Chicken Pot Pie

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I saw this recipe done on the show and I am not typically a fan of pot pies however, I made the filling and then poured it over a croissant and served it with stuffing/dressing - wowsers! It was the best filling i have ever had!! and it hoenstly took me 10 mins.... I used left over turkey and a can of peas and carrots! You have to try this one!

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This was a very good pot pie recipe. The sauce ended up being very rich, so it might actually work as a small supper or side dish rather than a full meal. There was also something lacking in the flavor. The vegetables didn't seem to really pick up anything and were kind of bland. Maybe throwing in some roasted corn or peppers might liven it up a bit. It was very easy to make and reheated well.

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This recipe was well worth the effort. The best chicken pot pie I have ever had! Thanks Ina!

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this is good but it does take some time to make.

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the pie is juicy, tasty with chunks of chicken and veg. The pastry is just right and perfect. I have substituted the pastry with flaky, heavenly.

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Wow! is all I could say after taking my first bite. I made two large pies and two little pies. If you use chicken broth from the store don't add as much salt. I also added celery to the onions, it gave just an added layer.

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This dish took longer to make then what was directed, but the end result tasted wonderful! it was very rich but it was filling and everyone agreed that it was very good. I made two big pies instead of four individual and still had leftover filling afterwards to make a stew out of.

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I made it yesterday for my family and they all loved it. I only made half of the recipe and it fit 4 individual bowls perfectly. my only question though, it turned soupy after I baked it, even after I let it rest for a couple of minutes. Before I baked it, it was super thick and creamy. Does it suppossed to be like that? I did add 1/2 cup more stock because it was too thick and I use probabl 1/2 cup cream for half of the recipe to make it creamier, but I don't think this is the reason since it was still very thick before I baked it and I thought I will came out the same way after baking. Anyway, the taste is still fabulous. The crust was flaky even though I used all butter and made it with fork instead of food processor. Definitely will make it again, just trying to make it thicker in texture.

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What a great dinner for a cold winter night.

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This recipe is amazing and tastes wonderful! So much better than the frozen comparison. The only downfall is that it is a little complex, and you may need more time than indicated on the prep times.