Chicken Pot Pie

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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!

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I make this at least once a month. My family LOVES it, as do most of my friends. I make a few adjustments like most everyone else that has reviewed. I skip the pearl onions and add in 2 or 3 diced potatoes and blanch them with the carrots. I add a couple stalks of celery and saute them with the onions. I also add a handful of sharp cheddar cheese, and use frozen puff pastry dough for the top. I've roasted bone-in chicken breasts as well as boneless chicken breasts and I've also used rotisserie chicken from the grocery store. Making it again tonight!

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Made this last night for a few friends and family and it was a HUGE hit! An entire casserole dish, gone. The only modification I made was the crust.....I used Pillsbury Crescent dough to top mine. I pinched together the perforated rolls and layed the entire sheet of dough on top after the dish baked for 45 minutes, then let it bake an additional 15-20 minutes to bake the dough. Perfection!

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Can't get enough of this faaaaaaaantastic

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Perfect comfort-food cure!

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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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This recipe is perfect. I just did a few things different. Added mushrooms,did not use the pearl onions, and used a store bought crust. I baked mine for only 35 minutes. I bought little baking dishes just for this recipe so I am so glad that it came out so well.

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I don't know, I can't seeem to get the recipe!!!

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I've made this twice & give it 4 stars because of the crust&my modifications. I will not use shortening for the crust. The flavor was quite overpowering; it’s not very pleasant tasting. I will use all-butter crust or a different crust for that flaky texture. This time, substituted 1 cup of white wine&increased heavy cream to 1 cup. It’s creamier--what I was looking for. I didn't want just 'chicken water' as the base of the sauce&added herbs for a heartily flavor&added 3 medium potatoes that I cooked with the onions. I used baby-cut carrots, skipped the blanching & cooked wonderfully in the oven. Bright orange, held its shape&had a very slightly snap to it when you bite into it. Omitted the pearl onions, reduced the peas to 6 oz to leave room for 6 oz of frozen corn. I used two 10-inch pie pans&still had enough for another pie or two! Next time, I might use a Dutch oven pot & put the crust over it rather than going through all the trouble of spooning them out into another vessel.

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LOVED!!!! Very easy to make, will make again!! Froze some for dinner later!!