Chicken Pot Pie

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Dude ,you have got to be the best chef of food network... All the dishes I have cooked from your show have been outstanding..Hope to see more of you on the network thanks.

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Pretty good, but next time I make it I will make a lot of changes to it. It is very running, not really creamy enough to suit our taste.

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Very Bland!! Never doing this recipe again. Took longer than I expected.

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This is one of my 10-year-old's favorite meals and I have made it for others on several occasions. It's a bit labor-intensive but the flavor makes it worth it. I always add extra flour b/c my family and I find it a bit too runny without the extra.

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THIS POTPIE IS OFF THE HOOK. CAN I USE DIFFERENT VARIETIES OF MEAT LIKE BEEF OR TURKEY?

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OMG! So Good & Easy. Loved the puff pastry on top. I used my leftover turkey, added a little poultry seasoning,and garlic to the mixture. Thanks Tyler this one is truly ULTIMATE....

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Wow, my house smelled amazing, and the pot pie at the end was very tasty! I was given a 5 lb. chicken to work with (no choice in the matter, so I cut it into quarters to cook faster, and used a little bit more of the veggies and herbs to compensate. By the by, I sauteed the carrots, as well as a cut-up onion, instead of pearl onions, until they were slightly soft. Then when I went to make the stock, I went with Fanny Farmer's white sauce proportions, which called for 2 T. flour and 2 T. butter per 1 1/4 cups stock. Now I have enough for two dinners' worth. Yum!

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The stock was very tasty and the aroma was to die for. The roux i made adjustments after reading comments before preparing meal that it was to thin. I could have made it a little thicker, but next time. This was my first time making pot pie and i am satisfied. I did put my carrots in the roux about 10 minutes before adding other vegetables because i wanted them tender. I used corn instead of onions. Thanks Tyler.

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I cooked this recipe, with some variance. But, overall it was excellent. My family enjoyed it very much! The variances were - instead of discarding the vegetables strained from the chicken, they were used in the pot pie. Also, I used frozen chicken breast which I boiled for approximately 25 minutes, cooled it, then diced it into cubes. I also used a frozen peas and carrots mixture that I added to the roux and diced chicken. My house smelled wonderful. I love foodnetwork channel! Especially Tyler Florence! :

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The chicken stock I made was wonderful. I actually used a combo from this one and Ina's. I used a five pound bird / water ratio and the dill from her's. I stuck to this recipe for the rest. I wanted to have extra stock for other uses. I also did a four hour stock. I pulled my chicken out after two hours, pulled the meat off, and then placed the carcass back into the stock.

I too had issues with the roux. Mine was way too thin, and next time I will use way less stock. I also thought there were way too many onions in this recipe. Next time, I will precook the carrots for a while and also replace the onions with corn or something else.