Chicken Pot Pie

Total Time:
2 hr 30 min
Prep:
55 min
Inactive:
30 min
Cook:
1 hr 5 min

Yield:
about 6 servings
Level:
Intermediate

Ingredients
  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 6 tablespoons flour
  • 2 cups chicken stock
  • 1 cup half and half
  • 2 cups diced potatoes, blanched
  • 1 cup diced carrots, blanched
  • 1 cup sweet peas
  • 2 cups shredded chicken, cooked
  • 2 tablespoons finely chopped parsley
  • 1 recipe Basic Savory Crust (recipe follows)
  • Salt and pepper
  • Basic Savory Pie Crust
  • 3 1/4 cups flour
  • 1 teaspoon salt
  • 1 1/2 cups cold lard or solid vegetable shortening
  • 4 to 5 tablespoons ice water
Directions

Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square baking pan.

In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.

Remove from the oven and cool for 5 minutes before serving.

Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a square baking pan. Fill and proceed as directed in the recipe.

Yield: 2 pie crusts


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4.4 87
I just made this tonight and everyone of my family enjoyed the meal. It was really great item not reviewed by moderator and published
I made this with 12 oz frozen peas,carrots,corn and cut green beans, 8 oz. sliced button mushrooms. I omitted the celery and when i seasoned used celery salt instead of regular salt. The flavored salt worked to replace celery flavor without the celery. I added more broth too. I used a costco rotisserie chicken with the juices that were in the package. Wow did this taste great. Best i ever had. item not reviewed by moderator and published
It turned out perfect I forgot to blanch the carrots so there was a little crunch I also added 1/2 cup mushrooms. I will make again and I will make 2 of them it was gone to fast. I used Pillsbury pie crust and it turned out great I washed it with a little butter and egg wash. item not reviewed by moderator and published
Excellent!!! this has to be my favorite chicken pot pie recipe I've ever tasted. I used left over roasted chicken and Pillsbury pie crusts. My husband doesn't even like chicken pot pie, and he ate every bit and said it was the best he's ever tasted. thanks!!! item not reviewed by moderator and published
I use split breasts with bones in. Roast them with a little olive oil, S&P. Let them cook and chunk or shred. Other than that, This recipe is fantastic. Everything you could look for in a good chicken pot pie. Also, forgive my laziness, but prepackaged pie crusts work just fine. item not reviewed by moderator and published
I did this recipe, except that I substituted a cup of frozen peas, and a cup of fresh sliced mushrooms for the potatoes. I stirred them in with the chicken and let it warm up. I also added a 1/3 cup of cheddar cheese. I used Zatarin's garlic and herb spice, and reduced the salt. I used a double crust instead of a top crust over a casserole. item not reviewed by moderator and published
I have used this recipe you years and love it. People tell me that I make the best pot pie! item not reviewed by moderator and published
Great recipe!!! I have made it several times and made a few changes. I use the Pillsbury pie crusts to save time. I also use a can of Cream of Celery Soup with 1-1/2 cups of Chicken Stock and lighten up on the half and half. The Celery soup is thick and creamy and less fattening than the half and half. I also added leeks in with the onion and celery and used a few more herbs such as Chervil to the sauce. item not reviewed by moderator and published
I will definitely use a different crust next time..but delicious filling! item not reviewed by moderator and published
Sooo good item not reviewed by moderator and published
AWESOME Pot Pie. This is an incredible recipe that my family and friends love. We usually make a double batch and freeze it to have it for a quick meal. If you like Chicken Pot Pie try this recipe! item not reviewed by moderator and published
Loved it, but the onions were a bit much. I would cut back on that a little. Wouldn't change anything else. I might add mushrooms next time, but that is just me. Oh, btw, why does the ingredient list include 2 tblspns of parsley and then not use it in making the pie? I bought it chopped it and then it was a leftover ingredient. Should have read it through first, but ingredient list needs to be updated. item not reviewed by moderator and published
This is the best chicken pot pie I've ever eaten or made. My family loves it, and loves me more when I make it! Chopping all of the fresh veggies is a little time consuming, but totally worth it. I've made the pie crust, and it's excellent, but I've also used refrigerated pie crusts which are easy and delicious on the fly. Perfect recipe. item not reviewed by moderator and published
My family loves this recipe and it's a staple during the winter months. I've made it easier by using canned diced potatoes (drained), frozen peas/carrots and ready made refrigerated pie crust. It makes this recipe alot easier & faster. I also add 1 tsp dried sage & thyme to the mixture. It's delicious! item not reviewed by moderator and published
