Chicken Pot Pie

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I found this recipie very cool! I didn't know where to find puff pastry sheets so I just made them myself and they came out pretty great! I also put my own little twist on the recipie by putting a small layer of mashed potatoes on top of the vegetable mix and then covering it with the final layer of crust on top to bake. I will not say I was BLOWN away by the recipie...it was simply mediocre...but deffinitely something to make if going to impress a crowd (my family was blown away by such a sophisticated meal. Its also easier simply to run to the store and buy a bag of frozen vegetables and chicken broth to avoid the first 5 steps or so and deffinitely cutting a lot of time in preparation. So in general it was great...maybe would make again...but deffinitely something to leave enough time to prep, bake, and cool because all three of those steps take much time.

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I just made the recipe for the Ultimate Pot Pie. Granted after baking, the sauce was a little thin. I attribute that to the frozen pearl onions. However, upon reheating the next day, the sauce thickened and all things came together. My advice to those who have complained about the thickness of the filling, make the filling in advance, let it sit overnite and finish the next day. I give this recipe, after alterations for time, 5 STARS

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the recipe was good but if you want the "ULTIMATE" Pot Pie paula Deens is the place to be, I made that for dinner and the family L-O-V-E-D it so much there were NO leftovers exept a tiny bit My family ate for lunch!!!!!!

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My roommate and I made this recipe, and were very disappointed when after we ended up with chicken pot soup after following the recipe directions. I wholeheartedly agree that Tyler should try his recipe before publishing it, it would save people a lot of time. However, the fundamental taste of the dish was good, and I would like to try making it again with the proper proportions.

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It was a lot of work for nothing. I trusted the recipe to be correct but obviously is was way off with too much water, no taste, uncooked carrots and onions. Unfortunately I did not read any of the reviews before cooking this mess, I did not think I needed to because it was on the Food Newtork website and must be good. What a fool I was! It was a huge waste of money and time and a disappointment for us at dinner. I will ALWAYS read the reviews before trying another recipe again. I guess I needed be a chef myself to determine what I needed to change to make the recipe work. : (

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This is a good recipe. I have also used Ina's chicken pot pie recipe. She roasts chicken pieces and sautes onions with the butter before adding the flour to make the roux. I modified this recipe by not only sauteing onion, but also celery. I agree with the other cooks that have commented about the amount of stock...four cups seems right for the amount of roux. Oh, and for those who find the carrots undercooked, try blanching them.

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So my husband and I put a Sandra Lee spin on this recipe and use store-bought chicken stock and a rotisserie chicken so that we can enjoy this on cold weekend nights. We LOVE IT. I think the roux is something you learn to eyeball. We half the recipe without any problems.

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Hi,
I've have made Chicken pot pie a few times before. I noticed that after adding the stock to the roux, that it became very watery ( I also only added about 6 cups of stock. No problem, I added about another 1/2 - 3/4 cup of flour. It cam out great.

This is the first recipe that I didn't have to roast a chicken first. This is better because I got to get a little extra chicken stock to use in a different recipe.
I would make this again!.
Thanks Tyler.

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I have made this dish several times and often get requests for it from friends and family. My kids (3 & 7 love it!! I like to boil the chicken myself but would think that a pre cooked store bought chicken could do the job as well if time was an issue.

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I saw Tyler make the chicken pot pie and I had to try it. It seemed so easy, and it was. I have now made it several times, and my husband and friends rave over how delicious it is. It is so quick and easy. In fact I am going to make it again today to welcome in the fall season.