My Reviews (8,103)

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 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.

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 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.

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!

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!!

What a fabulous recipe! Thanks so much for posting it. I simmered the chicken and veggies in chicken broth for even more flavor.