The crust was horrible but the filling was delicious! Someone please fix the crust recipe! Next time I will use a pre-made crust. item not reviewed by moderator and published
I love Emril. I love Chicken Pot Pie. Put em' together and whatcha get? POOF! Best food EVER! item not reviewed by moderator and published
My first time attempting a chicken pot pie, was making it for my BF and it was perfect!!! He could not stop raving about it for days. I followed everything as stated except I used Pillsbury pie crusts and they were perfect. The only thing is that the directions don't tell you when to add the parsley but I did that when I incorporated everything together before I put it in the crust. Measurements were perfect. item not reviewed by moderator and published
great base recipe! i decided to use a premade crust. and i cut back the flour and butter for the roux to 4 tbs each and it was more than thick enough. i also added a chicken boulion cube to the chicken stock. and i used a 1/2 cup heavy cream instead of 1 cup half n half. didnt have the celery either and i also cubed the chicken instead of shredding it. it was amazing and i will make it again for sure. item not reviewed by moderator and published
Very good. I did cheat and used crescent roll dough for the crust but it turned out amazingly well. item not reviewed by moderator and published
This was a very delicious pot pie. I did make the crust and when I baked the pot pie the dough wasn't fully cooked. The top crust was delicious, but the bottom wasn't cooked all the way. I think that I will bake it on the bottom rack and I'm sure it will be cooked all the way. My husband couldn't get enough of this pie. I will wear this one out, I already saved 2 cups of chicken from my chicken soup!!! item not reviewed by moderator and published
AWESOME. I didn't use celery, so I doubled the onions, and used extra frozen pie crust I had made...it was YUMMY. Thanks Emeril, you're a peach item not reviewed by moderator and published
This came out great. I used mushrooms for lack of carrots and a bit of garlic. I would love to make the crust tonight but have no lard. I will make some biscuits instead. item not reviewed by moderator and published
This is my go to pot pie recipe. I only use the filling, adding mushrooms and pearl onions. I eliminate the peas ( can't eat them. I use puff pastry on the top. At times I have used skim milk instead of the half and half. Still delicious. There are only 2 of us so I usually make the full batch and make individual pies and freeze them without the pastry. They freeze very well if you add a bit more liquid. Nice to have a quick meal ready to pop in the oven on a week night. item not reviewed by moderator and published
Excellent!! I loved this recipe. I used frozen deep dish pie crust and baked chicken breasts (seasoned). However I didn't add the onion - Also, I added a few extra ingredients so I could freeze the leftover. There was plenty to use for several single servings, or another pie. Wonderful! item not reviewed by moderator and published
Nice. I worry that without my modifications, though, this wouldn't have been very flavorful. I poached my chicken in stock and veggies. I used my own pie crust recipe (just butter, flour, salt, and water). I think the most influential change I made is that I added three or four large cloves of minced garlic, fresh sage, and fresh rosemary to the roux. I also used more stock in my roux as it seemed to thicken much too quickly. All in all, a nice pie. I'm eating the leftovers right now and it seems a little dry today but it was a hit last night. item not reviewed by moderator and published
First, to those of you who've had problems with the crust: Follow Emeril's directions! Even though there are numerous negative reviews about the crust, I followed what was written and it was perfect. The secret to success is to add enough ice water...maybe a little more than what's called for. Ice water is what holds the other ingredients together. If the crust is greasy or if it won't hold together, most likely it's because not enough ice water has been added to bind all the ingredients. As for the filling, I added some leftover asparagus and instead of half & half, which I didn't have, I used one cup of leftover chicken gravy. And because we like spicier, more flavorful entrees, I used McCormick Italian Seasoning to add a little extra zip. This is an excellent "basic" recipe; one that gives a good foundation for each cook to personalize. Use whatever leftover veggies you have, add your own personal touches and don't be afraid to experiment. We loved it, and I'll defintely add this to my "go to" recipes when I need something reliable. Thanks Emeril! item not reviewed by moderator and published
I rarely make my own dough because the Pillsbury crust is so good. It makes life easier as well. The filling is delicious! I added fresh thyme and rosemary and I used 1cup sweet potato and 1 cup regular potato. item not reviewed by moderator and published
Trying this recipe this week and am curious abt using crescent rolls as dough item not reviewed by moderator and published
loved it and now i need to make it for 80 people on Saturday. I have done the math and now i need a shopping list. item not reviewed by moderator and published
