Light Chicken Potpie

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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.

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I made this tonight for dinner but wish I would have read the reviews first because like others I had chicken pot soup. The crust was great, and the flavor of the chicken filling was good but next time I will cut back on the broth or add more flour and maybe make a second crust and split between two casseroles because I also had way too much to fit in a standard 2qt. I didn't think the prep was that bad but I also cook from scratch a lot so I'm used to it. I also think it would be good if you switched up some of the veggies with others like cauliflower, broccoli, asparagus etc.

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This was excellent, but problematic -- I'm rating it three stars, because it took longer than expected (lots of prep, and the filling was indeed more "soup" than "pie." Be sure to read ALL the directions in advance. I prepared the crust in the morning, and boiled the potatoes to cut down on the cooking time. The kids loved it!!! Not sure that it's worth the effort as a weekday meal for my "rotation," but will definately make it as a treat "now and then."