Chicken Pot Pie
A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.
A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.
This recipe was wonderful! It definately puts the frozen pot pies to shame. I only did one thing differently after reading others reviews saying that the bottom crust was soggy. I beat an egg white and brushed it on the bottom crust before putting in the filling. It worked great! I also brushed it on the top crust as well. It was SO delicious!Read More
We actually really did not like this recipe. As written it had very little flavor, even after I added garlic to it. If I were to ever make this again or something similar it would need to have MUCH more flavor to the base. For starters I recomend boiling the chicken with a bay leaf, garlic, and onion powder. For the base I would possibly add in some chicken gravy mixture, and fresh herbs like taragon, and basil.Read More
This recipe was wonderful! It definately puts the frozen pot pies to shame. I only did one thing differently after reading others reviews saying that the bottom crust was soggy. I beat an egg white and brushed it on the bottom crust before putting in the filling. It worked great! I also brushed it on the top crust as well. It was SO delicious!
As far as chicken pot pie recipes go, this one is a winner! 1st time I made it, the pie was INCREDIBLY dry, the 2nd time I tripled the sauce, added cubed yukon gold potates, poultry seasoning and used a deep dish pie pan. Baked the bottom crust 7-10 minutes to keep it from getting soggy and absorbing all the sauce. MUCH better!!! This is also a great recipe for freezing ~ take it out of the freezer in the morning, let it defrost in the oven, set your time bake and you'll have a ready, home made meal when you walk in the door from work! Enjoy ~ it's a great dish!
I made this recipe because it was almost the same as one I usually make. My family loves it, but I decided to look here for something different this year. I guess pot pies are pretty much timeless and the recipes don't change much, so I just went with this one. This isn't really that different from mine ... LOL, so I kinda followed it but used my years of experience to make it more to our liking. :) The things I changed where... I did dice and cook one medium sized potato first. Cooked, drained and then put it aside. I cooked my celery with the onions in the butter. then stirred in the flour (way less than the suggested amount) and then chicken stock. I added about a 1/4 to a 1/2 of poultry seasoning,(Bell's seasoning, actually) to the gravy mixture. I then added the chicken and frozen veggies and simmered just until heated through. I let the mixture cool slightly before pouring into the bottom shell. The biggest complaints I've seen about this recipe is the dryness. In my opinion that's because there is way too much flour being used for the slightly more than 2 cups of liquid. I reduced the flour to about 2 1/2 or 3 TBLS and I had no problem with the recipe coming out dry. I did not have to add extra liquid. I just reduced the flour. Lastly... I made this in a 13x9 pan. I can't say how long it took to cook. I just kept an eye on it. Maybe a 1/2 hour to 45 minutes??? I just cooked it until the crust looked done :)
This is a great recipe. The first time I made it exactly as described and my family really liked it. Now my favorite way to make it is with leftovers. After I roast a chicken or turkey I save the drippings to use instead of a can of broth,it makes a richer gravy. I store the drippings in the fridge so that I can easily remove the fat. I use the cooked chicken or turkey and just add it to the vegetables after they are done. I always make mashed potatoes and I spread some in the bottom of the pie plate instead of using pie crust. Then I layer the vegetable/chicken mixture and cover with the gravy and finally top it with pie crust. My husband and sons devour it this way. I have to make two just to have enough.
I am rating the concept of this recipe. I was a die hard, start with a whole chicken, make your own broth person. This recipe made it okay for me to take short cuts. I did tweak it a bit. -Homemade pie crust. -cooked chicken and veggies in broth and saved it for sauce after. -increased butter, onions, and flour to 1/2c and increased broth and milk to total of 3c. Thank you for submitting a recipe that made my life a little simpler.
Amazing! Made this today and it is wonderful. It seems everyone tweaks this a tad, sometimes out of necessity, here's my tweaks: (most of this is all going on at the same time): I had two frozen pie crusts that I set out to thaw. Instead of boiling (I think it makes the meat too bland) I sauteed two big boneless skinless chicken breasts in a little olive oil over LOW heat, I salted them and put some garlic powder and black pepper on them too. Covered them as they were cooking so the meat would be really soft, almost boiled. Let the meat rest for 10 min before I shredded it. Had a bag of frozen peas/carrots/green beans/corn that I lightly boiled in just enough broth to cover them, for 5 minutes. Sauteed chopped onion and 2 finely minced garlic cloves in a little olive oil for 20 min- LOW-med heat, don't let that garlic burn! Baked one of my thawed out crusts (the one to be used as the bottom) for 5 minutes. And the sauce.. pretty much followed the recipe's directions to a T. Note: some people stated the mixture to be runny... let your sauce cook on low heat for awhile, it can take half an hour to thicken, just keep in on low heat and keep stirring. It WILL thicken. I cooked mine to the consistency of gravy. Taste your sauce, it should taste as salty as you want your pie to taste, if not, add more salt! Note: when u put on the top crust and seal it together, brush on a little melted butter, it makes it brown nicely. Outstanding w/ a green salad and sweet iced tea!