I'm a vegetarian and was looking for a recipe to modify to a vegetarian "chikn" pot pie using Morningstar Farms' chicken strips. I used this in a slightly smaller quantity of butter/flour, vegetable stock, and cream with peas, carrots, a little corn, onions, and "chicken" strips. Unfortunately the pie crusts I had gotten to use were a little over-the-hill and decided instead to place the filling directly into a pie pan and pour some breadcrumbs and shredded cheddar on top. Was absolutely delicious and pretty easy! Highly recommended! item not reviewed by moderator and published
The filling recipe is awesome! Tastes better the next day. Unfortunately the crust is horrible. I cooked it for nearly 2 hours trying to brown up the crust. I'm guessing somebody fat fingered the amount of shortening/lard. Using this recipe the crust was nearly impossible to work with. It kept separating and cracking. I should have known it was wrong. I'll be sure to read comments from now on. item not reviewed by moderator and published
I purchased the pie crusts (I was short on time) and Emeril's filling was enough to fill TWO normal sized 9 inch pie plates to just over the brim. I did add a bit more chicken though. I fed my family of five and our best friends, also a family of five, and the praises for the meal were fantastic. Thank you Emeril for your wonderful recipes! item not reviewed by moderator and published
it should be more like 1/2 cup!! take my word for it, i thought that sounded like too much but, were talkin Emeril here, so i used that much. dont do it. try 1/2 cup. i didnt read the other reviews warning me of this until it was out of the oven and too late. you would think this would get corrected by now. the filling is good though so i salvaged it out and made the barefoot ladies dough. it seems to be right but its not out of the oven yet. i'll be sure to read the reviews first from now on. Emeril still rules! item not reviewed by moderator and published
1 1/2 cups of shortening is far too much. I wasn't even up to a cup of shortening before the flour mixture was "a coarse meal." Even before starting this, I figured that was far to much fat for the crust. I stopped there and began to add water, 1 TBSP at a time. Even without the full 1 1/2 cups of shortening, I had to keep adding water beyond 5 TBSPs to get the dough to begin to come together in the slightest. This was such a disappointment. Crusts like this really shouldn't take more than 5 minutes to come together, and I figure while I'm getting the filling ready it will chill. FYI: I'm sure that there is a correct version of this recipe that perhaps didn't make it to the site. I've seen - more often than not - recipes on Foodnetwork.com that have incorrectly stated measurements. I'm not someone just complaining because recipes don't work. I have seen this as compared to shows and the recipe that is posted; I've heard from friends and family alike who have issues with ingredients as posted online. So, perhaps this is a very good recipe, if it were properly posted. Taste of filling = great :) item not reviewed by moderator and published
The ingredients were simple yet well put together. I used my own home made puff pastry dough and it worked out great. It was a great recipe and will tell all i know about it. thanks item not reviewed by moderator and published
My boyfriend is a chef and approved of this dish. I used another pie dough recipe that I've used before so i can't comment too much on that. But the gravy in this pot pie was excellent. item not reviewed by moderator and published
Did use a pre made pie dough. Cooked bottom crust before filling. EXCELLENT...love this recipe. item not reviewed by moderator and published
Filling was delicious. Added mushrooms, garlic and shallots to the sauce. But the crust turned out very poorly. There must be an error in the ingredients because it seemed to have too much shortening and literally did not bake through. We ended up scraping off the crust and eating the filling. Very time consuming - you do end up with a delicious homemade filling but making the crust adds to the time to make it and also for me just did not work at all. I may try this again using the filling and substituting a regular pie crust recipe instead. item not reviewed by moderator and published
What a great combo of flavors! The greatest taste I've ever encountered. Bam he's great! Virginia from Il. item not reviewed by moderator and published
Took the advice of earlier reviewers and just used a store-bought crust; can only do so much on a weeknight anyway. But everyone loved it, including a comment that "the best part about it is eating it." Used leftover roasted chicken and the Ingredients for this are similar enough that it was easy to get a pot of stock going at the same time. item not reviewed by moderator and published
We loved it....I also had trouble with the crust...will use my own pie crust recipe the next time. The ingredients were super....will definitely make again! item not reviewed by moderator and published
i added sage, thyme and tarragon and it was great item not reviewed by moderator and published
