Easy Chicken Pot Pie

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This pot pie is delicious and deserves a 5 star except the recipe calls for too much liquid. In order to reduce the liquid I had to cook so long the vegetables were way over done. I would suggest cutting down on the amount of chicken broth. It was so runny it overwhelmed the crust when place on the top. The recipe is certainly adaptable for a lot of different additions such as mushrooms that you might want to add.

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Good recipe that I tweaked a little- I used two pie crusts instead of one. I also added a little butter and sautéed some baby bella mushrooms and added a splash of Marsala wine with them. I used a package of mixed frozen veggies and didn't do the egg wash. Came out great, hubby loved it too

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OMG!! My whole family just loved it! So much more flavor than a regular pot pie! Thank you, Sunny! Also, loved your pizza dough flatbread! Your recipes never disappoint!

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What a great recipe! Tasty, tasty, tasty. I added 6-8 chopped mushrooms and next time I will add 1 tablespoon more of flour. I'm going to recommend this to all my family and friends. Thanks Sunny

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I used coffee cream instead of heavy cream. About half the fat and who has heavy cream in the fridge?

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Very Good...and easy to make.

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This recipe is delicious! I did not have a cast iron skillet, so I put it in a deep ceramic pie dish. I also was pressed for time, so I shredded a rotisserie chicken instead of cooking the chicken. It was soooo good, and my husband loved it. I will definitely make this again!

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This recipe is so flavorful! I always know a recipe is a keeper if my husband goes back for seconds. This one is a definite keeper because he went even wanted a third serving of it! And I love how easy it was and how easy cleanup is since you bake the pie in the same skillet you precook the ingredients in. Definite keeper!!!

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I LOVE THIS RECIPE!!!!!!.. It was so easy and the tast was on point. Will do over and over!.....Thanks Sunny!!!....

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We are a family of 6 kids who all have different likes and dislikes, but this recipe received an 8.5 out of 10 from all my constituents. I liked that I could make the filling earlier in the day, refrigerate until we were ready to assemble the pie and cook for twenty minutes. I did have leeks that needed to be used so I added them in with the peas and they were great.