Excellent Recipe. Just what I was looking for. The only alteration I made was by adding small cubed potatoes cooked for about 8 min. before adding to mixture (just long enough to take the crunch out of them; they will cook the rest of the way in the oven). This is the only chicken pot pie recipe Ill be using from now on!
Delicious - Thanks for the recipe! I followed the others suggestions reduced the heat to 375 degrees and cooked the bottom pie crust (after brushing egg white on it) for 6 minutes before filling with chicken mixture. I added cubed potatoes to my chicken/vegetables and seasoned them with seasoned salt. I then boiled them in chicken broth. I drained the chicken/vegetables after about 15 minutes but reserved the chicken broth to add to the sauce mixture. I also added creamed corn and 1/2 teaspon of garlic powder to the sauce mixture. Once the sauce was done, I mixed it with the chicken/vegetable mixture and added it to the pie crust. I topped it with the pie crust, brushed it with egg whites and cooked it for about 40 to 45 minutes. Awesome!
Looking at the recipe and posted pictures, I knew right off the bat that I was going to change the ingredients to make the filling more moist and creamy. Instead of boiling the veggies (I added a yukon gold potato), I sauteed them in butter until golden, seasoned with a small pinch of sea salt, fresh cracked pepper, and italian seasoning, and then added meat (had to use up rosemary turkey breast). Instead of broth and flour, I used a can of healthy request condensed cream of chicken soup with half a can of lowfat milk, cooked until boiling. I used the buttery flaky pie crust recipe and made just a top crust to cut some of the fat. I didn't measure the veggies or meat so I'm not sure if the soup & milk would make a perfect substitution if one were to follow the recipe. I just used 2 carrots, 3 celery stalks, 1 onion, 1 potato, and about 3 cups cubed turkey breast.
This recipe makes a very good chicken pot pie. My only adjustment to this recipe is to combine the vegetable mixture and chicken together and then taste test. Add any seasonings which suit your family's taste buds. I added poultry seasoning, garlic powder and extra black pepper. This way the recipe can be adjusted to suit individual family preferences. To make it easier on myself I used frozen, mixed vegetables and also used leftover chicken from a previous dinner. I certainly do need to work on my pie pastry assembly skills. It wasn't the prettiest pot pie, but it was certainly the best I've every made.
If I could give this recipe 6 stars, I would! We loved this so much that it will have a permanent place on our menus. Even my picky husband loved it. The only changes I made were to make it a single crust for lower calories, I added a cup of cubed potato, no celery (husband doesn't like it), a handful of mushrooms and a sprinkling of thyme. I also boiled the veggies and chicken in chicken broth (2 cans) and then used the liquid to thicken the gravy. One of the best recipes I've tried.
This is the best chicken pot pie we have ever had! I will definitely make this again! I do like lots of sauce and was a bit concerned about the reviews that stated it was dry. It was not dry at all, in fact, my pie was so full that about 1/4 c of sauce bubbled out onto the bottom of my oven. I did not change any of the ingredients, but did alter the steps as follows: I simmered one very large chicken breast in the chicken broth for 15 minutes on low, along with the carrots, celery, onions, salt, pepper and celery seed. I set the cooked chicken breast on a cutting board to cool while I made the pie crust. I strained the veggies out of the chicken broth and used this broth to make the sauce. I thought that I might have to add more broth to equal 1 3/4 c again, but I did not. I cubed the chicken breast and mixed it into the finished sauce with the veggies. The sauce was SO GOOD, and I think that was why. My Fanny Farmer cookbook said to cook two crust pies on the lowest oven rack so that the bottom crust browns. I did this and it came out perfectly.