Very few ingredients makes this an easy meal. Sauce came out perfect veggies were perfectly cooked with just enough crunch in them. Not a fan of peas so I substituted it with broccali. This meal was fantastic. item not reviewed by moderator and published
Wow its great and the best part is you can customize it to your taste Thanks Emeril item not reviewed by moderator and published
filling was very good,crust not so good.I used the v.shortning,terible,if I make it again I will use my pie crust instead! item not reviewed by moderator and published
I made the chicken pot pie, and neither my son or my husband like chicken pot pie, but they loved this recipe, the only thing I did differant was I used my own pie crust. item not reviewed by moderator and published
Comfort food at it's best, chicken pot pie is! We loved the filling, simply delicious. I used the crust recipe - against my better judgement - and it was horrid. WAY too much lard/shortening, it did not roll out well, and when baked it was simultaneously greasy and terribly fall-apart, crumbly, grainy. I will make again, but use my standard butter pie crust. Also, I added extra fresh herbs (oregano, fresh turkish bay leaf, & thyme) and corn. item not reviewed by moderator and published
I followed the recipe, but added a few dashes of hot sauce and a sprinkle of celery seed, and also used store bought pie dough and thought it was a great basic pot pie recipe. Not your typical Emeril recipe but for my first venture we really enjoyed the filling! item not reviewed by moderator and published
This is an excellent recipe and me and my husband have been cooking for years. The ONLY thing I changed was that I added 1/2 tsp of dried thyme and divided it among 2 pre-made pie shells. It came out way better than it would have without it I think. item not reviewed by moderator and published
I added green beans and corn. I didn't even try to make the crust but the store bought was fine. The filling is really yummy. I did think it was a little time consuming but I wouldn't say difficult - mostly 'cause I didn't make the crust. Both of us who ate it did end up seasoning it to get a little more flavor. item not reviewed by moderator and published
I LOVE this recipe and so does my husband, I am actually making it again tonight! I used a store bought refrigerated pie crust, still was good! I am a beginner cook and it was actually easy for me to make and not mess up! item not reviewed by moderator and published
The filling was very good. I didn't make the suggested pie crust due to previous reviews, so I used another pie crust recipe I like : 1 cup of flour, 1/2 cup shortening, 1/4 cup cold water. Turned out perfectly! It sure was a lot of work to make and time consuming for me. But, my husband thoroughly enjoyed it, making it worthwhile! item not reviewed by moderator and published
Ok Emeril, why are you holding out?? This is a BASIC recipe, lacking the usual Emeril flare. I added chopped fresh sage, rosemary, thyme, and garlic to the mix, as well as a splash or two of tobasco, (believe me it does NOT make this dish spicy). I also added garlic and herb seasoning, italian herb seasoning, and a dash of my favorite seasonings like paprika and chile pepper, which again do NOT heat up the dish, but awakens it with more flavor. Important: I baked my chicken first in a marinade of balsamic vinegar, garlic and olive oil, to give a small but needed zing to this dish. I topped this dish with pastry dough I jsut rolled out thinner, store bought, and made garlic croutons with the left over dough to add to individual pot pies when the crusty topping is devoured. I always make each pot pit in an individual dish, because who really wants to share?? lol..EXCELLENTLY FLAVORFUL :) item not reviewed by moderator and published
This is a great dreary day comfort food dish! I used mushrooms instead of peas and used the Pillsbury ready-made crust. The only complaint I have is that the addition of the parsley isn't mentioned in the directions so I forgot to add it the first 2 times I made it. item not reviewed by moderator and published
This is the best chicken pot pie I have ever made. I had a friend of mine over for dinner and he said the same thing. Very rich...so not for dieters, but well worth the treat. I cheated and bought a prepared pie shell. So, it was pretty easy to put together. Thanks Emeril! Your recipes are always the best. item not reviewed by moderator and published
I have always been a little afraid of tackling chicken pot pie but had some leftover roasted chicken and decided to give it a whirl. I added baby bella mushrooms for more flavor and made 50% more sauce based on some of the reviews and it came out great. I also used puff pastry to save some time. It made four very very large individual ramekins but we ate two and froze two for later. I am now making delicious chicken stock from the carcass. YUM item not reviewed by moderator and published
The prep time involved was well worth every minute. The pie turned out absolutely terrific. I had never made a pot pie until now and had not even blanched vegetables. None of that mattered. I just can't say enough wonderful thing about this delicious pot pie. item not reviewed by moderator and published
