Chicken Pot Pie
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- Recipe categories: Dairy, Poultry, Chicken, Vegetables, Carrot, Potato, Celery, Beans and Legumes,
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Average Rating:
Total Reviews: 84
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By CookingLady817
Wichita, KS
on April 22, 2011
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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!
By Chef #1418690
Dunlap, IL
on April 10, 2011
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The crust was horrible but the filling was delicious! Someone please fix the crust recipe! Next time I will use a pre-made crust.
By amazinaussies
Poopsicle,*****
on April 01, 2011
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I love Emril. I love Chicken Pot Pie. Put em' together and whatcha get? POOF! Best food EVER!
By nyy_babe2678
Rochelle Park, NJ
on March 25, 2011
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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.
By DomesticatedDiva
Wareham, MA
on February 05, 2011
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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.
By lalaland1987_12...
Riverside, CA
on January 13, 2011
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Very good. I did cheat and used crescent roll dough for the crust but it turned out amazingly well.
By Ella in Florida
on December 15, 2010
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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!!!
By therachelbee
Portland
on December 12, 2010
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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
By Stylesgirl
Canaan, New Ham...
on December 04, 2010
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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.
By jlagueux_12389699
South Grafton, MA
on December 04, 2010
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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.