Thrilled with this recipe. Made this dish for the very first time for my boyfriend who is Scottish German and whose grandparents are from Amish country. He loved it! Reading the reviews helped a lot. Some tips I found the most helpful included: Using a rotisserie chicken, adding fresh garlic (2 medium cloves), adding red potatoes (2-3 small diced), mixing the chicken and veggies in the cream sauce, adding more ¼ to ½ cup more chicken broth, and finally using a deep dish. The flour cream mixture can be improved by adding 1/8 to ¼ tsp of dry mustard powder to the flour before heating the flour in the butter. If you don’t have dry mustard, ½ tsp liquid mustard can be added to the butter as it is melting in the pot. Then add flour. As instructed, I cooked the carrots, onions, and chicken separately. Then I added the cooked veggies (not peas), chicken, and potatoes to the cream mixture and let that cook for about 15-18 minutes. This helped get the potatoes a little cooked before baking. During the last 3 minutes of cooking on the stove top, I added ½ cup frozen peas (peas cook fast), ¼ cup fresh flat parsley chopped, and 1 tbsp dry thyme. Used a square casserole baking dish with no bottom crust. Just poured the mixture into the pan and topped with 1 slice of Pillsbury crust. I then brushed egg over the crust. Baked at 375 degrees for 40 minutes. Wonderful! I scored major points with this dish.
This recipe is delicious. I still haven't figured out how to get the top crust on in one piece, but otherwise this is a perfect chicken pot pie. I like it better than many I've had in restaurants.
What a fabulous recipe! Thanks so much for posting it. I simmered the chicken and veggies in chicken broth for even more flavor.
This is definitely the best chicken pot pie I'd ever had...who would believe a made-from-scratch one would be so easy! DELICIOUS. Whole family loved! I took a couple suggestions from other reviews and added diced baked potato, used mixed canned veggies and baked the bottom crust for 5 min. prior to adding the filling. Thanks for the recipe!
A great recipe, and a solid foundation as to where to start. I have found a lot of tips in the reviews. If you sort the reviews by "Most Helpful" you can easily narrow down the many tips that people offer. Mostly I found that several people tweaked the seasoning, so I did too. I added about a 1/2 tsp of Poultry Seasoning to my roux and also used a heavy hand on the salt. I tasted the sauce before pouring it on the chicken and veggies and really tasted the salt and thought I might have added too much, but it was too late and I just poured it on. I am happy to say my finished product was perfectly seasoned/salted. There are so many veggies and chicken in the pie that the salt had plenty of places to go. I also added a cup of diced uncooked russet potato to give it some heft, and I think that also helped to absorb some salt. I also added a few dashes of tobasco sauce to the white sauce, it was not too spicy, just helped to give it a little more flavor. Oh and I did saute the onion with the celery before adding my flour. I chose to only add 1/4 cup of flour as many reviews here said it was too dry. I used a little over 2 C. of stock and about 1.5 cups of skim milk. Much more than the recipe called for but I let the sauce simmer for a bit (about 15 min) so it would reduce and get good and thick. I am very pleased with how it came out and will be keeping this one in my file for future meals!
I just found Allrecipes last night and have already made two recipes. This was good. I decided to try it on the kids while my hubby was out of town. I substituted a can of Veg-All for the vegetables and just put them in the pie shell. I cooked 11/2 lbs. of chicken by itself and added to vegies. I also used seasoned chicken broth and it added an extra zip to it. My kids said they wouldn't like it, as they don't like the store bought ones. Not only did they like it they asked for seconds. Next time I will have to make two pies for dinner.
Very good recipe. I cut the butter from 1/3 cup to about 1 tbls and used skim milk. And it worked just fine. I also used both pies and doubled the recipe topping them with sliced raw rolls. We are still eating it!! Like mentioned in other reviews I used veg all and no celery seed. Will make again!!
Yes, it involves a bit of chopping, but it is really worth it! The roux is exceptional, and very easy to make.
Best pot pie ever had! Doubling the sauce a must. I used rotisserie chicken which gives it a lot more flavor. I used one box of chicken stock to boil the vegetables and strained it after to use for sauce. I added a cup of frozen corn to the vegetables. I added fresh garlic with the onion and a little garlic powder. The flour clumped up a little bit on me but cooked right out. I used a deep dish pie pan because I doubled the sauce. I used some egg white on the bottom shell and cooked for 5 min. Used egg white on the top crust as well and cooked at 375 for 45 min. Came out thick, flavorful and crust was perfect! Better than any potpie you'll get at a restaurant or frozen!
This recipe was so good. Added potatoes.
We actually really did not like this recipe. As written it had very little flavor, even after I added garlic to it. If I were to ever make this again or something similar it would need to have MUCH more flavor to the base. For starters I recomend boiling the chicken with a bay leaf, garlic, and onion powder. For the base I would possibly add in some chicken gravy mixture, and fresh herbs like taragon, and basil.
Love this pie! To make it lower in carbs I use only a top puff pastry shell on an 11x7 oblong pan. Same satisfying pie with fewer carbs. Also, sub 1T Corn Starch and 1T flour for the 1/3 cup flour. Enjoy!
