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Chicken in a Pot, No Pie Recipe

Chicken in a Pot, No Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (101)

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Average Rating:

Total Reviews: 101

Showing 21-30 of 101

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  • on March 17, 2008

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    This was a great recipe. My husband loved and asked me to make it again. We increased the flour to 7 TBLS to thicken per another reviewers recommendation

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  • on February 09, 2008

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    It was perfect as given. I did top with some flaky store bought biscuits which made it a bit more filling.

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  • on December 30, 2007

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    this dish has fantastic flavor with a few changes. It starts out as a soup to make it thick I added 7tablesoons of flour and to make it really yummy 2 glasses of wine. I also slow cooked it on low heat for a long time to thicken it up. I served it to company and they loved it.

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  • on December 17, 2007

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    I like the tarragon addition, a classic flavouring with chicken, of course, and the use of poultry seasoning helps a lot with flavour. The asparagus can be omitted as some other reviewers have done. One can turn it into a real pot pie with the addition of store-bought puff pastry, or, as another recipe on this site does, one can use can use canned croissant dough and still remain faithful to the quick 'n easy philosophy, Ms. Ray espouses.

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  • on November 16, 2007

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    I am amazed at how much I love this dish. This is a perfect dish for cool or rainy fall days. It instantly warms you to your toes and the aroma is like a soothing vapor. I put in a little extra potatoes and carrots and do not use the asparagus. I have made this up on weekends to serve early in the week and it is even more flavorful. Thanks Rachel. This is almost as comforting as the mac n cheese at the Brooklyn Diner. Believe me, there is no better compliment.

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  • on October 23, 2007

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    My son and I made this last night. It was really good. He is not a big vegetable eater, but he ate every bite of his soup. It was a great meal for the cool, rainy weather we were having. Warmed us right up.

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  • on October 11, 2007

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    Had to add 3 tablespoons of flour to stock and simmer for an hour. Didn't have tarragon so I added more course black pepper and poultry seasoning. My husband LOVED this as well as my 11 month old daughter. Will make it again with the Tarragon!

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  • on August 31, 2007

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    I actually had all day, so I took a lot longer than 30 minutes, but this was sooo good. I can't eat regular pot pies due to a gluten intolerance (no wheat, barley, rye, etc., so this recipe was a God-send for me. I'll definately be making this one again, probably using the 30-minute method!

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  • on August 16, 2007

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    easy to make and tasty to

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  • on August 01, 2007

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    This was a great end to a rainy day. I used biscuits instead of rustic bread. Also a great way to pack on the veggies. Thanks

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