Chicken Pot Pie

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I believe this is so worth the extra work. Tasty.

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I made a few changes to make it to my liking. I didn't use turnips in the broth and added salt and pepper. After I removed the chicken, I let it reduce for 1/2 hour 45 minutes and that really improved the flavor! Then I cut up 2 stalks of celery and an onion and added them to the carrots and then sauted them in some of the skimming liquid and butter about 2Tbs. until tender and I added 2 sprigs of rosemary and 6 sprigs of thyme and salt and pepper. Then I added the flour to the veggies and let it brown before adding the broth. It came out so good and very flavorful!

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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.