Quick Chicken Pot Pie

I've been on AllRecipes for years now and this is only the second time I've rated a recipe. OMG! This was fabulous! I've been married 45 years so I am no novice to the kitchen. I followed the recipe to the letter. The flavors blended beautifully. My "pinch" of cayenne pepper was 1/2 tsp. and my "seasoned salt" was Adobo. Hubby had 3 helpings humming all the way though dinner. I was worried that there wouldn't be enough gravy because I was serving it with mashed potatoes, (I sautéed onions and garlic and mixed it in the potatoes yummmmm!) but I decided to stick to the recipe and there was plenty of gravy. Definite keeper!!! Thank you Robin!

Delicious with my little twists to the original recipe! I used chicken thighs because that's what I had and leftover homemade creamed corn made with cream cheese, in addition to carrots, celery and onions. I figured that would only add to the creaminess. It did! I also added sage and thyme throughout the process and on top of the crescent roll crust. Delicious! My hubs and kids loved it! "Mom this is so good! " With every bite! Love it! Thanks for sharing!

Amazing! My family wants it weekly...actually, they wanted it the next day. We compromised on weekly. I did add a pie crust on the bottom as well as the one on top. Worked beautifully. Also used fresh veggies, cause that's what I had. But did a pre-cooked to soften. And had some chunks of leftover roasted baby red potatoes that I threw in. I was worried they wouldn't maintain their structure, but it did beautifully. Thank you for a great recipe! This was my first attempt at making a potpie. I was a little intimidated. But this was simple and delicious!!

This was a wonderful recipe. I didn't change any ingredients. I did lessen the salt since I used packaged broth and because of aesthetics I used white pepper instead of black. It is by far the best chicken pot pie I have ever made in the 45 years I've been cooking. My husband who is not a big pot pie lover ate 2 helpings. No little twists or doubled gravy. Perfect the way it is. Note for beginner cooks: if you are making with skinless chicken pieces especially breasts, cook your chicken in a stock made from chicken broth, carrots, onions, celery & pepper corns. It will enhance the flavor of the chicken. I forgot to mention that I used a 3 qt 9" round casserole. I think a larger casserole would make it a shallower casserole but that wouldn't affect the taste at all.'

I have made this pot pie several times & we love it! Last night I made another one & added fresh mushrooms as well! This dish will definitely be a weekly meal for us! Thank you! MWAH??

It drives me crazy when people change the recipe and then complain about it...However I did change a couple o f things, but I don't seem to have messed the recipe up cause we still loved it. First off I am ethically opposed to using frozen veg during the summer. I used fresh and actually blanched them , so they were still crunchy. I omitted the sour cream cause it expired in 2017. And I used our pie crust cause that's what I had. It was delicious ( I covered the edges with tinfoil the last 10 minutes) . Thanks

I made this tonight and it was awesome. I will definitely be making it again. This will be my go to recipe for chicken pot pie.

This was a great recipe. Instead of using peas and carrots, I threw in frozen mixed veggies. It was wonderful. The family can't wait for me to make this again. Also used others' tips and used Grands biscuits on top. I'm sure it would be great with leftover turkey too!

I have made this several times. Every time I make this recipe. I get "Oh we are having Chicken Pot Pie" hugs and grins. I like because nothing is processed but it tastes really good and not too difficult to make.

This was so easy to make. The only thing I use is two sheets of the pastry dough. This was a HIT with my young kids.

doubled,used peas and carrots and pie crust

This is by far the best recipe for Chicken pot pie. Follow recipe exactly and you will love it. I make this in five 12oz ramekins! It is so elegant and nothing more is needed except maybe a few little crackers and a streaming not cup of tea or coffee ?.

Just made this tonight and it was so good! My changes where a bisquick crust and a bit more seasoning (I like seasoning). I had to crank up the heat at the end and cook it a bit longer due to the change in crust. It was very flavorful, but I wouldn't call it quick, took me about 2 hours including cleanup. Granted I had to cut up and cook the chicken and veggies since I don't normally have frozen. I can't wait for the leftovers tomorrow!

This was so easy and delicious. Used leftover thanksgiving turkey in place of the chicken. I was 3/4 cup short of sour cream so I added about 1/3 cup cream cheese to sub- came out amazing. I’ll be using this recipe as my go to from now on.

Everyone had seconds of this fast and easy pot pie. It tasted like I spent hours in the kitchen.

Came out well! I skipped the celery since we aren’t fans of celery and opted for a biscuit topping rather then the pastry dough (but I’m sure it would be just as good with a pastry crust). The filling was a bit thin/watery, so I’ll use more flour next time. I was afraid the filling might be a little plain, but it had good flavor. My picky boys liked it too!

I doubled the sauce portion of the recipe. This was a great dinner. I served it when we had guests for dinner.

Perfect, easy way to repurpose leftover chicken. My husband loves this and it looks like I worked really hard on it.

A very easy way to make a pot pie. The family loved it and I will make this again soon.

Loved this! I served rice with it and garlic bread...with four boys, it was gone in a hurry! Next time I'm doubling this!

I put my favorite veggies in, doubled cheese as out of sour cream, doubled veggies, rue, chicken stock to make two pot pies.used homemade pie crust (really easy to make)delicious...in my permanent file...never rated anything before..

My husband said, " that's pretty good stuff, I'm going to get more!" I only switched out the vegie package for a frozen in the bag that had asparagus gold and white , corn and carrots in it. Oh, and I omitted the sour cream because I'm allergic to dairy. This made it a little thick so next time I'll experiment with either adding a little lactose free milk somewhere in the process or some coconut milk. Overall it was really a good go to recipe when you have left over chicken :) on a cold winter night.

We are lactose intolerant so butter was substituted with olive oil and no cheese or sour cream with great results. It was gone so fast by the pickiest eaters. We used Phyllo for the topping and it worked well. Due to covid our grocery store had no celery or frozen vegetables but we used canned and it was still a great meal. Super easy and fast. I would recommend.