Chicken Pot Pie

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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!!

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LOVED this and so did my hubby and his parents!! I altered a little by only using 1 cup of chopped onion and adding 1 cup of chopped broccoli (instead of peas and diced red potatoes (which I cooked in the butter with the onions. It was a huge hit that I'll be making again!

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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.