Chicken Pot Pie

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This was a hit in my hose with both my kids and husband. However, I made some big changes based on our tastes and what I had in the pantry. I used onions, pootatoes, carrots & mushrooms as the veggies along with the chicken. My kids don't eat corn & tomatoes, especially mixed in where it is hard to pick out! I also did not have an open bottle of wine and didn't want to open a new one just for this recipe, so I substituted extra stock (I used vegetable stock instead of chicken. I also added some poultry seasoning to the dry mix and used a pie crust both under and over the filling. I will definitely make it again, but perhaps with a few less potatoes.

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delicious

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This recipe really shouldnt be listed as a quick fix meal. Even cutting the potatoes small requires them to cook until they are soft. This took about 30-40 minutes. Not the 20 minutes listed. I also used 2.5 cups of broth instead of just 1. One cup isnt enough liquid for the potatoes. I would omit the tomatoes next time. They changed the savory flavor I was looking for. I would make this again with my changes!

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i just plainly love this recipe because it is simple from journey

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Being a tomato lover I knew I would love this recipe and I was right. I always add a few sauteed fresh sliced mushrooms to my pot pies. This is a keeper! Thanks.

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I took some other reviews for instant putting pie crust on bottom and top. That worked well but I must agree the tomatoes do not work well in this dish.

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This recipe is a great base, but I changes a few things as follows:
- I didn't remove 1/2 the cooked chicken per the recipe, I used the full amount. Worked well.
I didn't want a tomato-based sauce, so I opted out of adding the tomatoes (which I feel was a smart choice. Instead, I added about 1/3 cup more wine and 1/3 cup more chicken broth (opted for non sodium-free broth. Veggies took 20 minutes to become adequately tender.
- Added about 1/2 cup quartered mushrooms to the potato mixture.
- Added 1/2 cup frozen peas along with the 1/2 cup frozen corn to the pot after simmering the vegetables. I also added about 1/3 cup chopped Italian flat-leaf parsley in with the peas and corn.
- Used store-bought frozen pie crusts, but used 1 on bottom of casserole dish and 1 on top (like traditional pot pie.
- Baked for 15-20 minutes.
It was absolutely fabulous!

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I found the recipe easy quick and very tasty. Since it's a good "basic" recipe it is easy to adjust the seasonings to your own personal tastes. It's a good warm comfort dinner on a cold Chicago winter day.

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This was like a gourmet version of a traditional pot pie.. I think if I make this again, I will halve the amount of potatoes that is called for. It was definitely the dominating ingredient. And I think I would add more chicken. Very tasty!

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easy to follow