Light Chicken Potpie

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This was very good. I followed some of the tips from the other reviews. i use 3.5 cups of broth and made extra pie crust. This recipe was long but worth it....

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The filling to this pie is worth every minute it takes to make it. Since I go through all the hard work for the filling, I take a short cut by topping it with puff pastry. Other than that, I stick to the recipe and am always happy with the results. Family favorite for sure!

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I have tried other potpie recipes but never really liked any of them. So when I found this one and made it, I was surprised how delicious it was. I did not make the crust. I used a frozen already made one. However, I followed the rest (omitting the potatoes. It was so good, my family of 3 ate the entire thing for dinner. For those that think the prep is too much work, I really suggest buying an already made frozen crust and trying it again with just the filling. Yes, it isn't as homemade and maybe the calories change.....but it really tastes divine.

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The potpie was good, but nothing spectacular. I used the full amount of broth and the gravy was a bit runny for my tastes. Even if the end result was amazing I think the amount of work this recipe calls for is kind of nuts. You have to cook half the ingredients individually before putting them in the pie. This is by far the most time consuming potpie I've ever made and not even close to the best tasting one.

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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.