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Peggy's Chicken Potpie Recipe

Peggy's Chicken Potpie

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on January 03, 2012

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    This truly is the best chicken pot pie I've ever tasted. I thinking poaching the chicken in the chicken stock add such a rich flavor. And I really enjoyed the addition of lima beans.

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  • on September 05, 2011

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    Amazing flavor and well worth the time it takes to make it.

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  • on July 28, 2011

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    Had good flavor. Easy to adapt to what you have on hand. I would make this recipe again for sure.

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  • on November 27, 2010

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    Made this recipe today for dinner. It came out wonderful! The crust I thought was the best I've ever had, flaky and buttery. I used turkey since it was two day after Thanksgiving. I would make this recipe again for sure!!

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  • on January 10, 2010

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    i used boneless breasts with this instead of the whole chicken,i had to make a few adjustments to the simmering time but it came out amazing and cut some of the time off. i also changed veggies and added garlic but this was a fantastic dish and the crusts were perfect! i will definitely cook this again!

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  • on August 12, 2009

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    This is the absolute best pot pie ever! This thing took FOREVER to make but I followed the recipe to a T and it was SOOOOO worth it. My entire family loved it and asked when I would make it again. Next time I have 4 hours of time to devote to it I will!!! Definitely try this one!!!

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  • on February 23, 2009

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    I didn't take ANY shortcuts when making this recipe. From experience I knew that if something is time consuming it most likely is going to taste awesome! This recipe was no exception. Everything from the flaky, buttery crusts to the savory filling were out of this world!!! I was soo glad I took the time needed to make this recipe as Emeril specified. I must say that using a whole chicken and homemade crusts make all of the difference in the world! You can't buy this in any frozen section. I made 2 pies and we just finished up the second one today for lunch. Even better today! I will make this again really soon for not only myself but for family and friends. You won't be sorry but taking the time to make this wonderful recipe! Way to go Emeril!!

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  • on November 22, 2008

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    I made this with premade pie crusts - it's the best chicken pot pie I've ever made and I cook a lot!

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  • on September 13, 2007

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    I modified this recipe for left over pot roast. I used beef broth instead of chicken broth. I used one TBSP steak grill mix instead of poultry and chicken rub. I used store bought rolled pie crust. I docked the bottom crust for ten minutes in a 350 degree oven. I followed the recipe otherwise.

    My husband loved this recipe. I recommend using it.

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  • on August 22, 2007

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    i had to sub 1/2 and 1/2 for the heavy whipping cream. the flavor of emerils chicken rub was out of this world.

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