Emeril's Chicken Pot Pies

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This is a great throw down as most all of Emeril's recipes. For those of you that added the total sum of Chef Lagasse,s famous Bam, stick to Betty Crocker.

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The recipe doesn't actually specify how much "essence" to use and you can almost see how someone who is just following the list line by line would assume that they are supposed to dump all of it into the mix...Well, that is what my husband did. We learned how important it is to read the reviews before you make something - someone suggested a tablespoon of essence, which seems about right (2/3 cup was definitely too much! This pot pie could be great, but instead it is in the garbage can and we are desperately trying to re-hydrate. Bam!

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This recipe was hard to read, and it seemed like steps were missing, like how much essence to use? Or when to mix all of the veggies together? I made a different crust (from America's Test Kitchen's blueberry pie and it was really delicious, but I wish that I would've added more stock since the crust soaked up a lot of the juice. Otherwise, I'm glad that I chose this recipe rather than the other pot pie recipes since the spices really made a difference.

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This was a good recipe, the crust was very flaky, and the filling was very flavorful. My husband loved it, and with the two of us cooking, it wasn't too much work. I used rotisserie chicken, store-bought stock, omitted the mushrooms, and used about a tablespoon of Essence since the recipe didn't specify an amount. I also threw in some thyme and red pepper flakes, since my husband likes a little heat. I think the recipe also forgot to mention when to add the carrots and peas to the mix, so I added them with the chicken and parsley at the end. I used a 9x13 pan, so we have lots of leftovers for the week, which makes the process worth it. I cooked it for probably twice as long as called for in order to get the crust golden, but the crust was very delicious, and not too much work if you use a food processor. Will definitely make it again.

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This was a little time consuming recipe for me. I tried to make it a little easier by using boneless skinless chicken breasts instead of having to debone a chicken and I used pre-made pie crusts with the tops. The recipe will fill two of the regular size pie crust instead of doing the individual size. It is the best chicken pot pie I have ever tried! It's really worth the work!

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I am really picky when it comes to pot pies - this is a keeper in my recipes for life!

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I thought this was alot of work, though it was my first time making a pie crust from scratch. I think next time I top it with mashed potatoes instead.

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very simple to make and very well illustrated

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this pot pie has the best flavor and the crust is flaky and delicious!