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Autumn Chicken Pot Pie Recipe

Autumn Chicken Pot Pie

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (127)

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Average Rating:

Total Reviews: 127

Showing 91-100 of 127

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  • on December 19, 2009

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    I was forewarned by other reviewers that this was gonna be a seriously time-consuming project, so I decided to time it. From beginning to taking it out of the oven was 3 hours, 15 minutes. The pie was certainly good and enjoyed by all, but I gave it 4 stars because there was nothing especially amazing or flavorful about it. Just a solid, good meal! I do have to agree with other users that the crust was the best part. I may not make the pie again simply because of the time it took, but I'll use that pastry crust for other recipes!

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  • on December 09, 2009

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    This is the best pot pie I have ever eaten, although I added potatoes instead, In fact I have never really liked pot pies much, I made this recipe for my husband and ate some too..wow! I can't wait to make it again and again. Thanks for a wonderful recipe!!

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  • on November 15, 2009

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    I have to say, this is THE BEST tasting chicken pot pie I have ever had. Although technically easy (the crust is SUPER simple and yummy, this took me pretty much all afternoon. Even when using a store-bought rotissery chicken, by the time I chopped the veggies, roasted the squash, made the gravy, shredded the chicken. . .my kitchen was so completely cluttered with dishes that I could no longer see my sink. This is definately a weekend dish, but worth the effort if you have the time.

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  • on October 28, 2009

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    This is a nice twist on a old favorite but I do think that the end result, while good, did not really justify the amount of work and time that went into it. Do plan on more than 1 1/2 hours to tackle it from start to finish. After preparing and roasting the squash, cooking the chicken, letting the chicken cool, cooking and reducing the gravy and assembling the pie, most of the afternoon was gone. I do agree with another reviewer that I think the gravy could have used more flavor. The one big bright spot of the recipe was the pastry dough. I must say that the pie crust was very easy and turned out perfectly and I am not a baker. I would make the recipe again but maybe take a few shortcuts.

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  • on October 19, 2009

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    Great recipe! As are all of Anne's recipes. I have a comment for Janet and Debbie who rather than rate the recipe are criticizing her sanitation skills and rating the recipe based on that. And to Bobbi you messed up the ratings for this recipe by asking a stupid question and offered a 1 star rating. Please just stick to criticizing or complimenting the recipe not everything else.

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  • on October 18, 2009

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    After trying the chicken pot pie recipe and loving it, I made extra dough to make an apple tart. Wow, what a great pastry, This is an extra special dough and so versitile. I never had dough roll out so well, its so good I bet I could make frosted cut out cookies with it too! Forget dinner, bring on the dessert,

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  • on October 17, 2009

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    Anne - we love your show. Thank you for all the great recipes and tips!!!! We also love your personality -- you are so much fun to watch!!

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  • on October 14, 2009

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    THIS WAS ABSOLUTELY WONDERFUL - ESPECIALLY THE CRUST. I SUBSTITUTED FROZEN PEAS FOR GREEN BEANS - AND ALSO ADDED 2 CUBES OF CHICKEN BOUILLON TO GRAVY FOR EXTRA FLAVOR.

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  • on October 11, 2009

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    The top of the crust is crisp, the interior soft and buttery. I really like the taste of the cream cheese. I loved the combination of autumnal colors and flavors. Great recipe!

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  • on October 10, 2009

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    For the person who reviewed this recipe (sort of, and didn't know -- haricots verts are green beans. This is a GREAT recipe! I live in New England with a husband who would die for a good pot pie recipe, and this is it! Love Anne! Love the recipe

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