just used a can of mixed vegetables, drained. I cut up the canned potatoes to bite size pieces. I also used canned chicken and cut back on the salt because of using a lot of canned items. It turned out GREAT! The whole family loved it and I am going to have to make 2 pot pies next time so that everyone can have seconds.
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This was an excellent beginners recipe. To add more flavor, I added 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and 1/4 teaspoon thyme. I also precooked the bottom pie crust for about 4 minutes. I rolled out both pie crusts with a rolling pin to fit my pie dish better, and let them sit for about 15 minutes to thaw some. I used 3 cups of chicken because I didn't use potatoes. I also brushed the top of the pie crust with eggs before cooking and with melted butter after cooking. - steph for Mom's Chicken Pot Pie
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Definitely not the Chicken Pot Pie my mom made. My suggestions: add some thyme, sage & other herbs, omit the canned veggies & use steamed fresh or frozen for better flavor & nutrients, add sauteed onions & mushrooms if you like them. It's not that hard to make these changes, but well worth it to make an impressive pot pie.
Read More
As a citizen of the USA living in Sweden with my Swedish husband and our teenage refugee from Afghanistan (plus two of his friends), no one else in my family had ever before encountered Chicken Pot Pie. When I saw this recipe, I knew I had to make it and to my great disappointment, there was only one small piece left-over for my lunch the next day! GRIN! In other words, it was a complete hit and I have already been requested to make it again SOON!! For a recipe that does not call for the chopping of all fresh vegetables, which therefore makes it a snap to prepare, it was simply AWESOME. I urge you, give yourself and your family a treat and make this soon! Thank you so very, very much Samantha!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Came out absolutely perfect. Winter comfort food. If you're not too bothered about calories you should try this: I dismissed the milk and the chicken broth and instead added a can of Campbell's condensed chicken soup with a cup of water, the mixture was thick and creamy and even more chickeny! Really nice touch. This pie lasted me and my boyfriend dinner and 2 lunches for work the next day!
I will definitely be making this again and inviting people over to try :p
I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grated the onion using my microplane zester. Worked like a charm - he didn't detect the onions and I got the flavor I wanted! I chose fresh carrots because in my experience the canned vegetables seem to be mushy and fresh is best in my house. I really like store rotisserie chicken and using that cut down on time of having to cook it yourself. I also added about 1/2 teaspoon of sage for a little more flavor. I used chicken broth called for but I highly recommend using chicken stock. It is deeper in color and flavor. I thought this tasted ok. My husband liked it.
Just made this tonight with a few small modifications. I used a bag of frozen mixed veggies and I cut up Russett potatoes instead of the ones from the can. My husband said it was the best pot pie I've made yet.
This was the easiest chicken pot pie I have ever made. My family really loves this. I did not have any canned carrots so when I boiled the chicken breast I added carrots to the water along with some chicken base. I also cubed a couple of potatoes as well and boiled with chicken and carrots. For the chicken stock I used the water I boiled chicken in.. Was outstanding.. Will definitely make again and again..
I use the sauce recipe for the gravy in my chicken and noodles.. Thank you Samantha for sharing this wonderful recipe
Followed the recipe with these exceptions:. Instead of chicken broth and milk, I took someone else's suggestion and added a can of condensed cream of chicken soup and 1 c of chicken broth. I couldn't find canned carrots and peas so I just used a can of mixed vegetables, drained. I cut up the canned potatoes to bite size pieces. I also used canned chicken and cut back on the salt because of using a lot of canned items. It turned out GREAT! The whole family loved it and I am going to have to make 2 pot pies next time so that everyone can have seconds.
This was an excellent beginners recipe. To add more flavor, I added 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and 1/4 teaspoon thyme. I also precooked the bottom pie crust for about 4 minutes. I rolled out both pie crusts with a rolling pin to fit my pie dish better, and let them sit for about 15 minutes to thaw some. I used 3 cups of chicken because I didn't use potatoes. I also brushed the top of the pie crust with eggs before cooking and with melted butter after cooking. - steph for Mom's Chicken Pot Pie
Definitely not the Chicken Pot Pie my mom made. My suggestions: add some thyme, sage & other herbs, omit the canned veggies & use steamed fresh or frozen for better flavor & nutrients, add sauteed onions & mushrooms if you like them. It's not that hard to make these changes, but well worth it to make an impressive pot pie.
As a citizen of the USA living in Sweden with my Swedish husband and our teenage refugee from Afghanistan (plus two of his friends), no one else in my family had ever before encountered Chicken Pot Pie. When I saw this recipe, I knew I had to make it and to my great disappointment, there was only one small piece left-over for my lunch the next day! GRIN! In other words, it was a complete hit and I have already been requested to make it again SOON!! For a recipe that does not call for the chopping of all fresh vegetables, which therefore makes it a snap to prepare, it was simply AWESOME. I urge you, give yourself and your family a treat and make this soon! Thank you so very, very much Samantha!
