This is a very hearty and flavorful pot pie!!
I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all, it just takes a few more minutes to prepare.) Very tasty, VERY creamy! My husband, who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top, one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done.
Read MoreI only give this three stars because it was so bland. I really loved the texture and the ingredients, and I followed the recipe to a 'T'. But after it came out of the oven, both my husband and I reached for the salt, just to give it some taste. I'm not sure how to add more flavor to this, but I'd love to make this again!
Read MoreI made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all, it just takes a few more minutes to prepare.) Very tasty, VERY creamy! My husband, who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top, one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done.
10+++Stars. Restaurant quality and better. First I baked two pie crusts(Pillsbury-ready crusts..much easier) in 9 inch pie plates. Then I made the filling. I used 1 can chicken broth w/roasted veg flavoring to cook chicken. I added more like 5 tbs of butter to cook the onion/celery-I used a heaping 1/3 cup flour and added the whole can of broth and like 3 cups of milk/heavy cream mixture. I wanted alot of sauce to make sure it was plenty of liquid. I used corn, peas, cooked cut up carrots and potatoes(microwave cooks potatoes in no time), and salt and pepper to taste. I then poured my pot pie filling in the pie plates and topped with bisquick mixture(makes a great thick top crust-1 cup bisquick, 1/2 milk and 1 egg mix and pour on top) then cooked for 30 minutes. OH MY!!! DELICIOUS. I think the flavored chicken broth added such wonderful flavors. I've found a keeper with this recipe!
This was one of the most delicious recipes for Chicken Pot Pie-worth the work. I served this to my mother in law and husband and they both loved it. It takes a little bit extra work, but it's well worth it!
Excellent - one of the best around. Instead of milk - I used whipping cream (made it much richer tasting). Also - DON'T USE FROZEN VEGS - pick up red potatoes, fresh carrots, and fresh green beans - but blanch them (the potatoes a little longer). VERY VERY GOOD!
This is what a real pot pie should taste like. I subbed cut up rotisserie chicken, puff pastry for the crust, and added diced par-cooked potatoes. I would disagree with reviewers who subbed/added creamed canned soups to the sauce. The sauce is what makes this pot pie authentic. Absolutely the best comfort dish we've had all winter!
FAB-U-LOUS!!!!! Very tasty. I followed some of the previous suggestions and used light cream instead of milk and added potatoes, salt & pepper. I skipped the herbs because I didn't want them to over-power the dish. I would not reccommend using any kind of canned soup as some reviewers suggested. If you follow the instruction, this sauce tastes authentic, restaurant quality. This recipe is a little bit of work to make during the week, so I prepared the filling the night before. Added the crust the next night and cooked for 45 minutes.
Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie.
The pie turned out really well. To avoid having the filling turn out watery (as I've read some people remark) I used one can chicken broth (instead of 1 cup) with one can of condensed cream of chicken (instead of milk) to make the broth mixture. Add a splash of milk if the filling becomes too thick.
This was my first real attempt at cooking a meal for my parents and brother (my mom is a great cook, so I never really bothered trying). I made a couple of changes (adding potatoes and carrots instead of frozen vegetables, adding a can of cream of chicken soup for extra chicken flavour and richness, and substituting some sage for some of the thyme). This stew invoked a feeding frenzy! It was so good that I am now responsible for making every Sunday dinner from now on! Great recipe!
Tastes good but isn't the BEST I've had. My daughters wouldn't touch it with a 10 foot pole. (I think they're afraid of veggies!!) But my son inhaled it! LOL Took 1 1/2 hours from start to finish. Fine if you have the time but not fine if you come home late from work.
My husband and I LOVE this. I made minor tweaks - fresh veggies instead of frozen, and added a handful of shredded cheddar cheese to the butter/flour/milk mixture. It was delicious!! Also, I doubled it and that much filling was enough to fill one large and two smaller pie crusts. We ate one that night and I froze the other two (unbaked). The two frozen ones cooked up really nicely, even going from pretty much frozen into the oven, just needed longer cooking time. GREAT for pulling out of the freezer on a snowy day!
