Chicken Pot Pie

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I added sherry wine, mushrooms, brocoli, caulifllower, and even that i forgot to add the heavy cream it was so so delicious. The presentation in individual servings is a hit and looks so pretty. My husband loved it. Definitely Ina is and will lways be my favorite cook.

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The taste was amazing. I used the concentrated broth instead of the bouillion and added a littel white wine and some cooked mini fingerling potatoes-wow a real hit.

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Delicious!

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This recipe is delicious! It makes a lot more than 4 servings! I used containers that held 16 oz of filling, it made four of these and then I have about 32 oz of filling left over that I froze to make this a quick meal for 2 again. I don't know about every other cook, but this recipe took me the better part of a morning. Prep always seems longer that it states. I need a sous chef! Anyway, I do not care for onions much so I skipped the pearl onions and added one stalk of celery that I blanched with the carrots. I also, did not have the right attachment for the food processor to make the dough; so I used puff pastry - one box was enough for 4 bowls. Using the puff pastry, I only baked these for 45 minutes as an hour would have burned it on the tops. The mixture was a little salty, I would leave out the extra salt in the mix next time. Other than that, I will definitely make these again. Great comfort food on a cold day! Thanks again Ina for making me look so good! :

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Made this on a snowy day and it came out so good. The only thing I did not do was add the small whole onions. My husband who will not eat pot pie loved it because the crust is just on the top. Thank you Ina I have many of your cookbooks and love the show.

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Ina does it again! Tonight I made my first chicken pot pie, something I've always wanted to do! It was perfect! I didn't follow all the exact measurements because I only had 2 leftover chicken breasts. So I just decreased the measurements a little. I used my own stock and I added celery (b/c I really love celery and a dash of poultry seasoning. It all went into a 8x8 glass casserole dish and it came out perfect. It tasted exactly like what you think chicken pot pie should taste like! Thanks Ina and say hi Jeffery! I love your show!

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Have made this recipe for the few years after Thanksgiving with leftover Turkey. My husband now says he looks forward to this more than the actual holiday meal. It is simply divine. I make one large casserole in a 9 X 13 casserole dish. Other than that, I follow the recipe exactly. Makes my mouth water just thinking about it.

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Followed the recipe exactly, just omitted pearl onions. Delicious. Yields 9-12 servings, in my opinion.

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Great recipe! The sauce has a wonderful taste. I did make some adjustments in ingredients, however. I added diced mushrooms, minced jalapeno and diced celery. Could not find frozen pearl onions so those were omitted. Used one Pillsbury refrigerated pie dough. While it was still rolled up, I cut it in half and then each half was also halved. Each of the four pieces when rolled out and reshaped a bit fit perfectly over the four bowls I used for the pot pies. There was enough of the filling left over for another two pot pies. Let's hope it freezes well; it can wait for the next pot pie adventure. Terrific recipe, Ina!

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THE BEST POT PIE EVER!!! Wow, this is an AMAZING recipe. I used puff pastry dough as well, and it came out perfect. Used individual Ramekin's, substituted two bags of frozen peas/carrots that were mixed for the fresh carrots and small frozen onions. The puff pastry dough did cook about 15-20 minutes faster than Ina's dough recipe. This is one of the best things I've ever ate, hands down. It's gotta be the bouillon, and now it has me searching for other recipes that call for it. I also used better than bouillon instead of bouillon cubes, and it was perfect. MAKE THIS RECIPE!!!