Chicken Pot Pie

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This is truly a yummy recipe, made multiple times! For all pot pies I roast the veggies...discovered this on accident. Had a veggie tray that was getting old so I roasted it, also had leftover thanksgiving turkey first time...googled pot pie, and since I always trust an Ina recipe, went for it with what I had. Oh wait, 1 more change lol, I ALWAYS add Summer Savory to my pot pies, my Mom taught me that... (side note-rotisserie chix from the grocery, a veggie tray thats been roasted, pre-made pie crusts, and this is a super fast and flavorful weeknight meal for the whole family

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I love this recipe - I always make it - today I couldn't remember the recipe book (I have all of Ina's books - it would be helpful if Food Network would state the book that the recipe was from for guidance .... Thanks Ina!!!

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I absolutely love this recipe! I used homemade chicken stock and basically followed the recipe as written with only minor modifications. So full of flavor, fabulous. Will definitely make this again. What Ina does differently from other recipes is to roast the chicken first, I think this makes a difference. I used chicken thighs because they were on sale and always flavorful. As well I used mainly fresh veg. When I sautéed the onions I added fresh chopped carrots and celery. When tender I added the frozen peas and corn before adding the flour. This recipe is a keeper.

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Crazy good! I loved it, will make again.

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I thought this recipe was very good. I did not make he crust, I used store bought, but it was still delicious. I do not like a lot of salt, so I always go light on the salt. Would definitely make again and would recommend

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this recipe was okay, nothing special and probably im not going to make it again

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The crust is sooo good!! It's just the right texture etc. I had to add a lot more of flour to thicken the filling to get the perfect consistancy. But over all, it was very good pie.

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This is my favorite Food Network recipe! It's definitely comfort food. I use puff pastry instead to make it easier. Go easy on the salt. I find Ina's usually a little heavy on salt in her recipes. I also leave out the small whole onions, but haven't had it with, so can't say whether that's better or not.

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This is the second time I have made this recipe, and i agree, it is a winner. I usually cut the recipe in half, reduce the salt by even more (because I use store bought stock, and also use puff pastry. Yummy!

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You can shorten the cooking time for the recipe by cutting up the chicken or turkey and frying it in the pan first. Then, cook the vegetables with the onions, flour, etc. If you have a big enough pan, cook them all together! I will definitely be cooking this again.