Light Chicken Potpie

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This recipe tastes so GOOD. I'll admit, the prep it took for this pot pie was a little much. But so worth it!! The filling is awesome, although I wouldn't use as much thyme because it tastes a little overpowering. I grated my carrots just because I think it's easier and less time consuming. I also used Puff Pastry to save me some time in the long run for the crust. Oh! & I used the 3.5 cups of broth instead of four like the other reviewers said to do. Overall, my family LOVED it and there were even left overs for the next day at work or for a school lunch. Make this and you won't regret it, promise!

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This is a winner. I agree w/ others who suggested cutting the broth to 3.5 cups, & doubling the dough recipe (it's easier to have extra dough overhanging the sides & to trim it than to have to roll out your limited amount of dough to the perfect size and shape of your casserole dish. I would also suggest chopping an extra tablespoon's worth (to taste of fresh thyme & adding it along with the parsley. Also agree w/ others that this is a versatile recipe to use up any veggies in the bin; just don't skip the russet potatoes or substitute a more waxy potato (like red creamers or yukon golds the russets break down to thicken the sauce. Had to add quite a bit of salt and fresh pepper to season, but I used low fat & low sodium broth. Finally, I think next time I'd substitue phyllo dough or frozen puff pastry, just to save time (& kitchen mess. You could also prepare these as individual portions in freezer & oven-safe bowls or ramekins.

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My family loved this!! I actually didn't have time to make the crust, so I used TWO pie crusts that I had in the freezer, and it worked beautifully! Can't wait to try more!

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I also cut some corners in this recipe for time and purchased a store bought crust as well. I really loved using the greek yogurt instead of heavy cream! This was DELICIOUS!!! Both my boyfriend & had seconds and enjoyed every bit of this dish!

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5 stars for an excellent recipe! I agree with everyone else - cut down the broth and up the flour a bit. Even doing that it was still a little soupy, but tasted fantastic! I also cut a few corners - I microwaved the potatoes and used a store bought pie crust. It was still a really time consuming recipe, but VERY VERY good! I will be making it again!

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This was the first recipe I tried on Food network. My dad and I really enjoyed this meal. It was hearty and delicious. I did take others advice and only add 3 1/2 cups of broth. It was great. My dad ate 3 plates...lol!!! I will be making this again.

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A keeper. What a great way to sneak in those leftover veggies. I added some chickpeas,lima beans, and green beans to mine. Otherwise, I made it as stated and we loved it. I started to make my rue, but wanted to try it with the Greek Yogurt and it was quite tasty. Served with fresh corn on the cob and a spinach salad. Thanks FN!!!!

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Wonderful! Glad I read the reviews - I also cut the chicken broth to 3 1/2 cups, and it was absolutely delicious!

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Perfect recipe! Easy to make and customize and does not require purchasing special ingredients at the store. As for previous suggestions, I did reduce the stock with much success, but I was hesitant to double the crust. While the recipe does not give you a large amount of crust, it is a "light" recipe that is still nearly 500 calories a serving. Adding more dough for me was not worth the extra calories (or gluten and the directed amount was enough to satisfy my taste for a golden crust, without going crazy. I plan on bringing this to my next office meeting potluck.

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Excellent! (I didn't make the pie dough. It reminds me of my mom's...minus the fat! My boyfriend, who can alway tell when I tried to make a recipe healthier, just mentioned it was delicious! THANKS for this awesome recipe :

- I used about 3.5 to 4 cups of broth and doubled the yogurt. I put half a bag of mixed frozen veggies (peas, corn, green beans and julienned carrots.