This came out fantastic! I fed it to friends in Europe and they were very impressed, dispite the fact that I was unable to locate celery seed in Salzburg :)
Boiled veggies and chicken added 1 tablespoon concentrated chicken base. Do not drain , scoop out liquid and gradually add to gravy mixture instead of broth. Mix everything together. Brush egg white on bottom of deep dish ready made pie crust, put in oven 5 mins. Then add mixture add top crust, baste with egg wash. Bake about 30 mins at 375. Didn't have celery seed, used garlic powder and Adobo seasoning. Delicious!
Boiling the veggies and chicken in 2 cups of chicken broth and reserving the liquid to use when making the sauce makes for an AMAZING sauce. My family loves this too. Sometimes I use the pie crusts if I have them, most of the time I use the Pillsbury Crescent Roll and ONLY put it on the top of the chicken "stew" in a pyrex. Tonight my husband made artisan bread bowls and we are serving the "stew" in the bread bowls. This really is a great recipe and deserves 5 stars, just make sure to boil the chicken and veggies in chicken or turkey stock.
This was very good, but it did take some time to make.
What a great recipe. yet another way to use chicken effectively. It was a big hit with my entire family.
This is a great "feel good" dish. Excellent pot pie flavor. I used refrigerated pie crusts. Its a keeper.
I have tried many pot pie recipes and this is the best one so far. It was so easy and the kids wanted seconds. Definitely a keeper!
This was the first chicken pot pie I have ever made... also the first I REALLY liked. I had to use a can of cream of chicken soup plus water to equal about two cups instead of broth and added 1/4 tsp. each of rosemary, sage, thyme, chicken bouillon granules, poultry seasoning in with the chicken and veggies when cooking to give them some more flavor. I used French pastry pie crust. I didn't drain the chicken/vegs (only a little bit of liquid left anyway) This came out perfect! My husband said this was the BEST chicken pot pie he's ever eaten in his life. Spray the pie plate with cooking spray to keep the bottom crust from sticking. Thanks for this keeper! UPDATE: Made this with just some chix bouillion tossed into the ckn/veg cooking water, drained veggies as directed, no cream of anything soup, dried minced onion and celery flakes, added a 1/2 tsp poultry seasoning to sauce, used store bought frozen pie crust. Hubby said this is THE BEST EVER! I agree.
Amazing!!! This recipe got my daughter to eat her veggies!!!! It was so good I had thirds :/ I followed the advice in other reviews and cooked my veggies in chicken broth...which I added to the whole mixture.I also added a tsp of minced garlic to them...and 2 red potatos, corn and green beans. To the onions I added poultry seasoning and chili powder. The end result was amazing!
As the weather turned colder I thought back to coming inside to my grandmother's chicken pot pie and warming up from the inside out. My grandmother would have been jealous of this recipe. I tweaked the recipe as several other reviewers have suggested. I doubled the salt and pepper, added about 1/2 t garlic powder and about 1/2 t poultry seasoning. I also added a potato and corn while foregoing the celery. This was a fantastic recipe and it turned out extremely well. I used Pillsbury ready made crusts, baked the bottom shell for 6 min at 375 and the whole family raved. I enjoy making "fancy" food at times and have made just about every variety for my family and I have never gotten the response I got from this dish. Other than the few mentioned tweaks and boiling the mixture in chicken stock (needed) just follow this recipe and you'll get rave reviews as well. Both my wife and mother were "stuffed" but had seconds becuase they just had to have more. Eating until nauseous... what higher compliment can you get. :-)
It was easy to make and delicious. My husband & I both loved it. This recipe has gone into my keeper box.
Sooooo awesome! I followed Ferguna's advice and doubled the sauce, and I'm glad I did. I also think it needed about 3x as much salt as the recipe called for, but it was one tasty dish.
I have been craving good homemade pot pie for some time, and this is it! I am giving it four stars because I did make some necessary changes. First, I brushed the top of the bottom pie crust with egg white and baked it for 5 minutes at 400 degrees before filling it. This made for a perfect bottom crust with no sogginess. After reading many reviews, I also decided that I needed to prevent the dryness in the filling that others described. Rather than doubling the sauce, I prepared the sauce as directed and then added one can of cream of chicken soup. It was PERFECT. Before this addition, the sauce just wasn't rich enough for my taste. I then mixed the chicken and vegetables into the sauce before pouring into my pie crust. You should certainly add/delete vegetables according to your taste. I added one cup of frozen corn, only used 1/2 c. of frozen peas, and used frozen carrot coins instead of fresh. You might also add 1/2 c.-1 c. of chopped potato. I finished it off by brushing the top crust with the remaining egg white, and baked it at 400 degrees for about 30 minutes in my gas oven. I loved the result of these changes, and I will make it again and again. Delicous comfort food for a cold night!