FANTASTIC! I used left-over chicken and home-made chicken broth but I really feel the fresh parsley made this recipe extra special. I tried keeping to the recipe, but also used a bottom crust as that's the way we like it. This was "Oh so good!" Thank you Corwynn Darkholme for sharing such a FANTASTIC recipe!
This is delicious! I made it exactly, but the one change I made that brought it to the next level, is adding about 2 TBSP of Dry Vermouth to the sauce when thickening. It adds an amazing depth of flavor. Highly recommended to add Vermouth or Sherry to the sauce. Also, when eating it, I realized the filling needed a little salt. I will add a teaspoon of kosher salt next time to the filling.
I only give this three stars because it was so bland. I really loved the texture and the ingredients, and I followed the recipe to a 'T'. But after it came out of the oven, both my husband and I reached for the salt, just to give it some taste. I'm not sure how to add more flavor to this, but I'd love to make this again!
Terrible! I used fresh cream, whole milk, lovely veggies and white meat chicken. The only edible part of the pot pie was the store bought top crust. How the rest could have turned out watery and dry at the same time is a mystery. Bottom of the pie was watery, the meat/veg mix was dry and mealy. What a dissapointment
Absolutely delicious. I used Pillsbury pie crusts (the best!), only 1 cup frozen mixed vegies and 3/4 cup celery and added 1/3 cup chopped carrots. It turned out perfectly! It fit perfectly in the pie and looked terrific! My family and I loved it.
This is wonderful! Absolutely the best way to make chicken pot pie....from scratch. I added mushrooms and had to sub 1/4 tsp dried+ 1/2 tbsp fresh parsley as I didn't have enough fresh. This will be made again and again in my house. Thanks for sharing.
The best pot pie ever!!! I also used one crust on the bottom and one on top. Added potato, carrots, and mushrooms. Absolutely amazing!
first time making a pot pie and i always wanted to do this. I like to say it came out gorgeous!!!!! i loved it and my very critical mother liked it too. Five stars, even though its a basic recipe it can be added and changed easily to your taste, so now ill have fun changingit up!
Good flavor. If you use fresh carrots and potato, make sure you pre-cook them or cut them really small. I didn't and they were kind of still hard.
This was fabulous. I just made it tonight. I used margarine and a non-dairy creamer in place of the milk, but it still turned out very tastey. I used dry parsley because I didn't have any fresh. That might have affected the flavor. I used a pie dough that is also on this site, Pie Crust I, I think, or grandmother's pie crust maybe. It turned out just right. Thank you for a wonderful recipe.
I loved this recipe, I only made two changes. I used two crusts instead of one because I'm one of those people that like a two crusted pot pies, and the second was I added a little bit of chicken boullion. It was an amazing chicken pot pie that my whole famlily loved. I would reccoment this recipe to anyone that wants to serve up a very tasty homemade comfort food supper!
Great recipe! I only had a red onion and that definitely changed the flavor, but my kids still ate it. In fairness, they did just pick the chicken and pie crust out and eat that, but they loved it. I also had some light cream that I needed to use up, so I substituted that for the milk which made it even more delicious!
This is okay-We prefer the "Chicken pot pie IX" recipe. I do like this method of cooking the chicken in broth. Very easy.
my family and friends love this. I skip the pie crust, put it directly into a casserole or 13x9 pan and top with biscuit dough. YUM.
This is a great pie, I made one change, I added left over turkey from Christmas dinner. will make this again and again. My husband and children loved it. This is a keeper.
This is a yummy recipe. I made it last night with the Oil Pie Crust recipe from this site. I used my own homemade stock and it turned out great. Delicious chicken stew!
