Chicken Pot Pie

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The only thing that would have made this recipe better would be to double the crust and spread the sauce out over a baking sheet !!! The bites of crust and gravy were just magnificent !!

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Tasty! It was my first time to eat, also make pot pie in my life. I'm glad that I chose this recipe to try! I will make it again.

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Amazing. If you use store bought chicken stock I would cut the salt in half. The consistency is excellent and even works well in a whole pie format with bottom and top crusts. We froze the whole pie and pulled out for company. Cocktail hour the hour it takes to make (at 400 degrees and the house smells delicious while baking! Served over mashed potatoes. Yum!

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This is fabulous! I used to make chicken pot pie all the time at the restaurant I used to work at many many many years ago, and needed this to refresh my memory. I added potatoes, celery and corn. I was going to add broccoli but my pot was too full to add anything more! I also added a little cheddar cheese to the crust and make some cheddar garlic mashed potatoes as well. Made this into somewhat of a shepard's pie by using a 9x13 pan with a layer of the mashed potatoes then a layer of pot pie filling then the cheddar cheese crust. It's in the oven as I type this and I know it's going to be fabulous! I love taking recipes from chefs on this site and making my own twist on them. This makes probably 6 servings normally, however with all my additions including an extra breast of chicken, I had enough to fill two 9x13 pans! I can't wait for it to come out of the oven!

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This is the most delicious chicken pie I've ever tasted! It's rich and decadent. I used all butter for the pastry and it was so buttery and flaky, I felt like I was in butter heaven! I would omit the salt for the sauce though, chicken stock has enough salt. The recipe makes more than 4 servings. This pie is a must-try!

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As written we are eating the equivalrnt of a stick of butter & shortening in each portion. I split this to six portions. Delicious or not, I will probably rarely make this. That is over the top! It reminds me of the commercial where someone is straight out eating a stick of butter.

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This recipe is really savory. The sauce makes the chicken pot pie in my opinion. I loved the sauce. I had to alter the veggies a bit. My son is allergic to peas so I swapped them for a little chopped up broccoli and omitted the pearl onions all together. I don't care for their watery texture. I've caramelized them in the past, but skipped it today. This is a huge recipe. I put it in a 9 inch pie plate with a homemade pie crust and i'm going to freeze the rest for another day. I cannot wait to have it for dinner tonight. It's in the oven as I type.

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Delicious! This has made any Pot Pie that I have ever tasted seem bland. It absolutely makes more than 4 servings.

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My family grew up on Marie Callendar's and this recipe is soooooomuch better!! They loved it and I'll now add it to my recipes

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Since my son and I both love chicken pot pie, I've always wanted to make but was never brave enough. Well, I got my courage up today and made this one. Just one word:

A-MAZ-ING!!!

I did tweak the recipe a little though... okay, a lot. I added four cubed potatoes to the butter to saute along with the onions; I increased the chicken stock to 6 cups; I increased the cream to 1 cup; instead of making the homemade crust (something I just can't seem to get right, I used store-bought puff pastry; and I baked it in a 9" x 15" x 3" casserole dish.

All four of us (adults, not children ate two big servings, and there's still half a casserole! It was so scrumptious, and we get to eat it again tomorrow night!!! I will never, ever buy chicken pot pie, and I will definitely be making this again (probably next week. Thank you and kudos to Ina!