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Chicken Pot Pie Recipe

Chicken Pot Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

Showing 41-50 of 87

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  • on October 25, 2008

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    this seemed much easier watching tyler do it. it took much longer than i thought and made a big mess in my kitchen. i took the advice of others and used 4 cups of broth which was still too much., it also had very little taste in spite of the fact that i added many spices. the carrots weren't done and the crust didn't brown even though i cooked it longer and at a higher temperature. my 21 year old son who came in starving from work couldn't make himself finish it. we wound up tossing out our half eaten crocks. in these times of high food costs, it is very disappointing to waste food. it's safe to say we won;t make this again.

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  • on October 24, 2008

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    To save time, I used 4 cups of broth,as previously recommended, and 3 chicken breasts. I added some rosemary and thyme, the flavor was great, my husband loved it but it was too watery, more like soup than pot pie. I don't think I would use this recipe again.

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  • on October 20, 2008

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    This is definitely one of my favorite recipes from Tyler!

    I made this a few months ago when my sister was in town. She stopped over for dinner, and couldn't believe that it wasn't store-bought! It was so good!

    I substitute the onions and peas for fresh grean beans and definitely didn't use 8 cups of stock, but that's because we like the gravy thicker in my house. I've passed this one on to a few other friends as well and they've really enjoyed it.

    Keep em comin' Ty!

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  • on October 19, 2008

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    it was ok i had to add some more spices to wake it up and it was runny but other then that it was ok

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  • on October 18, 2008

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    WHY WOULD ANYONE TAKE A PERFECTLY GOOD CHICKEN, BOIL IT UP, TO MAKE A CHICKEN POT PIE.. .. WHAT SHOULD BE AN ECONOMIC DISH, MADE FROM LEFTOVERS, HAS BEEN TURNED INTO AN EXPENSIVE EVERY DAY DISH.. ALL RECIPES ON FOOD NETWORK SHOULD BE ACCOMPANIED WITH A COST FACTOR.

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  • on July 12, 2008

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    Super!!!

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  • on May 04, 2008

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    I have made this recipe five times - each time is better than the last. I recommend this. It's simple and good - that equals simply good.

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  • on March 05, 2008

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    i love chicken pot pie. my mother made this. owww it was so good.

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  • on January 29, 2008

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    I made this last night, thanks to all the previous notes as it helped make this a wonderful comforting dish. I took the breasts off and lightly browned the bones and an onion in a pot before adding the liquid. Let it cook for a couple hours, strained, pulled the dark meat off the bones and poached the breasts in the liquid till not quite done. Then reduced to FOUR cups, used l stick butter and l/2 cup flour for the roux. 8 cups is wrong. Perfect. Had a lonely lemon and squeezed that in, I think balanced.. Added some thyme, salt and pepper and also used 3 small diced yukon gold potatoes, parboiled. Added all to the pot just cooked a bit and filled my pots. I did bake with the puff pastry, but I found it did not cook completely in the middle with the 350 temperature. Next time I will bake separately and then add to cap the pots at the last minute. I tell you the flavor is wonderful, yes, it is a bit of work, but mostly just cooking on its own and creating your own pot pies is priceless! Do give this a try, my guys loved it and is worth the time.

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  • on January 19, 2008

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    I've been making my own for a long time, I tried yours and absolutely love it! I had to add a little extra flour for my roux, but it was great.

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