Chicken Pot Pie

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Made this for the first time tonight. I heard moans of delight from all consumers! The only change I made was to add a few cubed potatoes, cooked almost done before adding them. Also, used butter instead of shortening. This will become a favorite for sure.

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Made this for dinner last night. It was pretty good. I used a coconut flour crust instead of the one used for the recipe (who cooks with shortening still?? YUCK! Pretty good though.

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Used store bought pie crust. This is a keeper

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Tried this tonight. With much thanks to other reviewers. I added thyme,sage and rosemary and because I had some in the house I subbed 1 cup of the broth with white wine. Also added celery and left out the whole onions ( family would not like them added mushrooms. If this is only four servings they must be huge. I made it in smallish ramekins ( about 1 1/2 cups each. The crust was fabulous.
I made enough for dinner tonight then refrigerated the rest of the filling and the remaining dough. I will make this again. My family loved it.

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The dough recipe is great, but I thought the chicken filling was a bit bland. The second time I made the recipe I modified it a bit, which elevated the pot pie to an entirely different--and so delicious--level. I added sautéed mushrooms (12 oz package and 1 cup diced celery to the
onion and butter mixture. Then, I reduced the carrots, peas, and pearl onions to 1 cup each. Finally, I substituted 1 of the 5 cups of chicken stock called for in the original recipe with 1 cup of dry white wine, and added 2 tablespoons fresh thyme. With these modifications, the pot pie became a 5 star dish.

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Thanks to the other reviews, I made some modifications. I too added 2 T of fresh thyme and 1 T of fresh sage. I also sauteed 2 C yellow onions, 1 C celery and 2 C of diced carrots in the butter instead of blanching. It does NOT need the additional frozen small whole onions. I used a 11x15 dish and just spread the dough on top without putting it along the top edges of the dish like a pot pie would be. If you use a 9x13 dish, then you really need to put the dough on the top edges to keep the filling contained though it appears it will still spill over the top.

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Excellent! This was my first time making chicken pot pie and it was superb. This is much better than the ones in the restaurant. I added celery and potatoes for more veggies. The pie wasn't too rich and full of flavor and my hubby devoured it. I didn't use the pie crust recipe since I didn't have any shortening, instead I made a butter pie crust which was very rich and crusty. Loved it!

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Such buttery goodness. Flavor and more flavor with every bite. Exceptional.

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I just made this dish for my husband and I tonight. It was amazing. It took a little time, but (as my husband noted too it was WELL worth the wait. Thank you Ina for making cooking so easy and delicious. Love ya!

The only thing is that it does make at least six individual servings. I used our cute white crate and barrel nice soup bowls. This is a very rich meal, and always fills us up even my 6'6" husband! I suggest freezing two and eating the other for two nights in a row, unless you are feeding more than you and your hubby.

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I LOVED this recipe! I made a few adjustments after making it by the recipe. I decided to not use the whole onions, and just used chopped. I also decided to use more chicken. (I actually used a pre-cooked chicken from Costco. Which was soo much easier and more flavorful. I used less peas and added more carrots, also I added mushrooms. I did not use homemade chicken stock, and it came out amazing. This is a great recipe with a huge flavor. I will make this over and over again.