Savory Chicken Pie

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I guess I should not give this all 5 stars since I used refrigerated pie crusts but the filling was so good I had to write a review. The only thing I did differently was to add half a bag of frozen pearl onions that I pre-thawed. My three men love them! Not sure if I would attempt the crust since the reviews are questionable but we will definitely make the pie itself again!

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I was so excited to try this recipe. However it turned out pretty bad. It's like they didn't try this before they made it!! First everyone else who said the crust was toooooo salty was right! And TWO cups of water!?! At one it was getting gooey. ( I only added one I followed this recipe to a T. There is no way you could get all of this in a 9in pie pan. This probably could make two. I just put mine in a bigger pan. The filling was good but you couldn't taste it past the salty crust.. And crust, there was way toooo much. It just ended up being a gooey mess! I think I will stick to Paula's recipe and not her guests! A&A Deppen

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This is a great pie! I modified it a little bit though. I roasted the carrots and potatoes with the chicken so they cooked in the nice chicken juices, and then I mixed in the corn and peas, 1 pint of cream, and half a cup of flour. The filling was the perfect consistency: smooth and creamy but still thick. I used a store bought pie crust because I didn't have time to make my own, but it still turned out delicious. Great weekend recipe!

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This pie was delicious, but mine was completely runny and I can't figure out what I did wrong.

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Way to much salt in the crust but other than that it was wonderful! Crust only needed one cup of water too. The crust was super flakey and the meat was moist. I had a lot of fun making it....just wish I had put less salt in the crust. Didn't ruin it for the rest of the family but kinda ruined it for me.

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Delicious....made for my family over the weekend, however, I found 2 cups of water is too much for the crust....I used only 1 cup....plenty....had to add just a little more flour...the filling I think could use a little more salt and juice.....I added a little broth and more flour to the filling.

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Trust me this recipes works, but the key is to make sure you use kosher salt which is half the amount of table salt and your recipe should be perfectly seasoned. This was delicious.

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wayyyyyyyyyy too much salt in the crust

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I made this for Sunday lunch and everyone loved it. The only problem I encountered and maybe I just didn't read correctly is the recipe calling for 2 cups of water in the crust---1 cup was too much so I added some more flour. I questioned the amount of salt being 2T but it worked with the amount of flour and shortening called for. This recipe has alot of salt for those watching their salt intake. I also added garlic when roasting the veggies. I added poultry seasoning, parsley and ground sage on top of the filling before placing the top crust. Every recipe needs tweaking to fit the cook and I think by tweaking this recipe it will fit most all families. P.S. I let my butter soften overnight so it would be easy to rub on the chicken.

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This is the best chicken pot pie I ever eaten and I know it would be even better if I roasted the chicken myself. I used a pre-roasted chicken from the deli at my grocery. However, there are a couple of misprints - I guess - in the recipe as it is posted here. 2Tablespoons of salt and 2 cups of water is definitely too much for the crust. I just added water until the crust was the consistency I wanted. The 1st time I made this crust, I did put all the salt in although I was skeptical - and it is much too salty; otherwise, its delicious!