This is a wonderful recipe. I used whipping cream like another user and it made it really creamy. i also used bisquik for the crust and it turned out really great. will make this again soon
Did it in 2 pie dishes with the top crust only. May try to do a double crust next time. Also, cooked just 1 potato in the broth before doing the butter and onion step. was good I have to say. December 8, 2010
first time making this from scratch and my family loved it!! Made a couple adjustments because of ingredients I didn't have and added a few more flavors because of taste preference but loved the end result!
I had never made pot pie before seeing this recipe and now it's a huge hit in my house. I'm not a fan of frozen mixed veggies, so instead, I dice one large baking potato and a few carrots and boil them in salted water until just tender and add that to the mixture with about a half cup of frozen peas. It always turns out great. I have made this recipe with homemade pie pastry, but I've also used a Pilsbury prepared crust to save time. Corywynn, thanks for this great recipe! It's easy and delicious!
Wow this was awesome! This is a keeper! I wouldn't change a thing in this recipe My kids ate this right up Thank you!
This was SOooooo yummy!! The only thing I changed was I also put a pie crust on the bottom as well as the top. I highly recommend this recipe!
This was a wonderful recipe - thanks for sharing Corwynn! I made a couple changes based on what I had on hand and our diet needs: I substituted deboned left-over whole chicken, fat free half and half, gluten free flour, and the gluten free pie shell recipe from this site. Nom, nom as my son says!
Instead of pie crust I topped this recipe with Fluffy Biscuits by Nancy Horsburg from this site. It was incredible! It is my favorite chicken pot pie recipe. I even took it to my friend recuperating from surgery. I made everything as directed except the pie crust.
Very yummy!! I went with the reviewers recommendation and used 1/3 cup of flour, with chicken broth I used to boil chicken as well as 3cups of heavy whipping cream, then added fresh diced carrots, cooked 1 cup of frozen peas and corn then added to mixture and brought to boil. Then poured in pie shell and covered with bisquick mixture on top (1cup bisquick, 1/2 c milk and 1egg) was delish! Will definitely make again.
The only reason I give this recipe 4 stars is because I think it needs a little more spice. I add garlic salt or powder to give it more flavor. The veggies I use are carrots, potatoes, and peas along with the onion and celery.
This is a great Chicken Pot Pie. It does take a little time to put it all together though, but worth the time when finished! To save time I have used a rotisserie chicken instead. My husband says it gives it a bit more flavor, I agree. Thanks for sharing! I will be making this one again and again!
At last! A recipe that doesn't call for "cream of" anything! Wonderful recipe, better than anything that includes a can. So easy and so versatile!
Yum! Except I used too many onions! I also cut out the celery and added 3 cloves mashed garlic... Oh! I also used 1/2 cream and 1/2 milk.... Scrumptious!
Fairly easy recipe. Some time savers are using frozen veggies and 1/2 can diced potatoes and leftover chicken or turkey. I don't use quite as much butter as what's called for. I prefer this recipe to the others that used canned soups. A+ in my book! Definately in the winter rotation!
I really loved this recipe! It's so nice to have a recipe that does not call for a can of soup! I did increase the sauce ingredients slightly to make more 'gravy', as we served this with mashed potatoes. I used a 2 qt baking dish and used packaged pie crust for the top and bottom. I used canned peas & carrots. This recipe is a keeper, thank you!
This recipe was rather bland. If I made this again, I would definately add more seasonings.
Best pot pie ever! My friend sent me this recipe and we are both hooked. I like to use a turnip for a little extra spice with the starch, and add plenty of Italian Seasoning and cream with mine. I also made it with the leftovers from a roasted chicken that I had cooked the night before and liked the addition of some dark meat. I absolutely cannot wait to make this again!
This is the best chicken pot pie ever. I made this with homemade pie crust and it was delicious. I usually make this with cream of chicken or mushroom soup instead of chicken stock since I'm usually out of it and it turns out fine. Add cubed potatoes, it's wonderful. This is always requested by my mom, who doesn't really like to admit something tastes good that's made by someone else other than herself, so it says something when she requests this!
