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Family-Style Chicken "Pot" Pie Recipe

Family-Style Chicken "Pot" Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 21-30 of 59

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  • on April 28, 2007

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    this dish was easy & delicious

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  • on April 24, 2007

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    .... but very ummy. But it was a bit more work, I hink next time I'll buy a crust

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  • on February 04, 2007

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    Very nice recipe. The only thing I can suggest if you use as much liquid for the redux as he suggests and if the gravy is too runny, try using some "Arrowroot" to thicken instead of cornstarch, it does not have a starchy after taste. When cooking again, I dramatically reduced the chicken stock and it made a world of difference.

    This has now become a family favorite.

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  • on February 03, 2007

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    The only change I made to the recipe was to make two deep dish "pies" of the crust. It is always a winning hit and I get requests to bring/make it again! Thanks Tyler!

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  • on January 28, 2007

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    I saved some time by using ready made pie crust, precooking the bottom one half the time, worked out great!

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  • on December 23, 2006

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    I used Pepperidge Farm puff pastry and made individual turnovers. Delicious!

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  • on December 18, 2006

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    This is a wonderful recipe. It is a great way to serve a pot pie. Very easy to prepare.

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  • on November 29, 2006

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    ...I've ever made. The crust is amazingly flakey, and the filling is deliciously savory. I'll be making it again for a small intimate dinner party!

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  • on October 27, 2006

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    As I cooked this, the filling was delicious but liquidy and abundant. I had half left over when I filled the pastry-which I put in a pie dish due to the consistency of the filling. I added more flour to the mixture to try to thicken it up but I dont know if it worked. I will use the leftover filling with a store bought crust another time.

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  • on October 17, 2006

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    This was by far the best chicken pie I have ever tasted or made!!

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