Lady and Sons Chicken Pot Pie

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Sooooooo Rich realy good flavor. I wish I cut the heavy cream with milk and added more veggies. It reminded me of this dish my Mom made tuna pee wiggle, it was served over salted crackers. I think that this dish would be great over salted crackes too.

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I cut the cream in half and used chicken broth instead and it was still super rich. It was great though!! I also used half the flour.

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Soo easy to make and delicious!

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I fixed this for supper it was very good. I used a pie crust also and followed the directions was delicious a keeper.

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I actually make the chicken filling recipe as Paula's directions indicate...but I put it in her buttery apple pie crust, with the top and the bottom...so it's really a pot pie. The sweet butter crust makes the dish fantastic. It's really to die for...so tasty and not too hard to do.

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I watched her make this a long time ago, but when I started I knew immediately that there were some things where the timing was wrong. First, you have to cook the puff pastry about 20 minutes to get it brown and crispy. And I used half cream and half half&half or it is too thick. I cut that even further by using half chicken stock at first. I added more spices, mainly poultry seasoning and garlic salt and pepper until it tasted good. Otherwise it would be too bland. I also added drained pimento.

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Amazing! This dish was a GREAT BIG HIT! Looked great, tasted great, easy to make. Can't wait to impress other guests with thing super comfort food dish. Thank you Paula!

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Once again, a winner Paula!!!! This is a very tasty dish. I have never had a pot pie so delicious! A nice treat for the fall and winter. Way to go Paula! By the way, I was afraid to use the chicken base but of its saltiness. I instead used 3 chicken boullion cubes. I also went by the video and not the printed instructions.

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little to salty for me.I did like the crust

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I love this recipe but yes, the first I made it, it was way... too salty because of the soup base... Now I cheat and use Cream of Chicken soup! It still tastes fantastic but a little bit easier and no need for a roux! I use it for a quickie chicken and dumplings also....