Bird in a Pie

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This is a great meal for weeknights. You can prepare everything before hand and whip it all up just in time for baking!

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I followed the reciope almost exactly, except I had to do the dough in 4 batches with a little oscar. The crust was great, and knowing I would make it again, bought a nice new big processor.: Someone mentioned the "mild" filling... Well, how well seasoned should it be if it is going into such a savory crust? It's done that way for balnce? At any rate, I don't really have any of those small pans, so I now just use 1 of the 2 dough batches in to a 9" deep dish pan & the flavors appear to be right on, nice balance without a super heavy herb taste. Like the title of my post says, my wife said it's the best she's ever had, and I consider her food to be probably the best I've ever tasted. Guess her good N'Orleans plantation bringup did her good..:

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This recipe is excellent, I have never made a crust before and it came out
perfect. Next time I will put the crust on top only and will not put sage in the
crust.

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This was so yummy! The crust was so buttery and flakey. I will make this again and again.

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After watching the show, I was pretty inspired-I've made pot pie before but had never been really satisfied with the results. I followed the recipe fairly closely except I had thawed chicken instead of a rotisserie bird. Boiled the chicken in the broth and went from there. For those who complain about the crust having too much butter, check out any pie crust recipe. Most will call for between 1/2 to 1 cup of butter or shortening for 2 cups of flour. The amount of butter will determine how 'short' your crust will be. Less butter will make for a more crumbly crust, more will make for a shorter, tender flaky crust. A healthier version of crust can be made with cannola oil but the crust will be crumbly rather than flaky. The filling was incredibly creamy and very tasty, I like the stronger herb flavorings so I used the full amount of sage and thyme and a touch of garlic powder . This will be my go to recipe for pot pie from now on--my picky daughter ate every bite of her pie and she would normally no sooner eat peas than fly to the moon. My only change next time will be to decrease the chopped onion a little and add frozen pearl onions-yum. Winner, winner pot pie dinner!

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I loved this recipe. The filling was very tasty and the crust was very delicious. This is the first time I had a pie crust with herbs. I was out of thyme, so I used rosemary. I have two sons at home ages 18 and 19. They were my testers and they loved it too. I made this recipe for a women's potluck and used a muffin pan to make mini pot pies. Thank you for this recipe.

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THIS RECIPE IS DELICIOUS. I LIKE ALOT OF CRUST ON MY POT PIES. PLEASE PUT GUY ON """"PRIME TIME"""" AND TAKE MELISSA OFF. SHE IS AN AMATEUR AND GUY DESERVES """""PRIME TIME""""" HERE IN TEXAS.

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someone rated this recipe and then continued to describe an entire different recipe. Why bother. This is food network and this is Guy's recipe. Either you liked it or you didn't. I didn't sign on to read someone else's recipe. Just leave your comment and move on.

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This is a really good recipe. The filling has a very good texture, just the right amount of creaminess to it. I did use my own recipe for the crust. But, I was more concerned with the filling and it is perfect.

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Note 1: We didn't use his crust. Lot of time involved and I didn't have it. I used a modified biscuit crust and, as recommended by other reviewers, used half the herb amounts he says. Was very tasty and I'll probably use that again.

The filling, doesn't take too long to make. BUT it was very mild.

As my husband put it, "mild isn't bad, but I like yours better."

If you're going to try this I recommend using 2 cups of stock and 1 can of the uber-healthy cream of mushroom soup (low salt, low fat etc. Stir that together and let it bubble. You can add more stock for a thinner texture.

Also, I would add the chicken to the veggies before the stock, and add the seasonings at this point. Plus 2 teaspoons poultry or Italian herb mix, 1 teaspoon of cumin, a dash of coriander, and a dash of cayenne pepper to give a little heat. Saute together to make sure everything gets some seasoning and then add the stock (and soup. Let simmer, taste, and adjust any seasonings you did use.

To those who note the butter in the pie crusts, this isn't an unusual amount according to my cookbooks. These are 5 inch pies and they aren't really 1 person servings.

Serving size in my opinion is a lot closer to 6 or even 8 if you have kids (that aren't teenagers.