After reading the reviews about the problems with the crust, I used the pie crust recipe fom Emeril's "Miss Hildas Meat and Potato Pie". I also added a little fennel along with the other vegetables. It was the best pot pie ever. I basked in the compliments from family and friends. This one is a keeper. Thanks, Emeril. item not reviewed by moderator and published
The ingredients were delicious, however, the recipe for the crust calls for 1 1/2 cups of lard or solid shortening. This seems way too much, the crust breaks apart and cant be rolled out. I followed the online measurements carefully and it didnt work. Sorry, someone should relook at the crust recipe. item not reviewed by moderator and published
My husband and I loved this recipe! I cheated a bit and used puff pastry for the crust and I also added some crimini mushrooms that I had. It is the best pot pie we have tried by far! item not reviewed by moderator and published
This was the BEST pot pie! I used leftover Boneless Turkey Breast I had seasoned and roasted with Emeril's Turkey rub. I pre-roasted the peas and carrots in the oven with olive oil and S/P rather than blanching. I blanched the potatoes in salted water as directed. Based on the previous reviews I used my own pie crust and brushed the top with an egg wash. I was truly impressed with the results. This is a must have recipe for the winter. item not reviewed by moderator and published
I used my family's pie crust recipe and kept everything else the same. It was to die for! Thanks for a great and easy recipe!!! item not reviewed by moderator and published
Excellent! flavor but a little dry, definitely needs more stock and/or half and half for more gravy. I used a prepared crust, top and bottom. Prep time is mostly slicing and dicing so if you are good with a knife it can be cut in half. Overall a very good chicken pot pie. item not reviewed by moderator and published
Do not use the Savory Pie Crust recipe to compile this dish. The pot pie filling turned out great but there is something dreadfully wrong with the crust. I make a terrific crust and should have used my own recipe or I should have taken the time to read the reviews myself. I would have learned that everyone that rated this Chicken Pot Pie 5 stars used a store bought crust! If you use your own crust recipe or use a store bought crust you will be pleased with how this Pot Pie turns out. item not reviewed by moderator and published
This dish was pretty tasty but it just wasn't worth as long as it took to prepare. I would recommend for beginners to buy the pastry, mine didn't turn out quiet right and I think the pastry is pretty important in chicken pot pie. item not reviewed by moderator and published
this was so good and easy -- although i actually cheated and used pre-made pie crust...so i had to bake it a little longer to get my top and bottoms crispy. I also added broccoli b/c we love it. I put a bit of egg wash on top of my crust and was good to go! i also made one to bring to a friend that just had a baby -- so all they have to do is pop it in the oven! item not reviewed by moderator and published
It was very good. My family loved it, though the crust was a little too dry. I will make it again for sure. item not reviewed by moderator and published
This is a great recipe. The only thing I changed (and I hate it when people change recipes, especially when they do change it and the have the nerve to complain that it didn't taste very good) is that I used the pie crust recipe fom Emeril's "Miss Hildas Meat and Potato Pie" recipe. It has the same amount of flour, salt, and water but has a different ratio of butter and shortening (2 sticks of butter and 1/4 C. shortening). That pie crust is amazing every time. The filling was made per the recipe and came out perfect. item not reviewed by moderator and published
This is the best chicken pot pie i have ever tasted!!!! Seriously you have to try it! Its so delicious. To make a quicker easier pie, i used store bought pie crust, and it came out so yummy and flaky. I also add a couple cloves of garlic when i saute'd the onions and celery, and it gave it great flavor! I double this recipe everytime cause my family eats it all in a flash. My whole family came here, and i made like 4 pies, and we only ended up having like 1/4 of 1 pie left. No one was dissapointed. If you haven't tried chicken pot pie, or you don't like it, you are gonna change your mind when you try this recipe, its out of this world! Emeril your the best! item not reviewed by moderator and published
I don't know, maybe I'm just not good at making crusts, but this one was pretty straight forward and it flopped completely. I followed all the directions to a t, but the filling came out so thick and all I could taste was flour..yuck. But, I tried again. This time I used a store bought crust, only on the top, half the potatoes and didn't simmer on the stovetop for as long. It came out GREAT. Would definitely make again. item not reviewed by moderator and published