I made this last night and it was a hit. I parboiled 2 chopped carrots, 2 chopped celery stalks and 1/3 of a chopped onion then added them to the sauce. I also added half a can of french green beans. I made my own crust from a pot pie recipe on this site. Next time though I think I'll try to use more broth and less milk to give the sauce more of a chicken flavor. Otherwise it was excellent.
Great!! I made this for another family and they called for the recipe that night!! I made slight changes...I just boiled, cooled and diced chicken, used 1 can of broth and about 1.5cups of half and half...I dont really measure so they are estimates, i just made mine have plenty of the creamy good stuff!! Also, I used 1 cup of Bisquick, 1/2 cup of milk and 1 egg (mixed with a fork) and poured on top for the crust...bake at 400 for 30 mins...Perfect!!
Great...everyone loved it! Recommend using blanched fresh carrots, potatoes & peas instead of frozen veggies. Also add a little salt and pepper to the sauce.
I used frozen peas and carrots mix, diced up a can of already cooked potatoes (they are already cooled and just the right firmness) along with some fresh mushrooms. I found this to be simple and fast, and just the best flavor. Definitely a keeper!
We all loved this. I loved that it was all homemade and fresh ingredients. I made it stovetop only to serve in bread bowls. I took advice from others as well as adding a couple of items too. I needed a 2nd cup of broth as a result. We used heavy cream instead of milk (only to use it up). I did use the onion & celery as written but instead of frozen veggies I used diced carrot, diced zucchini, chopped broccoli and a couple potatoes diced as suggested. I followed the recipe otherwise and added celery seed and sage. Because it wasn't going in the oven I left it to simmer an addtional half hour. Everyone really loved this!!
This was a tasty dinner! I added 2 cups of chicken broth to avoid dryness and it was just right. I would definitely make this again. In fact, i had left over filling and was just wondering if i could freeze it as a complete pie for next time?
This is a wonderful recipe. I took it to a friend who had surgery. She ate one serving, her husband ate two servings and when I left he assured me, he put the leftovers in the refrigerator where she couldn't find them. The next day I understand there was 'great discussion' over who would get the last bite.
I didn't have the thyme or parsley or the pastry. What I did have was puffed pastry. It was delicious. I also used veg-all.
This was the best pot pie i've ever made. i made some changes though. i added a chunk of onion, couple cloves of garlic and a fresh thyme sprig when cooking the chicken in the broth.then strained the broth. i didn't have any frozen mixed vegetables so just used about a cup and a half of chopped fresh carrots insteadand sauteed them with the onion and celery. I also added 2 tablespoons of fresh thyme instead of the dried. one more thing i did was saute some fresh chopped mushrooms in a seperate pan and added them in as well. it was very good!! thanks.
Excellent!! Used a rotisserie chicken instead of cooking one and used ready-made roll pie crust on top and bottom. Cut the prep time for a busy schedule. Yummy!!
This is one of the best recipes I have ever made from this website and probably the best chicken pot pie I have ever eaten in my life! I liked the fact that it DIDN'T use Campbell's cream of chicken soup. The ease of preparation and the flavor of this pot pie was just so delicious. Thanks so much for this wonderful recipe; I will be making it again this week!!
Very good pot pie, I used a homemade biscut crust, though and it was great as well, I also doubled the recipe to make a larger one for leftovers:) Christina
This recipe was excellent! I used thighs instead of breasts because that was what we had on hand and omitted the egg wash. This was literally the best pot pie I've ever eaten. Will definitely make this again!!
This was a great recipe! I have used the condensed soups in place of the milk and flour and it doesnt taste the same. My family loves this pot pie! It was actually very easy to make also!
very good recipe, especially because there is no "soup" involved. I did find it, like others, bland. It really needs more salt or something. Will make again.
