Chicken Pot Pie

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this recipe was about as good as it gets. I followed the recipe to a t minus a few things. I added potatoes green beans and corn to my mix but left out the small onions and peas I also use the full crust top and bottom. this recipe came out great I would recommend it to anybody.

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This is my favorite chicken pot pie recipe. However, my husband eats very healthy so I had to make a few adjustments. A classic roux uses oil, not butter; so instead of cooking the onions in 1 1/2 sticks of butter, I used 3/4 cups of olive oil. For the heavy cream, I used fat-free half and half as a substitute. Just a few minor modifications, but still the same great taste! We are not fans of pearl onions, so we omitted them and put in a couple chopped red potatoes in their place. To make things easier (and slightly less fattening I used frozen phyllo dough on top of the baking dishes. You can use frozen puff pastry as well, but phyllo dough tastes good and has less fat.

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I absolutely love this recipe! I used homemade chicken stock and basically followed the recipe as written with only minor modifications. So full of flavor, fabulous. Will definitely make this again. What Ina does differently from other recipes is to roast the chicken first, I think this makes a difference. I used chicken thighs because they were on sale and always flavorful. As well I used mainly fresh veg. When I sautéed the onions I added fresh chopped carrots and celery. When tender I added the frozen peas and corn before adding the flour. This recipe is a keeper.
UPDATE: I have made this recipe 3 or 4 times since posting this review, each time it has been exceptional. Now I use frozen puff pastry and love it! I make individual portions. This recipe will make 4 portions. If not ready to eat that day; after baking, cool completely, wrap in foil and freeze. It is easy to thaw and pop in hot oven (400C for about 30-45 mins or bubbly. Wonderful!

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WOW! Fantastic and so easy to make. Yes, it takes a bit of preparation time but you will not be dissapointed. Ina, thank you for your inspiration. Will make this over and over again.

I followed the recipe but added 2 cups of blanched peeled cubed Yukon Gold potatoes and 2 cups blanched chopped celery. I actually blanched the corrots, potatoes and celery together in the same stock pot. Just make sure they are all the same size cubes.

We are all about the pastry in this family so I also added a bottom crust and used pie crust cookie cutters to decorate the top. The pot pies came out beautifully. I wish I could upload picture. I will be making this often.

I did have extra filling, I froze the filling to make more pies during the week.

Enjoy!

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Amazing!! Best pot pie ever!!! Only change was did add poultry seasoning. Must make!!!

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Very tasty! I bought this at a fund raiser in my community. The pie also had celery, corn and potatoes in it. When I make it I am going to make it just like the one I bought. This was also in a very large oven proof crock bowl with the pastry dripping over the bowl. I may make individual bowls but either way this is the BOMB! My husband and I are very picky about pastry and this one had just the right amount of everything. I'm very picky so when I give a 5 it surely should be in the recipe box.

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I just made this, today, and it was AMAZING. I tried to make the crust without the shortening and just use more butter. It didn't turn out flaky, but next time I will stick to the pie crust recipe. I replaced the heavy cream with half and half, and it didn't taste like it was missing anything. I replaced the peas with celery and sauteed them instead of blanching them. It was delicious. I cut the chicken stock to only 4 cups, and added white wine. It added so much depth to the sauce, it really gave the dish a grownup twist to a comfort food classic. I also followed another reviewer's suggestion and added 2 Tbs. of fresh thyme. My family was amazed at how good this recipe was, and how many different layers of flavors I achieved with just a couple of tweaks to the ingredients. Next time, I will follow the pie crust recipe, but if i did... food network would have to add a sixth star to rate it.

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Wonderful flavors - only modifications to save time: Used store bought rotisserie chicken and store bought Fillo dough for the crust. Yum!

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My boyfriend and I made this for the second time together.

The recipe is very easy to follow and virtually fool-proof. The only changes we made the first time was that we omitted the pearl onions, added potato, used boneless breast fillets, and used a store bought crust. Execution was beautiful, and it turned out perfect. We had enough filling for two full-sized double crust -- top and bottom -- pies.

Yesterday, we tried to spruce it up a bit. We, again, used boneless breast fillets and omitted the pearl onions. This time we added baby bella mushrooms, potato, red and green bell peppers, celery -- does wonders for overall texture--, a bit of white wine, and a couple dashes of crushed red peppers. I made a butter crust. This time we did individual pot pies with a double crust, and I brushed the top of each crust with beaten egg whites. This turned out even better than the first time! So much more flavorful and complex then your typical pot pie.

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Modification alert!
I cut way back on the butter--I use only about 1/2 to 3/4 stick, and then add some olive oil in its place--only about 3 T.
I roast the chicken breast on the bone ahead of time. After pulling off the meat, I simmer the bones in the broth for added flavor.
I use half and half instead of heavy cream.
The result is still very, very flavorful.
I think I may add some white wine next time, too, for even more flavor.