Chicken Pot Pie

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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.

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Made this last night; and it was a hit! I used meat from a rotisere chicken; as we like dark as well as white meat. The pastry crust was so good. Ina's recipes are always excellent!
Just a side note - it was great to see her last week in Hartford, Ct. She is just as genuine in person as she is on TV.

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Sooo delicious and simple to make. It was the first chicken pot pie I ever made and my family was happily impressed. I loved all the reviewers' suggestions, all were helpful.

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Made this for dinner a few nights ago. The dish is well worth the many steps and dishes I had to use to make it. I really enjoyed the left overs the last 2 days, also. I used half and half in place of the cream and I used less butter than called for to try to lighten it up. Also, I added potatoes and celery. I will definitely make this again.

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I make this whenever I have company over! It is perfect! I substitute celery for peas because my husband hates them. I also don't use those little onions.

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My family loves this chicken pot pie. If you have kids, particularly picky ones, you know how wonderful it is to find a recipe that they will not only eat but LOVE! I make Ina's recipe for homemade chicken broth and use it in this recipe. It's delicious!