Bird in a Pie

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First - the printed recipe neglects to mention you have to make the crust in 2 batches - halving all the ingredients - as shown on Guys TV show - that makes 2 pies and making the second batch - makes the remaining 2 pies. Well, I forgot that step and tried to make it all together, which might be the reason my crust came out terrible, but not sure. It was way too seasoned - cut back on the thyme and sage. But more importantly, my crust did not bake up flaky - it baked up extremely dry and crumble - the consistency more of bread crumbs than crust! Too bad, cuz I feel the filling was very very good. I did cut back on the sage in the filling, added one diced red potato, and the juices from the rotisserie chicken. Next time I make this, I will use a different crust recipe and add at least 1 extra cup of stock as it wasn't creamy enough for me!

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This is an excellent recipe in terms of taste, very unhealthy, and it is written correctly. If you read the entire recipe--instructions as well as ingredients--you'll see that the 4 sticks of butter are used in 2 batches of dough. Since you end up with a total of 4 pies that means there is 1 stick of butter in each pie. A good crust doesn't have to be so fat laden to be good.

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When my husband and 2 boys are so busy eating eating this and not talking, that says something. The filling on the pie is exceptional. I did not make the crust; rather, I used premade pie crusts (I rolled it out to make thinner. This was so good that I made more to freeze. I just served the frozen ones and my husband thought I made a fresh batch!

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This was a great recipe that we will make again. So much healthier than the frozen pot pies you can buy at the grocery store.

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my parents invited me and my kids over for this one night. it was a saturday adn they worked on this thing a good deal of the day. the crust was way too much. tons too much crust and the seasonings were overpowering, in my opinion. the seasoning and crust could both be halved and maybe would then be alright. the inside was ok but certainly nothing to write home about. overall not something i would bother wasting time making and they wont be making it again either.

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I loved this dish and so did my family! It was an all around great meal in it's self. The only thing that I did differently than what this recipe called for, is that I added only 1/4 of the called thyme and sage per batch. This is only because I don't care for a strong taste of these ingredients. I did add a few diced potoatoes to this dish, let's face it, I have 3 growing boys who need all the substance they can get : I will continue to make this recipe again and again. I have already added it to my favs. in my cookbook! It is a bit time consuming, but it is WELL WORTH IT!!!
P.S. I made this by the recipe except where I have already stated and yes I did use the 4 sticks of butter. 2 sticks in the first batch and 2 sticks in the second batch. I don't know if there was a mistake or not on the show, I just know there was no mistake in it's taste. Delicious!!!!!

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This recipe looks delish!! As a fan of "crust" the more the better I say. Can't wait to try it. Dawn from Maryland

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This pot pie was good. It was a traditional pot pie, which is nice. My husband and boys loved it. My only thing is it seemed too rich. Probablly too much crust. Go easier on the crust. Or as the person before said, only put crust on the top.
To shorten the cooking time use a store bought pie crust and let it soften then shape it into the mini pie pans...I

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I tweeked the filling with 1 pkg of Goya Chicken Boullion and a few dashs of Worchestershire sauce.It tasted so good, two servings were gone before I got it in the casserole dish. I topped it with Puff Pastry as I didn't want to fool with making the crust. It was so good, I am making again this weekend. Thanks Guy!!!!!

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For me, there was entirely too much crust, one top crust would have been more that enough. The filing was average, but nothing to brag about. Somewhat of a disappointment as it was a good bit of work to put together.