You and Me Chicken Pot Pies

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This dish was very easy to prepare, and very satisfying on a rainy day. I roasted the chicken breasts on the bone in the oven (Ina-style with salt, pepper, and some olive oil. I seasoned every layer, always checking to see if I needed to adjust. I did use 1 tsp dry thyme, instead of fresh. I used a frozen vegetable medly that I added at the last minute along with the chicken so it wouldn't be mushy. My husband and I ate the first two pies on one night, and re-heated the last two pies on the second night. We both agreed that it was better on the second night, as the filling wasn't quite as runny. The crust was wonderful, and the cheese on top browned beautifully. Paired with a crisp salad, it made a wonderful meal! Thank you so much, Elle, for your healthy spin on our favorite recipes! I so appreciate you!

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I made this recipe in hopes of getting lean, delicious dinner. Unfortunately, because I used dried Thyme I forgot to use less and the thyme became VERY overpowering in this dish. I didn't use leeks or celery, but instead added carrots. The recipe called for two medium potatoes, but next time I will reduce this amount.

Overall, there were too many potatoes, too much thyme (my fault, the consistency was sort of gooey, but in a glue-like way, and the phyllo dough was not cooked enough where it touched the filling (and I left it in the oven longer.

The recipe is OK, but certainly could use modifications. I got 6 servings out of this dish since I was being modest on portion size.

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I've hemmed and hawed over making this recipe for nearly a year now--I don't have individual-sized baking dishes; was concerned over negative reviews regarding either no flavor or too much thyme flavor.

With leftover sheets of phyllo in my freezer, I decided to bite the bullet. I'm glad I did.

My changes were pretty minimal--per one review, I sprinkled about 1 T of Adobo seasoning on the chicken breast prior to cooking. It gave a nice salty garlicky flavor to the chicken and added that extra something to the caramelized brown bits the chicken produced in the skillet. I also added two small carrots to the first round of veggies (leek and celery. I quartered them lengthwise and chopped them into 1/4 inch pieces from there. I used homemade stock; decided to cut it to about 1 1/2 c per one review and made sure to add a bit extra salt, since I don't salt my stock. Of course, I tasted everything once the sauce was set and before I poured everything into a casserole--I like a little extra pepper and salt, but things may work for you as is.

That was it. This works perfectly fine in a standard 9x11 glass casserole. Same time, same temp. Make it; you'll make it again. Pot pie heaven.

P.S. Those reviewers complaining about the thyme--did you use fresh? The recipe calls for 1 tbs fresh chopped thyme--you can't substitute dried and use the same measurement. If you must use dried, just use 1 tsp.

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I have made some excellent dishes by Ellie Krieger so I thought this one would be equally tasty, but I was very wrong. The thyme completely overpowered this otherwise bland dish.

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I made this recipe recently for my husband and I by simply cutting the recipe in half- it was the perfect amount for 2 people! Also, I coudln't find leeks at our local grocery store so I left those out, and added carrots and pearl onions. Other than that I made the recipe as is and I thought it was wonderful! It fulfilled my craving for a hearty meal without leaving me feeling like I just ate a stick of butter. The phyllo dough looked great out of the oven - perfect color and flaky on top, but the underneath side was a little bit chewy for me, so next time I think I would use a pie crust on top instead. Everyone should definately try this recipe!

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tastes great, made it a couple of times

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I tried this recipe and didn't care for it. It lacked the flavor of normal pot pies. My niece hated it, I wish it came out better and my husband and mother liked it. I think it needs a few tweaks for my taste.

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Lots of prep and the potatoes needed more cooking time. Used additional phyllo and that made it just about right. Overpowering thyme.

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I made this recipe as written except I doubled the phyllo dough based on reviews. This made just almost enough of a crust. I loved the light creaminess of the dish and didn't miss the extra fat or cream at all. It just didn't have much flavor. I would disagree with the reviewers that said they found the thyme to be overwhelming. I never add salt to my food and I was adding salt to every bite for flavor. My boyfriend enjoyed it more than I did. We think next time we'll try it with a frozen medley of veggies including carrots, more garlic, more parmesan and maybe some asiago cheese that's a little bolder in flavor.

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My husband and I love this recipe. We've made it several times and it's always great. We don't use the thyme because we have never really liked the flavor. The vegetable are great...the fresher the better....don't use frozen veggies (except for the peas! It's so creamy and yummy....but healthy.