I've made this a few times for the family and it's a hit. I just buy the pre-made dough and make it in a pie dish. You have to bake it longer to get the crust a nice golden brown (around 40-45 minutes), but it tastes great and is much easier than making the dough yourself. item not reviewed by moderator and published
Filling is tasty. Crust recipe must be a missprint. There's too much shortening. Dough can't be easily handled and never cooks to anything resembling flaky. It's a big heap of hot shortening. Beware. Like all the reviewers who rate this high, use an alternate crust. Can an editor from Food TV please review and verify the pastry ingredient quantities? item not reviewed by moderator and published
We very seldom eat pot pie, but I had a taste for this comfort food. It was relatively simple, only change I made was to use a ready-made pie crust. It's a keeper. Thanks Emeril! item not reviewed by moderator and published
This was fantastic. I used 2% milk and reduced the amount of butter to keep the calories down, but other than that - didn't change a thing. This really was a GREAT recipe. Thanks! item not reviewed by moderator and published
This recipe is perfect, and really not that hard at all. I also used the store-bought crust, and reduced the amount of cream by half, but I added mushrooms, green peppers, and extra veggies. The result filled a 9" pie plate with enough leftovers for 2 individual pot-pies. And the flavor was amazing! item not reviewed by moderator and published
I'm from Pennsylvania Dutch country, and we would call this recipe Chicken Pie. Chicken Pot Pie is completely different! That being said, this is a very good Chicken Pie recipe!! I have been trying to duplicate my grandma's PA Dutch recipes, and this one would have made her proud! Although, I did cheat and buy store made pie crust, but you could not tell it wasn't homemade! I made this in a deep dish pie pan, but the recipe makes too much filling for just one pie.I guess that's why Emeril put it in a 9x9 inch pan. Still turned out fabulous, and I have left over filling to pour over biscuits for a quick second dinner!Thanks Emeril! item not reviewed by moderator and published
Excellence by Emeril! item not reviewed by moderator and published
The recipe was easy to understand and quite tastey. I didn't make two crusts as suggested and it was perfect! I'm never going to buy banquet again. Everyone loved this version. item not reviewed by moderator and published
While the contents of the recipe was good, the recipe for the crust was pathetic. It ruined the entire dinner. I was in the process of convincing my wife that pot pies were good.She grew up with her parents serving her the store bought frozen ones, while my mother made her own. Emeril, leave the crust recipes to Paula. item not reviewed by moderator and published
This chicken pot pie has a wonderful flavor. My family and I love it! Who new chicken pot pie could be so good! I make it for home and when I go to gatherings with friends and family. I always leave with an empty dish and gratitude from those I make it for. item not reviewed by moderator and published
I made these with leftover turkey in individual 16 oz ramekins with a store bought pie crust. I'm not good at making crusts so the store bought crust is a life saver, and doesn't compromise the flavor. If you half the recipe you get 2 pot pies which is perfect for my husband and me. I love this flavor and it sure beats the frozen ones. Definitely good with any veggie combos. I used green beans, onions, red potato (with skin on) and peas and carrots. item not reviewed by moderator and published
I've always wanted to make chicken pot pie at home. This recipe was easy and tasted wonderful. My husband is not to found of pie crusts and he ate it all thats how good it is and my kids loved it too. Will make again. item not reviewed by moderator and published
My husband went crazy for this! I think he would have proposed after the meal if we weren't already married! :-) It was easy to make, but I cheated a little and used store bought crust. This will make it into my meal planning at least once a month this winter for sure!! item not reviewed by moderator and published
This recipe was easy to put together and it tastes great. I cheated by using a store bought pie crust, but it didn't take away from the taste and cutting the prep time down. Definitely would recommend. item not reviewed by moderator and published
I made this with leftover roasted chicken. It's quite a bit of food for only two people to eat, but we ate it for dinner two nights. A great way to stretch a dollar! Very tasty, too!! item not reviewed by moderator and published
Great recipe! My family absolutely loved it! (I substituted brocolli for the peas since my son wont eat them and also used whole baby carrots). I will definately make this again soon! item not reviewed by moderator and published
I made this recipe for a weekday dinner and invited my daughter and son-in-law over. He said it was the best pot pie he had ever had. I must say we all agreed. I was easy to make and the oven did the rest. I did cheat and used a ready made pie crust. I have very bad luck making my own crust. item not reviewed by moderator and published

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Chicken Pot Pie

Recipe courtesy of Ina Garten