Casserole Queen Pot Pie

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I'm pregnant and have been craving this since I saw the recipe. I read all the reviews and added more salt and flour like suggested and I really was not impressed. I would have rather just bought a frozen one then have spent the time to make this.

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This pot pie recipe is fantastic. Great flavor! Next time, I will probably increase the flour amount to 3 Tbsp, instead of 2 Tbsp. It was still runny, even after sitting out 20 minutes after baking. Instead of the carrots and onions (which my husband doesn't like, I substituted blanched broccoli and green beans. Yummy!

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This will be the only pot pie I eveer make again. I followed the recipe and also found it could have used a little more salt. I chose to leave it as it was and let others salt theirs individually. The filling was creamy and rich...so delicious! My family loved it. I would suggest using a larger casserole dish though, as mine boiled over a bit. A 3 quart would be right. The puff pastry made it fantastic as well as the addition of the wine. You won't be disappointed.

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Only other pot pie I have made is the Bisquick one which I did not like at all. After seeing the show and reading the reviews, I couldn't wait to try this one. I roasted 4 (approx 2 lbs boneless/skinless chicken breast and shredded that to use instead of a whole chicken. I also used green bell pepper instead of sweet red and frozen pea and fresh carrots. I did add extra salt (1 tsp to final mixture before pouring into casserole dishes. I made three with this recipe, one 1 quart, one 1.5 quart, and one "individual" size. I do recommending checking your slits about 15 minutes into baking and reslicing if needed. Anyone have any experience on freezing this dish?

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I should have read the comments before I attempted this, it definitely needs something, maybe just salt and pepper, or some garlic powder, if I make this again I will heed the advice of the other reviewers.

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This was perfect. The only change I made was to heed the advice of others and add a little more salt. My kids and husband who are all pretty picky devoured this. I did need to use two sheets of puff pastry as one wouldn't cover my dish. This will be a new staple in our house, I'm so glad they shared the recipe.

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We all loved this tasty pot pie. I do agree that it needs a little more salt added during preparation, but you can also make it as written and let people add more salt if desired. I also used a 2 1/2 quart casserole dish. I don't see how it could fit into the size listed.

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I found the filling a little sweet. Between the carrots and the sweet pepper, this almost tasted like it could be a dessert. Of course, everything tasted delicious (although I did take readers' recommendations and add a few boullion cubes instead of just salt to enhance flavor, but it was just too sweet for my liking. Maybe next time I'll go for a green pepper instead of a sweet red pepper, and cut the carrots by half and add some mushrooms. The puff pastry made an excellent topping. Be SURE your slits go all the way through to let steam escape (or you'll end up with a bubbling mess.

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This recipe was rich and creamy - just the way I like it! The puff pastry was also a nice touch since I normally find that other biscuit toppings cover the flavor of the vegetables insides. Yummy recipe ladies! I was so excited to be in the kitchen after watching you guys have so much fun together! Thanks for the great recipe and inspiration!

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This was the best texture and crust I have ever tasted in a pot pie. It does need a little more flavor, though, and I used condensed vegetable broth paste added in when I added the milk. It gave it a really good taste. Also, I think I will add corn and green beans next time.
Some people have mentioned that they didn't know when to cook the potatoes - it says in the recipe that they should be boiled, so I just blanched them with the carrotts.
My brother is vegetarian, think I will make it for him with tofu...