Light Chicken Potpie

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I gave it a 4 star cause I messed the recipe up. After reading the reviews, I decided to add extra flour so that I didn't have soupy potpie... Well I think I added a lil too much cause we ended up eating Chicken Potcement. LOL The flavor was good. I have a whole pie left that I did not bake. I have frozen it. So when I defrost it for another day I think I will add some broth and hope that I don't turn it to soup. We all really liked the flavor. And I didn't tell my honey that it was Light Chicken potpie....

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slo_cook, this recipe is called "Light Chicken Potpie"; and that is what the recipe is. It is not fair to compare a high caloric, high fat recipe to a "light" "healthy" recipe. This recipe does have flavor without the bacon grease.

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I gave this recipe 3 stars as it is written. It's a good basic recipe but when I've made it I tweak it for more flavor and texture satisfaction. For the crust of a savory pot pie I always use cold bacon fat which really amps up the flavor and comfort factor. In the filling I cut back on the broth by 1 and 1/2 cups and add 1/2 cup of white wine, also use half and half instead of 2% milk, increased the flour by 1 TB and substitute sour cream for the fat free yogurt. I like a rich creamy gravy type consistency to the liquid in a pot pie. Making these changes always gives me the feeling I've just eaten a comforting meal prepared by my Grandmother.

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Oh so good!! This recipe was super duper easy and DE-LICIOUS! I was having company over and was in a bit of a hurry and used store bought pie crust instead of making my own. Also, I did not bake the potatoes before chopping them up and putting them in with the rest of the ingredients. It was a perfect dish for company, easy, WAY healthier than your average pot pie and scrumptious! Everyone went back for seconds.

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I love this recipe instead of yougrt i made a rue worked perfecrtly i will make it agian for sure

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Thanks reviewers for the great tips! I reduced the liquid for a thicker sauce and it came out perfectly! We absolutely love this recipe. I use half whole wheat and half white flour for the crust. And because of the feedback, also just cut the carrots smaller and sauted with the rest of the vegies, popped the broth in the microwave and it worked perfectly--one less pan to wash. Delicous!

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Steppy but LOVED it. Freezes well. Prepare crust and ingredients night before and assemble next night. Had never made crust in processor before - how easy that was

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Just made this for dinner tonight. I love it but we'll see the gang says. I used rosemary and no parsley. Oh! and I omitted the yogurt as the one we had in the fridge had expired. I must say, the consistency was perfect! Not at all too soupy - - but actually, I do prefer a juicy pot pie over a dry one. Hope it goes over well tonight! Four stars as I modified the recipe...

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I read reviews before making this. I used 3 1/4 cups of chicken broth and 4 tbs of flour with the onions. Thickness was perfect. great dish. a lot of prep but worth it. Will make again.

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I made this exactly as the recipe directed, except I doubled the crust recipe and used half as a bottom crust. The filling came out perfect: unlike many reviewers, I used the entire 4 1/2 cups broth and my filling was nice and thick (I think the key is to make sure that the flour gets well cooked when added to the onions--as when making a bechamel sauce and the amount was perfect for the 2 quart baking dish. My biggest complaint is that the amount of crust was very skimpy--it was tasty but very thin. I think I would triple the crust next time and use half of that for the bottom and the other half for the top. My kids both suggested that they would like this better made in to small individual pies.