My husband loved this. I thought it was good, also, but a little too much thyme for me. I added a cooked, cubed potato to the vegetables. I'll make it again for him, but use just a little bit less thyme.
This our new favorite pot pie! I used a little more than 2 cups leftover Thanksgiving turkey. I used a bit more salt and pepper and a good splash of Red Hot. My stepson ate almost 1/2 the pie. I am hoping the last piece is still there at lunch time! :)
This was so good! I agree with the other users, next time I won't put as much seasonings because they were really overpowering. I didn't want to use a pie crust b/c I don't like the way they reheat, so I covered the pot pie mix with vented foil (I was afraid that w/o the pie crust the pot pie would dry out) for the first 20 minutes, then I uncovered it during the last 10 minutes and added Pilsbury biscuits to the top. Next time I'll cook the biscuits seperately though b/c they didn't cook on the bottom!! I also defrosted the frozen vegetables in the microwave with a cup of chicken broth and some salt and pepper, and let them sit for a while to absorb the chicken broth flavor.
This was, according to my kids "the bomb". I added cooked potatoes and a little less onion and it was a big hit. Will be making it again soon
This is very good! I made it as stated and it was super yummy. Dont ruin it by using canned cream of (fill-in-the-blank) soup. It doesnt need it at all. My husband loved it. A keeper!
I made chicken soup earlier in the week and used the meat, broth and veggies from the soup (plus frozen veg). Added garlic powder and oregano to the chicken broth mixture, as other reviews recommended. Did everything else according to the recipe. A perfect use of leftovers... will definitely be making it again!
My family LOVED this recipe. Instead of using frozen veggies I cut up baby carrots and potatoes. I boiled the cubed potatoes on the side and then mixed them in with the filling. If you do this just don't over boil them, you want them cooked yet still firm.
I used fresh chopped carrots and potatoes in place of the frozen veggies. Some frozen peas would be good too though. Then i used dried parsley because it's what I had on hand too. More crust would be nice - so maybe using a bottom one too. I skipped the egg on top too.
Delicious recipe. I had some boiled chicken breasts that I needed to use up and doubled the recipe. Put everything in big casserole dish with puff pastry on top; didn't brush with egg white. Added poultry seasoning, fresh garlic, heavy cream instead of milk and more butter. I used frozen onions, crinkle cut carrots and fresh sliced mushrooms instead of the frozen bag of veggies. Husband said this was better than anything frozen. And everyone ate this tonight including the kids! Corwynne's recipes are the best.
Delicious recipe. Restaurant quality.
I had leftover chicken meat so I used that instead of following the first step of boiling chicken. I followed the rest of the recipe. Excptions: I used 1/2 lb of chicken meat, increased the veggies by 1/2 cup, used fresh cauliflower and carrot instead of frozen, didn't have parsely so doubled the thyme and added salt and fresh ground pepper for more flavour. I also used frozen pastry pie shells. The filling made two pies, using those shells, with top and bottom crust. I like having a bottom crust. This is a simple but time consuming recipe, and makes a nice dinner/lunch with a side of salad. I've made it more than once and will again.
The only thing I did differently was to kick up the pepper. I added freshly ground pepper -- however much I liked -- and it was wonderful. The sauce is not too thick or heavy. I did use 1% milk. I might bump up the thyme a bit next time. There were no left overs!
This recipe was amazing. My boyfriend and even my 4 year old loved this pot pie. I used a little extra butter for the sauce and I added potatoes in with the celery and onion.
i am not a pot pie fan. never had one i liked, never tried to make my own. my bf's favorite food is pot pie. so i thought ok, i'll give it another go. replacing milk with half and half, adding 5 tbsp. of butter, and adding potatoes to the mix. when it came out of the oven i also buttered the top and waited until it melted a little before serving. the best and only real pot pie for me. would eat again and again. real hit with bf too!
have made this at least half a dozen times! I make it a "kosher" version - substitute non-dairy creamer & margarine for milk & butter (less cholesteral & can't taste the difference); also good with Bisquick biscuit mix on top !
