Chicken Potpie With Cheddar Crust

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Absolutely delicious! It WAS a lot of work with all the prepping. I made the crust as specified. I wanted to use chicken breasts rather than a whole chicken so lightly grilled them and then placed in a skillet with the chicken stock to simmer. I added all of the carrots and some celery tops to this pan. I followed everything else except I added the cream at the very end without boiling it. I also sauteed the mushrooms separately so I could mix them into 2/3rds of the dish and leave one end mushroom-free for kids who don't like them. The crust was so thick, it didn't quite cook all the way through in 35 mins and we couldn't wait any longer. I think next time, I will do a separate smaller pot pie for the mushroom-free kids. There was more than enough crust to do that.

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I made this for me and my boyfriend yesterday and we both loved it! He said it was the best Chicken Potpie he's ever had. The cheddar crust was amazing and easy to make and handle. The only thing I changed was I used portobello mushrooms instead of the others and I added a can of corn. I will definitely make this again.

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This was soooo awesome! There was a lot of prep work to this recipe, but it is well worth it. This was full of flavor and very creamy. Our children loved it and our 11 yr old had seconds. I will definately make this again.

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This is a wonderful recipe! It is time consuming but cooking is therapy for me so I didn't mind. I did chop the veggies smaller than the picture because they do take longer to soften. Great comfort food!

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I made this last night for dinner. It tasted delicious, however the prep/inactive cook times are waaaay off (which is why only 4 not 5 stars. It took me almost 3 hours to prepare, not including the 35 min bake time, and I consider myself to be an average cook. It took at least 15 minutes just to make the crust. The chicken prep and chopping took a while as well.
I used only crimini mushrooms and added some extra cheese to the mixture before putting on the crust. I also cut up the left over celery and carrots and added them to the broth while simmering for extra flavor and it worked out great. My husband tasted it before I put it in the pan and just wanted to eat it like that out of a bowl and skip the oven!
I will definitely make it again, but maybe a store-bought crust and some already chopped veggies from the Wegmans salad bar to move things along more quickly.

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This chicken pot pie was delicious. Be sure to simmer the bones in the broth after removing the meat and skin, it made a nice rich broth.

Because one of our guests was allergic to mushrooms, I left those out. I made two casseroles, and used 8 very large carrots, chopped for both casseroles. I also cut down on the celery, because two of my guests did not like celery.....I did put in 6 stalks (in two casseroles because I felt it was essential for flavor. You need to keep tasting as you go along and add salt, otherwise it could be quite bland.

It would be easy to add any favorite vegetable to this recipe. We thought of adding corn, asparagus or peas.

The crust was simple to prepare in the food processor and after chilling was easy to roll out and place on the casserole.