I used leftover chicken meat, sweated some chopped carrots, celery, onion in butter. Added the flour, pepper, and salts. then stirred in the chix broth, and milk along with chicken and some frozen peas. pour that into a buttered baking dish. Mixed up a half batch of baking powder biscuits. I used a teaspoon to make small biscuits all over the top. bake that, and it the ultimate comfort food.
Sorry but the tagline of this recipe is misleading - if using pre-made pie crusts, it should not say it's "made from scratch". The lack of spices makes it very, very bland.
what? no potatoes? blasphemy!
You'll never eat a store bought pot-pie again!!
Thank you Robbie Rice! This is a delicious, economical and easy to make Chicken Pot Pie. I made this for the 3rd time today and my family loves it. I always read reviews before I try a recipe and will never understand why some reviewers find it necessary to change just about everything when they make a review. This recipe is wonderful AS IS with no modification. If you like potato in your pot pies, add it - simple If you like a bottom crust firmer, bake it first - simple. Following the directions for this recipe this pot pie never comes out too dry. For all the reviewers that want to change everything, make and add your own recipe (for like minded people to tear apart). This is supposed to be simple and delicious, and it most certainly is.
This was okay. Although easy to prepare it was lacking something. It tasted a little bland. Perhaps next time "doctoring" the filling with additional flavourings or spices would make this a bigger success.
This was very good! A family favorite.
SCRUMPTIOUS!! Absolutely incredible pot pie! I made it tonight and had to rate this tonight it was THAT GOOD. Best pot pie I have ever had. My 2 year old loved it too. She was licking the gravy spoon before I could even pour it all into the pie. I boiled the veggies in chicken broth and made my own pie crust. I also brushed with egg white. I added thyme to the flour/milk base with the other seasonings. It was rich and creamy. It was wonderful. Definitely will make again and again!
This was definitely a hit! Father in-law kept saying, I never had a Pot Pie like this.. VERY GOOD VERY GOOD!
I have a very picky Husband and he LOVED this recipe.
Like others, I added chicken stock powder to the vegetable/chicken water. I retained this water and used it all, instead of the small amount of broth. I also substituted evaporated canned milk instead of plain milk and doubled its quantity. When cooking the onions I also added 2 small leeks, this gave the pie a terrific flavour. As was suggested previously, I used garlic powder instad of celery seed. This pie came out absolutely amazingly first time, creamy, tasty and definitely not dry. I also reduced the temp and increased the cook time, 375 degrees, and 45 mins
This recipe wasn't all that great like so many have said. First time very bland. 2nd time I made it way better. I had to change a lot. I used chicken broth instead of water to boil in. I used garlic salt instead of celery seeds and I used poultry seasoning as well. Baked the bottom crust for about 5-6 minutes first before I added the filling to the bottom so it wouldn't get soggy. I also had to double the liquid portion (milk, broth, flour, onions). I also used different veggies. I used green beans, corn, peas, carrots. I have a large family (there are 6 of us) so I use a 9-13 pan and use 2 boxes of pie crust. I used breast and shredded it instead of cubed that I boiled in salt and garlic til the meat fell apart. My version actually came out to leave a bit of leftovers for the next day or to freeze. My family loved my version.
I think this may have been the first time in the history of my marriage that my husband couldn't find something to complain about.
This chicken pot pie was fabulous, & very easy to make. I plan on freezing a few for some quick dinners in the future!!!!
Great chicken pot pie recipe. I usually just put homemade or packaged biscuits on top rather than a crust. My kids liked it too(even my 11 month old). I have made it 2 times now and will make again.
This was wonderful! I made it last night. I followed other reviews and used deep dish pie crusts. I also added mushroom to the sauce when I cooked the onions, and put potatoes in with the chicken and vegetables and I cooked them in chicken broth instead of water. It was great! We will make this one again UPDATE! I added minced garlic, garlic powder and 1 can of cream of chicken soup this time, and doubled the recipe to take a pie to a friend, it was evne better than the first time!
Love this recipe! I did something different for convenience and taste. I cubed two large chicken breasts, cut up an entire onion, one package of mixed frozen (peas, carrots, and corn), two peeled/cubed potatoes, 32 ounces of chicken stock (or leek potato soup/broth works great, too). I sauteed the onions with some fresh garlic in the olive oil and butter as directed, but added the celery in with the onions. Then I also sauteed the chicken slightly in the same pan for taste, but did not overcook. Meanwhile, as the chicken stock was heating up in a large pot, I began adding all of my ingredients except for the cream, which I added at the end after I took it off the burner. I added the flour after the ingredients started to boil (and of course, reduced heat to simmer for 15 minutes) pouring the hot liquid onto the flour in a separate bowl and then returning the flour mixture to the pan after it was a smooth texture. I used two packages of double Pillsbury pie dough and placed two of them in the bottom of a 13 by 9 inch glass dish, using the other two to cover. I cooked at 375 degree for 50 minutes.