This was so yummy! I made it exactly as the recipe called for EXCEPT I made a double crust - instead of only having the crust on the top of the pie, I surrounded it with crust, top and bottom. So good! As for the portions, I agree that these were very BIG portions. But the pie is so delicious that you really want to eat the whole thing. Thank you for the recipe. Now I don't have to buy those overpriced, tasteless frozen pot pies.
This actually did taste homemade & I was very pleased. My picky husband tried to eat the entire pan! I added some thinly cut carrots, 1 diced potato(zapped it for about 2 mins in the microwave to soften it),& a little bit of onion. I added a bay leaf in the broth as the chicken was poaching & added poultry seasoning to the entire filling. I used 2 pie crusts, one for the bottom & one for the top. Oh I used a 9x13 pan. Next time will make individuals for different variations.
NOW THIS WAS AMAZING!!!! I did however add some roasted garlic, used two pie shells and potato but it was so awesome that my husband wanted to have the leftovers for lunch the next day. And it was still delicous!!! I put a pie shell on the bottom and one of the top to make it more like an actual pie. I will make this again and again!
Very good, I did like someone else said and used heavy whipping cream. Turned out very good.
I did a bottom and top crust from the site(Best ever pie crust) and it was to die for. I only changed the veg's to our liking and I made more of the sauce as I had a very deep casserole dish.
So very yummy. Like others, I used half and half instead of milk, and fresh veggies on-hand (potatoes, carrots, broccoli) and frozen peas and frozen corn. Baked in oval casserole, used frozen pie crust for top. Did not add salt, but added Penzies chicken soup base to the liquid. OMG. Indescribably good.
It was really good. The pie tasted better the next day when the sauce could thicken up. After removal from the oven, the sauce is runny. The next day, however, it cut up like a pie and re-heated great.
I have made this nearly a dozen times. Love it! I like to use fresh thyme and parsley. I double the parsley. I have even added rosemary a few times. I use frozen peas and carrots, have also added mushrooms. I have made this with lowfat milk and with half and half. I add a clove or two of garlic to the celery and onions, and deglaze the pan with around 1/4-1/2 cup of white wine to the veggies before adding the flour. WONDERFUL!
This is the first recipe I have tried from this site, and it was wonderful. I have been looking for a pot pie recipe and have found it. It was easy to follow, but a little time consuming, but so worth the effort! Thanks
My husband has been asking me to make a pot pie for some time now. I was relunctant to make one because I thought I would mess it up but I came across this recipe and it is definitely a keeper! After reading some of the other reviews, I decided to add potatoes to the filling. I was able to fill two deep dish pie crusts with this recipe. I couldn't have expected a better dish, especially with this being my first attempt ever at making a pot pie.
amazing pot pie, would gladly take the time to make it again. The changes I made were simply out of necessity, I don't have celery, thyme, or frozen vegetables, so I used fresh veggies, steaming them first. I also used a double crust recipe, so I used both halves.
My husband love this dish. I added potatoes to mine and I didn't use the frozen veggies, I just chopped up fresh. It takes a little longer but worth it(I hate frozen veggies). I also use a top and bottom crust. The ultimate comfort food.
Delicious with Rich, Flaky Pie Dough recipe by Pam Anderson. Exquisite!!! Used poultry seasoning instead of thyme. It disapperared in my home in no time by one very hungry man, his teenage son, his wife, and my pugs dancing around hoping for a snack from the table. it was that good!!
Except for using cooked chicken I had in the freezer I made this exactly as directed. Best chicken pot pie ever!
My husband loved it and wants me to make it again. I found it to be a bit bland though.
Delicious! My hubby loved it and that is always a good thing! I sauteed the onions prior to mixing it into the soup mixture. I also used half and half.
