Chicken Potpie With Cheddar Crust

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OMG. The crust is the winner. Made this with my neighbor. Now its all she wants to make.

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It did take quite a while to prepare, and my kitchen looked like a hurricane had been through it. BUT it was worth it. Most fabulous pot pie ever. My husband and son don't like mushrooms, so I added 1/2 a rutabega instead. Luved it!!

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This was the best Chicken Potpie I've ever had! I brought it to a Potluck Supper, and it received rave reviews! Only 4 stars because of time involved, but I planned ahead: made the crust 2 days ahead, made the broth and chopped the veggies the day before, so all I had to do was cook and assemble the day of. It did require extra salt and pepper, or it would have been bland. You could take short cuts, but the extra steps for the crust and broth are so worth it! Can't wait to try it with leftover turkey after Thanksgiving

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Fantastic. If you want to save time use puff pastry, I have made it both ways and it is delish!!!

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I love rotisserie chicken and I love pot pie, so I just had to try this! We ate two individual pies the first night and froze two more plus a larger one. The frozen ones were vacuum sealed and unfortunately, the larger pie had a somewhat soggy crust when we reheated it. That was due to condensation upon defrosting it, so my husband made sure to unwrap the little ones and they were the tastiest of all reheated in the toaster oven. We may reheat them from the frozen state next time. I would not skip the broth enhancement, as it really deepens the flavor, but I'm sure that you could take short cuts on the crust if you wanted to. I followed the recipe ingredients as listed except I used all baby bellas because that was what I had on hand. One can add or subtract whatever vegetables they prefer. This does take some time, but you can do it while you watch some football and freeze some for an easy weeknight meal.

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Awesome! I have been searching for an elegant and up to date pot pie recipe for ages and this one is incredible! The crust was so flaky and tender, the filling so perfect. Do have to admit I substituted broccoli for the carrots and celery and dried thyme for fresh and no wine....but OMG, I'm telling all my friends about this one!

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couldn't give it the full 5 stars because I didn't follow the recipe completely, but the way I made it, it turned out fantastic! I'm a busy lady and could not dedicate the time it would take to do this to a "T", so here's what I did:

store bought dough (used trader Joe's
Used Beef stock instead of the whole chicken broth boiling with the bones craziness
used frozen peas (put them in toward the end to not kill them
no mushrooms
used chopped baby carrots
used cut up potatoes (trader joes has a bag with purple, red, and white
used 1 onion

Yumm!!

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The other reviews are very misleading - this recipe is terrible. The prior reviews made me think that this would be a hit and that it would impress my new husband – and unfortunately, we were both disappointed! First, the recipe calls for way too much thyme. The thyme flavoring is so overpowering, that I scraped each vegetable clean of the gravy/sauce before consuming. Next, the cheddar crust did not mix or bake properly. The crust, despite being golden brown on top, was completely undercooked. Instead of a dense crust, it might have been better to substitute a cheddar biscuit dough. Third, the recipe overflowed a 3 qt casserole dish. My filling filled a 3 qt dish and a 1.5 qt soufflé pan. Unfortunately, it made so much and it was so terrible, that I am considering tossing out the leftovers instead of saving them. Finally, the recipe took entirely too long to make. I would estimate that it took me close to three hours to prepare (includes time to make the stock.

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Divine!! This is easily customizable, too. I was out of celery, so used a little celery seed, subbed regular button mushrooms, added some diced potato and petite peas. I also seared off a few large chicken breasts instead of using the rotisserie chicken. Yes, this takes a little time. But if this is a dish you end up loving as much as we do, you could do a lot of this prep ahead of time. Make a bunch of ckn stock, and freeze. Then dice all veggies (except mushrooms and freeze together. You could also cook a bunch of ckn ahead of time, shred it up and then freeze that as well. I bet you can even freeze this crust, since it's similar to any pie crust, and those all freeze well. The crust is what makes this, so please, please don't go buy a store bought crust. Make it once, when you see you love it, pre-prep so you can have this quickly any night of the week!

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I substituted peas for mushrooms...my family doesn't care for mushrooms...and it is awesome. I added the peas right with the chicken. IT WAS GREAT!

Chill the crust longer than an hour---it will still be sticky at just an hour.