Chicken in a Pot, No Pie

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Although this was a good enough recipe, it wasn't as spectacular as I had expected based on the reviews. I reduced the amount of liquids by using one cup of wine and only two cups of broth which matched up perfectly with the three tablespoons of flour. In place of asparagus I used fresh green beans and beyond that I followed the recipe exactly. The result was good, but I'm not sure I'd make it again.

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I made this the other night and my son and I ate almost all of it. I like my veggies larger so I didn't dice them so I had to cook it a little longer. I, also, had to add flour to make it thicker. I am looking forward to the asparagus and the tarragon since I had neither of these. Absolutely, the best meal that I have ever prepared. I will have to serve it with rice the next time I prepare it so we don't eat quite as much.

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This recipe couldn't be better. It's delicious, inexpensive, colorful, chock full of vegetables, filling, and feeds a crowd. I fed 5 with this pot, including a college athlete who eats 8,000 calories a day, and still had some leftovers - and everyone had seconds. For those who said this was too soupy, I let mine sit for about 30 minutes (didn't add the asparagus or peas until right before I served it and it thickened considerably, even with the 6 cups of liquid. I also cooked the potatoes almost until they were mushy before I added the liquid, and that also thickened the soup. I highly recommend this. It's a great "inclement weather" meal. Next time I'll probably add sliced button mushrooms to the veggie mix, just because I like them, not because the soup was missing anything. The asparagus was a nice and surprising touch to this soup, and pleased even my picky eaters!

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Luckily I read other reviewers' comments before starting to make this dish. I cut the chicken broth down to 3 1/2 cups but it was still too soup-y. I ended up using 8 tbsp of flour in total. This was thick enough but I wanted it to really be a pot pie consistency so I combined 2 tbsp of cornstarch in 2 tbsp of cold chicken broth, and added that. I wonder if I could have used just the cornstarch slurry instead of all that flour? I couldn't find fresh tarragon, so I used about 1 tbsp dried tarragon instead. I also omitted the asparagus, as I don't find it a traditional pot pie veggie. I would recommend using two medium-sized baking potatoes, as I used two large ones and it was way too much. I did find that I needed to add more poultry seasoning than recommended, and a lot of salt and pepper. This recipe makes tons - I would say about 6 servings, not 4. (I am on day 3 of leftovers! - does anyone know if this freezes well? I also used Pillsbury biscuits per another reviewer's recommendation, yummy.

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This was a wonderful dish. You keep suprising me. LOVE LOVE U.

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I really like the way the seasonings in this recipe come together. It even tastes good as a vegetable soup.

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It was quick & delicious... YOU MUST TRY!!
Thanks Rach..

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I only put in 3 cups of stock and it was still a little soupy. You definitely need more flour to thicken it up - but otherwise it tastes really yummy and is a quick dinner. I left out the asparagus and added frozen green beans instead.

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was good and quick nothing more or less

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My son (5yo saw this episode yesterday & had to have it. So, I made it tonight for dinner. Didn't have wine, so I used stock. I made quite a few changes to the original recepie, but it was still great. For instance; turnips instead of potatoes. added yellow squash & zuchinni. no asparagus (too much for my kids. I used 2 1/2T of flour & only about 2C of liquid added in slowly because it was starting to look soupy.
The sauce was the PERFECT consistency when done and my son ate 3 plates! Since I didn't have tarragon, I used an asain spice blend instead to give it some pop. My kids are actually looking forward to the leftovers with noodles tomorrow!
Good job Rachel!