The best pot pie is homemade I double as I made 2 pies they were gone as soon as they hot the table. My family loved them.
This is absolutely scrumptious. my husband and son Loved it. Thanks for the great reci pe tLgonzalez
My family absolutely raved over this recipe--even my picky eaters. I made a homemade top and bottom pie crust, (brushed with egg white) and added a diced, cooked potato and about 3/4 cup of shredded cheddar cheese to the filling. One of the best recipes I've tried from this site. Perfect for a cold winter evening. Next time, I'll make two and freeze one.
Unbelievably good! Way better than store bought. Great consistency- actually stayed in pie shapes when cut! I think next time I will only put the crust on top though to save on fat. I used skim milk w/ no problem and used heaping measurements of veggies. YUMMY! My family of 4 finished a whole pie. Also, I didn't have to simmer for very long (4 minutes max). I didn't know how long to do it for but it was like a gravy so I stopped. thank you!!! 2nd time- changed servings to 12 and used a 9X11 and thawed frozen pie crusts. i think there was too much pie crust because it was a thin layer of mixture. I like it in the round pie better. Not sure what crust I used before but I would try a refrigerated roll dough next. I will also add a little extra liquid I think. And cut the pepper out or use a lot less than called for. use 3 large or 4 normal chicken breasts.
This recipe works for me. I did some additional to this recipe though by adding some bay leafs, white & black pepper to taste. I did skipped the boiling cubed chicken & mix vege step and i did the cooking by doing the roux + milk + chicken cube. Add some liquid. Cook till thick then add in the onions till transparent, add in the chicken & mix vege. Cook till it is to perfection with salt/sugar. And it's done. I used puff pastry and egg wash.
Fantastic! I did not add the milk, because I forgot! I won't add the milk next time either. I think it would be too runny.
This is a lovely recipe. I did a few things different, though. I added garlic, a smidgen of dried dill, fresh parsley and frozen green beans to the filling, and used only a top crust to cut down on fat and calories. Also, I didn't have celery seed, so I used 1/2 tsp of celery salt and omitted the regular salt. The end result was flavorful, filling, and very comforting. Don't wait for cold weather to make this!
Followed a few of the suggestions here: Added two small russet potatoes (peeled and cubed) Added a can of cream of chicken soup to the cream mixture Pre-cooked the bottom pie shell for about 8 minutes Reduced temp. to 375, cook time was 40 minute. Used garlic powder instead of celery seed and added poultry seasoning to the boiling mixture So, basically a different recipe. Nonetheless, it was delicious!
This was AMAZING. Coming from someone that hates storebought chicken pot pies. I used a little more onion, during the boiling step used chicken stock instead of water, and in the last 10 minutes of baking brushed the top with melted butter. other than that, followed the recipe, and we ate 3 servings tonight in a family that rarely goes for seconds. Instant hit! Thank you!
Absolutely fantastic and it's even easy to make! I made a few substitutions: 8 inch pie crust, rater than 9 inches; 1 cup diced potatoes, instead of the celery; and 1.5 pounds chicken, up from 1 pound.
I made this last night. I added par-boiled red potato, sauteed mushrooms,frozen green beans, and a dollop of sherry. I baked it in a cake pan so I would have a deeper dish. Kept everything else the same, including amount of sauce. Perfect! Thanks!
i'm sorry...my husband considers me a great cook and i followed this recipe to the tee..but we were all disappointed. it was just not to any of our likings...i'll give it one star for feeding 5 of us tho.
Excellent comfort food! Very tasty. From the other reviewer's advice I did double the sauce & add some spices to our taste such as garlic, poultry seasoning, parsley & chives. I really didn't measure the vegetables or chicken, just fixed the amount I normally would for a meal. I also added the chicken & vegetable mixture to the sauce & let simmer a couple of minutes before placing in the pie pan. By doubling the sauce there was too much filling to all fit in my deep dish pie pan. That's not necessarily a bad thing as I put the remainder in the freezer for a quick meal another night. May heat & serve over hot biscuits. This is definitely saved in my recipe box. Thanks for sharing.
Excellent reciepe! I place the chicken and veggies in a baking dish with no crust on the bottom. I cover with single layer of pie crust on top, that way the fat content is significately cut down. Perfect every time!
