Chicken Potpie With Cheddar Crust

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I've made this 3 times now and it is the most delicious pie I've ever tasted! The prep time does take about 3 hours with deboning the chicken and all the chopping. I usually do that the night before and everything is ready to throw in the pot the next day. I have also split this recipe and made two pies so I can share with a neighbor who just had a baby or is ill. It always turns out amazing!

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The crust is what makes this! The filling is delicious and a joy to make, I also added in some peas. I messed up my crust (I halved the recipe and when I read to add the water in the middle of the recipe, I forgot t half it- oops! I added some more flour to soak up the extra water and it still came out really good but probably not as good as it should have haha but an excellent chicken pot pie recipe!

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For my fabulous gluten-free version: Prepare the filling just as directed, swapping out rice flour for the wheat flour. For the topping, combine 1-1/2 cups Bisquick gluten-free baking mix, 1 cup milk, 2 eggs, 4 tablespoons melted butter and 1-1/2 cups shredded sharp white cheddar; blend those ingredients with a fork. Transfer the filling to an ungreased 13x9 baking dish, drop the topping mixture by small spoonfuls over the chicken mixture, and sprinkle with a tablespoon of chopped parsley. Bake at 350 degrees for 25-30 minutes. Just wonderful! Steeping the discarded chicken bones in the broth truly enhances the flavor so don't skip that step! I also used baby portabellas instead of the criminis and shitakes as that's what my market had. Will be making this again -- soon!

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Great recipe! I made it for my wife and she was very impressed. I will have to serve this for company. I agree with a reviewer before, this recipe takes much longer to prepare than 15 minutes, but it was well worth it. Love the crust!

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Amazing comfort food!! We are not "chicken pot pie people", however I've always wanted to make it, so this was the first recipe I tried, and wow! The crust was decadent and the filling was sinful. I had some spicy italian sausage in the refrigerator that I needed to use up, so I added that in place of some of the mushrooms, and it added a nice kick to the filling. I absolutely will be making this again!

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This is one of my favorite recipes! I've used both chicken and leftover turkey, and it turns out amazing every time! I don't personally eat mushrooms, so I add potatos instead. I also leave out the wine, have used both fresh and dried thyme, and have used the chicken broth simmered as well boullion cubes in a pinch and it turns out delicious regardless of what substitutions and additions I make. It is time consuming, but if you plan it out correctly it doesn't feel like it takes that long.

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I saw this in the magazine and threw it together on a weeknight. Delicious, absolutely fantastic! My husband and teen are asking for it again. I plan on using leftover thanksgiving turkey (Tyler Florence Maple glazed bacon turkey and homemade turkey bone broth this time. This recipe has replaced my old, labor intensive Martha Stewart comfort foods Chicken pot pie recipe.

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I absolutely adore this recipe! I have made it several times. I bake a chicken, however instead of using the rotisserrie kind. Just my preference. Now, one criticism - How did the Food Network kitchens establish the prep time at 15 minutes? Unless you have a sous chef living in your pantry, this is a much longer project - but well worth it. I just don't like the idea of someone glancing at the top of the recipe on line and thinking that in fifteen minutes this pie will be in the oven - not happening! It IS terrific though!

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Perfect crust compliments this moist, yet creamy pot pie mixture! Will make this recipe again and again. I pre-make pot pies in the small aluminum loaf pans and then freeze. I would encourage adding 1 cup of peas, 1 cup of corn & 1 cup of turnips - super yummy!

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Great comfort food! Crust is wonderful.