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Lady and Sons Chicken Pot Pie Recipe

Lady and Sons Chicken Pot Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (476)

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Average Rating:

Total Reviews: 476

Showing 31-40 of 476

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  • on February 06, 2011

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    LOVED IT AND LOVE LOVE LOVE PAULA DEEN!!!!

    Made this recipe today and the taste is fabulous.. The only changes I made were to add 2 medium cubed red potatoes.. Everything else, including the nutmeg stayed the same as the original recipe...

    Instead of the chicken stock, I made my own by boiling my chicken (bone in breast, adding seasonings to the water and 2 chicken bouillon cubes... Voila!! Chicken done, and homemade stock ready...Not salty at all because I controlled the amount of sodium added versus using store bought stock...

    This is a definite keeper for this beginner in the kitchen... If I can do it ANYONE can ;

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  • on February 04, 2011

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    This was the best chicken pot pie I have ever had, although I had to adjust the recipe a tad b/c I couldn't find puff pastry at my grocery store. I just used a pre-made pie crust which I had to bake a little longer for browning purposes, but turned out great. My 4 year old and 8 year old loved this recipe also! I will make this again!

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  • on January 21, 2011

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    I'm sorry but this was a very bad filling. I love Paula and make her recipies all the time but this one is no good.

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  • on January 19, 2011

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    TOO SALTY!!! I did make two modifications to this recipe;I substituted milk for the heavy cream and "sweated" the onion and garlic in the melted butter rather than just adding them into the sauce. The overall consistency of the filling was thick enough, but without adding so much as an iota of salt, this dish was too salty to be edible! My suggestion to anyone trying this recipe for the first time would be to not use the "chicken base", because that is obviously the issue here, but rather throw in a couple cubes of bouillon instead.

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  • on January 18, 2011

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    I did have a chance to taste it and, it was one of the best pot pies I have had in a very long time. This recipe will remain in our house as a warm comfort dish when the nights here get cold like right now. Being from the midwest and plus a rural farm town of about 900 this tyoe of food is exactly what we all crave and need to help us keep warm and we crave. Thanks Paula!! Coming to you from Erie Illinois my name is Jane Franks

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  • on January 18, 2011

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    This was a quick and simple recipe that my family enjoyed.I love easy ways to feed my kids on a budget being a single mom an this one oh my gravy was it good.

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  • on January 09, 2011

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    REALLY salty if you season the chicken and veggies ahead of time. I didn't realize how salty the chicken base was...wow. Other than that, an easy and delicious recipe! The puff pastry looks amazing on the pot pies too...perfect!

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  • on January 06, 2011

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    My family and friends love this recipe. Only thing I do different is I make it in a 10x12 glass pan and not individual servings. This is a keeper recipe and even make it for potlucks (normally by request!

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  • on January 06, 2011

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    Outstanding!!!!!!!!!! I love this recipe. I make all the time and my family love's it and can't get enough of it. I haven't come across anything yet that I have not liked that Paula makes. She makes many of the dishes my grandmother made and never written down. research.

    Paula, you are my idol !!!

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  • on December 29, 2010

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    HOLY CHICKEN BASE! Made this recipe not once, but twice because we had eaten at lady and sons while in Savannah a few months ago. The first time we made it, we accidentally doubled the chicken base amount, because we cut the recipe in half and my fiance put the 4 servings amount of chicken base. Well it was inedible of course. So I made it again tonight, using LESS than what was called for, for the amount of chicken base. Inedible again! Won't be trying this recipe ever again. YUCK! We still love you Paula :

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