Nutritional Information

This is five stars but you need to add 1/4tsp of garlic powder and 1/2 tsp of poultry seasoning like another reviewer suggested. This adds that missing flavor. Also I baked the bottom pie shell for 7 minutes and then added the filling. Overall yummy yummy!

Excellent! A keeper! I added cubed potato and boiled the chicken & veggies in chicken broth rather than water. I also added garlic powder and poultry seasoning to the sauce mixture. So yummy my mother-in-law couldn't stop raving!

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!

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!

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!

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.