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Chicken in a Pot, No Pie Recipe

Chicken in a Pot, No Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (101)

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Average Rating:

Total Reviews: 101

Showing 71-80 of 101

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  • on July 06, 2006

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    My hubby and father in law loved this dish.

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  • on June 30, 2006

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    This recipe ended up tasting more like a creamy vegatable soup than pot pie. I think the crust is crucial for the pot pie consistency.

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  • on June 26, 2006

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    Easy to prepare but tastes like it took all day to make. I used enough wine and chicken stock to my liking rather than what the recipe called for which was 3/4 cup wine and 3 cups chicken stock. I also used less fresh tarragon but oh my gosh this dish was fab!!

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  • on June 24, 2006

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    My family loved this recipie! It took a wee bit longer to cook becuase I used extra potoatoes & had to pre-cook the chicken tenders, but, everyone loved it!!
    Thanks :

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  • on June 23, 2006

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    I was pretty dissapointed after trying this recipe today. It was way too soupy, not even close to the consistency of chicken pot pie! I also thaught that it tasted pretty bland. Sorry Rachael!

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  • on June 20, 2006

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    This was a great way to make a quick "chicken pot pie". I was amazed at how quickly the whole dish cooked up. I used fresh rosemary instead of tarragon and it came out great. I suggest serving it with Emeril's rosemary biscuits. They are also quick and easy to make.

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  • on June 19, 2006

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    It was cold as could be here even though it is June and my husband loved the way this tasted. It was easy and declicious.

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  • on June 18, 2006

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    It probably took me more than 30 minutes to make b/c the veggies needed to be diced, but otherwise it was very easy. I didn't have tarragon but even without it the whole family loved it. It made quite a lot too ... great for one dish get-togethers.

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  • on April 10, 2006

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    Very easy and good......everyone loved it

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  • on January 17, 2006

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    The first time I made this the whole family named it a definate add to our dinner favorites.

    I found slightly less chicken stock gives a little thicker "sauce" and my mother-in-law makes it without the wine to rave reviews.

    This is also good because we have someone who cannot eat wheat or corn so I just thicken with a little potatoe starch. Works just fine.

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