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Casserole Queen Pot Pie Recipe

Casserole Queen Pot Pie

Recipe courtesy Sandy Pollock and Crystal Cook

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

Showing 11-20 of 70

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  • on May 20, 2011

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    I am sorry Bobby... this was a bust. I read all the reviews, took their advise and added more flour, salt, and pepper. I cooked and blanced the veggies in salted water and even added 2 teaspoons of dried chicken bouillon to the dish. But the taste was still bland, the sauce was milky, and even though I used two containers, it still bubbled over, spilled onto the bottom of the oven, and filled the kitchen with a burned smell. My family ate it, but we truly prefer my wonderful Chicken Pot Pie recipe. But these ladies were so cute in their 50's outfits! And Throwdown is one of my two favorite shows on television!!! Through you, we get to see the REAL happy America!!!

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  • on December 27, 2010

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    This was great. It easy and feeds a lot of people. You need a very large skillet to combine the ingredients.

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  • on October 05, 2010

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    Was initially interested in this recipe because of the photo--it looks so inviting. Then,while reading the recipe, I see that all the filling goes into a 1.5-qt baking dish and the entire puff pastry goes over that...which means that if the bowl in the photo is a 1.5-qt baking dish, then that silver thing must be a trowel.

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  • on September 30, 2010

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    Very impressed. My Mom whom has always hated chicken pot pie - even she loves it!

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  • on May 07, 2010

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    I'm a big pot pie fan, and this one is honestly my favorite. The filling is rich and creamy and flavorful. The puff pastry is nontraditional but really interesting -- buttery, flaky, and complements the rest of the dish well.

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  • on May 02, 2010

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    As many other reviewers noted, this could've used more flavor and thickening. My filling came out soupy, not even thick enough to be described as a sauce. Next time, I will increase the flour to 1/4 C. and the salt to maybe 1 1/4 tsp. (and more black, or white, pepper, but I didn't measure that. Make sure you season the veggies when you blanch them too. I think there could also be a lot more flavor with extra shallots or a whole onion instead and some bouillon paste. With that, I think it could be pretty great. I'd probably bake it a little longer, though. With puff pastry, once it puffs at a high temp., usually you turn down the oven to let the layers crisp and dry out, which is especially critical with a saucy filling. With my particular oven, next time, I'll try baking it at 425 (conventional for 30-35 minutes and then lowering the temperature to 300 and cooking it 10-15 minutes or so more.

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  • on April 25, 2010

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    I did everything as instructed. My husband loved it but I hated it! It came out with a milky after taste. It came out also too sweet, i think it was the peppers. My dish was bland. I am not sure if I made it wrong, or some people have the touch for making this pot pie. I am just going to stick to the original way of making pot pie.

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  • on April 19, 2010

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    I feel horrible saying this, but this dish turned out very bland. I read the reviews and tried to tweek it, but my entire family just felt it had no flavor. I bought a rotisserie chicken (since it has extra flavor, used more spices, salt, pepper, cream etc. but no "wow" to this dish at all.

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  • on March 13, 2010

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    Changed it up a little ( frozen veggies, added xtra cream, & Chicken boulion cube This was a hit with the whole family!!!

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  • on March 08, 2010

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    I made this recipe for my favorite group of people and I ended up nearly devouring it all! It was by far the best pot pie I have ever tasted... Although I did add a little more cream and less milk than suggested and also a chicken bullion cube... Also I just grabbed a bag of frozen peas and carrots from the freezer section and tossed those in without blanching, simple as that. Also I just used half a red bell pepper and it was perfect! Unforutnately, you MUST use a bigger pan because it would never fit in such a small pan, I used a 2qt and it boiled over so go bigger... But overall, WONDERFUL :D

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