Autumn Chicken Pot Pie

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This is really good and delicious as usual Anne.

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this is to die for!!!

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Very very good! I followed the exact recipe and it came out perfect!!!! Thanks Anne :-

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I can only review the crust. Most delish! Flakey and tasty. My husband is super picky about gravy and creamy stuff, so I make béchamel and added sharp cheddar, sauté carrots, shallots and asparagus, then mixed in chopped chicken breast. We also like bottom and top crust. Love you Anne!!!

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Everyone- I figured it out! How to significantly simplify this without sacrificing anything!!!
Here is what I did differently, first, you will cook all the vegetable together in the chicken broth and use a shredded rotisserie chicken. Add the veggies to oil in the pan as the recipe suggests, also add the squash and the sage at this time, and some herbs de Provence or similar mix. Add a large can of chicken broth and the green beans and bring to a boil, simmering for about an hour or til tender. Strain all veggies out, mix with shredded chicken and put in dishes. Make the roux as suggested adding the broth back in. I found that this needed a bit more salt because cooking the squash in the broth made it sweeter. While the saucy is thickening make the dough as suggested- Anne's dough is soooo good!
If you do this, you will save a lot of time, dishes, and not sacrifice any flavor! I did this the third time I made it and will never go back to the old way!

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WOW! What an amazing recipe! I subsituted my leftover turkey from Thanksgiving--what a wonderful way to use the leftovers! Thank you, Anne!

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So delicious! Yes, it does take a while, but it is worth it. We added peas, corn, and diced fingerling potatoes because we didn't have carrots or green beans handy. We also didn't have enough chicken stock, so we added beef as well and that gave it a nice meaty texture. Then we added 3 sliced bramley apples that we sautéed for a bit in cinnamon. Also, when we roasted the potatoes and butternut squash, we roasted it with minced sage. We added rosemary at the end to the gravy when it was finishing up its simmering.

Despite all the changes we made, it was so good. I can see this becoming a staple in our household!

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absolutely DELICIOUS!! The only negative is it is very time consuming to make.

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I thought this recipe was great! I really enjoyed the crust! The only thing I would say negative is it feeds alot of people. My husband and I are empty nesters. Next time I will cut to a quarter of the recipe. It is labor intensive.

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Beautiful! The crust is awesome and the filling is great just the way it is. Another great recipe from Chef Burrell. Not only are her recipes rockin', we love her personality here and understand that most of her jokes are the "ol' eye-roller" variety. More Anne Burrell!!