Delicious! I took the recommendation of others and doubled the sauce; added 1 tsp. of lawry's seasoning for a little extra flavor. Used smaller baking dishes for individual pot pies - baking time was about 25 minutes for the smaller pies. Loved it and will make again!
Absolutely perfect! FIVE STARS! I used Mrs. Smith's deep dish pie shells, and there wasn't too much crust like I was afraid it might be, because there was LOADS of filling. The pies were perfectly cooked, very substantial and impressively hearty sized! (I doubled the recipe). I actually used chicken I had already boiled, the broth was what I had from the boiling earlier, I had peas and carrots already cooked to add, so I decided to saute the onions and celery together, and it worked perfectly. After the sauce was made, I put all the other ingredients in the sauce, mixed it up well, and then ladled it into the pie crusts. Like I said, big fat fun pies! I was afraid they would run over the sides when they cooked, but amazingly, they did not. The crust was beautiful looking, and since it didn't crimp together well, it looked rustic, which was perfect. I wouldn't change a thing. The double recipe fed four big guys plus three women and two half-size kids generously! This is just perfect food! We will eat it often, share it with friends and shut-ins who need a meal, and pass this recipe around for everyone in the family to keep. It's the new standard...so far above any other Chicken Pot Pie I just don't know how it could get any better!
thought this was a great basic recipe, but agree with other people about having to double the sauce and mixing the chicken into the sauce. I would also NOT use any salt next time as we found it way too salty. also added 2 small cubed potatoes and some red and green pepper. turned out lovely.
This is one of my boyfriend's favorite things I make! It's great with the modifications other people have suggested, not quite as good without. I always make mine with a can of corn and a small can of peas instead of frozen peas. I put three chicken bouillon cubes in the water when I boil the chicken and veggies, and then use that broth to make the gravy. I also add one can of condensed creamy chicken soup or creamy mushroom soup to the gravy and mix all the ingredients together before putting it in the pie pan. I haven't had any problems with dryness or a soggy bottom crust that way. I make this at least once a month. Sooooo good.
I made this for my family on a blizzard-y day because it seemed like a great comfort food for a cold day. I had not had never made nor eaten a homemade pot pie, just frozen ones before. This recipe blew all of my previous thoughts of pot pie out of the water. It was so delicious! My family enjoyed it so much that we decided next time we would have to make two pies in order to have enough go around. Thank you for sharing your wonderful recipe!
My husband and I both loved it!! We raved about it:) I didn't change anything except baking the bottom crust for 5 minutes before adding the filling
I made this and it was great! However when I made it, i made some pie crust too and that rose too much, causing the pot pie to taste more like the crust. it was still good though!
I followed the recipe exactly as written, and it turned out sooooo good. Even my children ate it!!! I do recommend that you take the sauce off the stove before it gets too thick. Some reviewers said that it turned out too dry, and that may be the problem. Mine turned out perfect!!!!
I do have to say the prep time of only 20 minutes is exagerated, it took me more like 40 minutes to cut, dice, and peel all my veggies for this pot pie. But once they were done, and cooked. The rest of the pie came together quickly. SO I will pre-cut the veggies the night before to save time. Once this pot pie was done, and I did follow the recipe to a tee, it was EXCELLENT!! Very good filling and nice and thick. But not too thick. I will definately make again!
I'm not going to rate this because I changed so much. I used left over turkey added left over gravy to milk mixture and cubed some potatoes. I used pillsbury pie crusts. Love it.
Fantastic! I add a little rosemary and thyme to the sauce. I also double the recipe since we have a large family, and I pour it into a large casserole dish (no bottom crust) and use just a top crust. The kids like me to throw some american cheese slices down under the crust, but either way it is perfect!
Mmm, pure comfort food. Wonderful for those cold nights and so easy to prepare.
This recipe scores 5 stars from me and my family. I only made a few minor adjustments. I used a bag of frozen veggies and I doubled the sauce mixture and added cooked diced potatoes. Dont forget to brown the bottom pie crust for about 10 minutes before before filling it with the sauce and veggie mixture (i hate soggy crust). These ingredients made enough mix for two deep dish pies...so I froze half of the mix and baked it later that same week....And its just as good using leftover turkey.
This was FABULOUS. Took other reviewers suggestions and bought a rotissere chicken. Also, I baked the bottom crust for at least 10 minutes first, before adding ingredients. I really think this helped the pie to become crispy all around. My husband didn't beleive that I had made this and thought I bought it at a restaurant!!
