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Easy Chicken Pot Pie Recipe

Easy Chicken Pot Pie

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on October 22, 2010

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    I'm going to try this recipe this weekend, craving some comfort food and a homemade chicken pot pie sounds delicious! :

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  • on November 15, 2009

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    This was a hit for my family. I enjoyed it too but wasn't crazy about the tomatoes, probably because I'm so used to eating chicken pot pies from Banquet that don't contain tomatoes. I also added an extra pie crust for the bottom and placed it in the casserole dish before I added everything else. My hubby LOOOOVED it and that's all that matters. Thanks Robin!!

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  • on June 14, 2009

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    Like Susan from Pembroke said, I wish I'd read the comments also about pre-cooking the veggies. And I wished I'd read over the directions slowly instead of quickly.

    Preparation time was WAY longer than 30 minutes. It took that long just to prepare the potatoes. When I went to use the 9-inch pie crust, the directions were confusing to me. I was trying to picture how to place the mixture into a "casserole dish" and turn the pie crust upside down on top of that and seal tight, poking holes "to release steam". Was this supposed to be a 9 inch round casserole dish? Since all the refrigerated pie crusts I've ever purchased came attached to a pie plate, I just couldn't figure out the logistics of this.

    I would not call this an "easy" recipe. Certainly not a quick "30 minute" recipe!

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  • on March 16, 2009

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    Pretty good overall!

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  • on November 25, 2008

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    I thought this dish was quite nice. I was craving a pot pie but didn't want the massive calories that come with it. I thought this was a great way to get the comfort and flavor of a pot pie without the calories.
    My husband doesn't love vegetables but loved this dish. No - it won't be deemed the most exciting dish in the world but if you are looking for a tasty winter meal that is relatively healthy - this is a great choice.
    I added mushrooms and just used leftover turkey tenderloin from earlier in the week.

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  • on November 23, 2008

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    As most folks know, red potatoes can cook a little slow so I cut them into 1/2 inch squares. It took a little longer than recipe says, but well worth it. I used diced tomatoes with garlic (canned. Yes everything must be cooked soft before going into the cassarole dish. Even my wife liked it! (PICKY

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  • on November 16, 2008

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    Guess, I should have read the comments before I tried this recipe.....precooking veggies is a must....

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  • on November 08, 2008

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    This recipe definitely took longer than it indicated, but was pretty good. We didn't have any problems with it being watery, but it felt like it took forever to get the potatoes done.

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  • on November 03, 2008

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    Anyone can see from reading the ingredient list that this is not a typical Chicken Pot Pie so I don't understand the complaining. It's a light version that tastes similar to Manhattan Chowder. I left mine in the dutch oven, put the crust over the top and popped it in the oven for 30 minutes.

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  • on October 28, 2008

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    After reading the other reviews, I decided to remove the tomatoes and went with more traditional ingredients. The potatoes, corn, chicken, celery were fabulous. I made sure I blanched and sauteed the veggies, removed them from deep skillet and then created a rous/gravy. Blended everything together once the sauce was to desired thickness. Poored into the casserole dish with a pie crust (already browned on bottom, topped with other pie crust, basted with egg/milk mixture and it was fantastic!!

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