Slimmed Down - Chicken Pot Pie

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Lacking phyllo dough on hand, I used a fresh lavash flatbread that was seasoned with rosemary and other herbsthat I did happen to have. I cut this into slices and layered it onto the pie and then sprayed it with Pam olive oil and then put the pie into the oven per direction. It came out nicely crispy adding a flavored crunch to the pot pie. I also added garlic and smoked paprika to the recipe because I like those flavors.

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Super easy and fairly quick to make!! I added sweet onions and more carrots and tasted wonderfully. I also added twice the flour and 1/2 more water to make it thicker. Perfect for next day leftovers @ room temparature, too!! Enjoy~

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Maybe I am crazy, Matthew, but it seems to me that the recipe tells you the size and number of ramekins in the first line.

Truly, though, this is a very good recipe and easy to make. I add red chile flakes and whatever other vegetables I have on hand. Always satisfies my chicken pot pie craving.

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Ok, so, I read this recipe several times.....have I just missed it?

It never tells you how many ramekins to use or what size! Again, I may have missed it....and seeing as how you cut 4 circles for the tops you can figure it out. But there are others out there like myself that are not very sharp, lol. Be specific!

As I recall, if we send our recipes in for the Showdown, Food Network will test the recipes ONLY AS THEY ARE PRINTED-to the letter. A lot of us do the same when using recipes from FN. I'm just sayin'!! Lol.

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I"ve used this recipe so many times for entetaining; it's so elegant. People don't realize there are turnips in the pie, they think it's a potato. I follow the recipe and cook it until it's thick prior to pouring into the ramekins. I used the extra phyllo dough, cut it into broad strips, sprinke with parmesan cheese, twist and place on a cookie sheet below the ramekins. The phyllo makes an eye appealing presentation. Don't let the idea of turnips keep you from creating this delicous recipe.

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I used what I had on hand -- carrots, onions, mushrooms, and broccoli. The flavor was nice and I liked the dill and lemon zest which is unique. However, the consistency was way too runny for my taste. I had to drain a lot of it out of the pan when transfering to the casserole dish. I would definitely use this recipe again, but I would use more flour and less broth.

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This is good. Not spicy, if you like it that way add some spice. I used peas instead of turnips which no one likes.

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The basic recipe is great, and you can adjust/change it to suit your tastes. I omitted the parsley, dill & lemon zest to make it as simple as possible. I also replaced the turnips with potatoes, and added some frozen sweet green peas. This is a great alternative to the high calorie/high fat versions. It's just as yummy and you can feel good about feeding this to your family!

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I am 20 years old and have been cooking since I was very young, but trying to find fast, good food to cook while in college is hard. This recipe is easy, quick (even more so if prepared ahead of time and healthy and enjoyable. Ten times better than Sandra-Lee's recipe.

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Needs more flavor. Runny