This was my 1st time making pot pie and I have to say it was simply fabulous! I used a rotisserre chicken, added more spices to fit my taste, cooked bottom crust for 5 minutes, and mixed all ingredients prior to adding to crust. Added a little egg white wash on the top and it was cooked perfectly in 30 minutes. Excellent recipe! Thanks for sharing!
Delicious! I increased the chicken broth (2-15 oz cans), and added extra milk and some half and half, no water. I added a chopped potato, cooked the chicken and veggies in the chicken broth, and left out the salt. The chicken broth had enough salt, no need for more. I mixed everything together, I had about twice the amount of filling the recipe gives. I made mine in a 9" round cake pan and it worked great. Used Pillsbury pie crusts.
Doubled the sauce, cooked veggies in chicken stock, added potatoes. Absolutely delicious. Saved the leftover sauce for biscuits and gravy.
This recipe has two things going for it -- 1. it is easy and 2. it is delicious! I used a prepared pie crust that just needed to be unrolled. I used skinless boneless chicken thighs because I like juicy dark meat better. I added one chopped potato to the veg mix. I simmered the meat and veg in chicken stock, which I saved and used for the sauce. I added pinches of garlic powder, sage, thyme and rosemary to the sauce. The sauce was so tasty! I could have just spooned it over a biscuit and had that for dinner. I had plenty of sauce for the pie -- with even a little left over. The pot pie was the ultimate comfort food. I can't wait to make it again.
Great recipie I did what the other posters said and doubled the sauce and put egg whites on the bottom crust and it turned out perfectly!!
pretty good, no complaints, just needed to make more gravy and toss in some more stuff
This was really delicious! I used a basic pastry crust recipe. I omitted the celery seed because I didn't have any. The first time I used canned chicken broth. The second time I used homemade chicken broth which made the pie even better but was much more labor intensive. The kids gobbled this up; they even sneaked some for breakfast the next day! Thanks for such a treat!
I added 1 potato to the recipe & boiled the veg/chx in called-for broth. Sauteed onion in 1 or 2 Tbs butter only, then added the broth to the sauteed onion. Shook flour with milk and added to thicken the broth. Didn't use celery salt. Proportions (amt of liquid) turned out perfect.
Overall this is an excellent recipe! The flavors are subtle and home-y, perfect for winter. I poached the chicken mixture in chicken stock as others did, then strained it and used it to make the gravy. I found the amount of sauce was perfect, even though I added a few potatoes. After mixing everything together and tasting it, I decided to add 1 tsp of poultry seasoning and 1/4 c sour cream for a little more flavor. The end result totally blew away the pot pies that I have made in the past. This will be a regular Sunday dinner from now on!
This was my first attempt at a pot pie -- I couldn't have been more pleased. Turned out fantastic! I added a dash of poultry seasoning, as well as some chicken bouillon granules. Used a store pot frozen pie shell. Yum! I will make this often!
I'd give this 6 stars if I could. My husband doesn't get excited about my cooking very often, but the first thing he said when he tasted this was "OMG!" I did follow some other reviewer's advice, egg white on bottom and top crust (I always make homemade crust. The peas I had in the freezer were "garlic seasoned peas with mushrooms" and really enhanced the flavor. Also, didn't use celery seed, but used poultry seasoning instead. Hubby bragged about it at his office for days! (I'm a much better baker than cook, maybe that's why this "pie" turned out so well.) I also added aobut 3 TBSP. chicken gravy mix (powdered) to the gravy and reduced the flour by that amount.
Oh my goodness! This was delicious. This was my first recipe to try from this website and it was a huge success. My husband asked if this could be added to our regular collection of recipes. I used a bag of frozen mixed veggies and added 2 medium potatoes cubed. I also boiled the veggies in chicken broth like the other readers said!
Simply excellent. I too doubled my sauce recipe and added a bit more flour to make it thicker. The only thing I did differently was cook my chicken in advance. I boiled it, refrigerated it, diced it, and then put it in the chicken broth with the vegetables toward the very end. I don't like cubed chicken, so this was a nice alternative. My kids and husband loved it!
For a beginner, it was quite a challenge. But I did it! I got 5 starts from my boyfriend and another 5 starts from uncle. :) I recommend you to read Ferguna's suggestion especially if you don't want a dry pot pie. Doubling the sauce as she suggested was a little tricky so I had some struggle with measuring the ingredients for it. I say you just follow your instinct. :) Make sure you don't use a small pot, and taste the sauce before you put the pie in the oven. Make the sauce a bit salty so it turns out just right with chicken and vegetables when the pie is done.
My husband and I love this recipe. I don't think you need to change a thing!
One of my favorite recipes to make and everyone always loves it! I add potatoes, garlic powder and poultry seasoning to add a little extra flavor! yum!