Comments on: chicken pot pie

By: Annelise

Annelise — Mon, 16 Nov 2009 05:38:52 +0000

My husband declared that this was his favorite thing I have ever made for him. Perfect in front of a fire on a cold Chicago night! I made it in two pie dishes and it came out fine. I also had to use fresh pearl onions but thought their flavor was still pretty intense..I think next time I’ll use less.

By: Jessie

Jessie — Fri, 23 Oct 2009 03:17:24 +0000

This has quickly become my go-to food site. I am IN LOVE with the tomato corn pie, the chocolate chip cookies, the apple pie, and now the chicken pot pie. Can you do no wrong? I can’t wait to try something else! Thanks, Deb!

By: amy

amy — Sun, 30 Aug 2009 22:27:02 +0000

Oh my sweet Jesus this is delicious. I’d like to make the recipe times 30 and freeze a jillion little pot pies so I can eat one every day. I had to make one large one because I don’t have little ramikens, and my crust didn’t rise because I overmixed the dough, and I added mushrooms and poached the chicken instead of roasting, but HOLY COW. SO GOOD. Thank you, Deb.

By: Kathy

Kathy — Sat, 22 Aug 2009 01:30:17 +0000

Just made this! Totally yummy! Used a medium Le Creuset instead of individual servings, worked just great!
Thanks!

By: ruby

ruby — Fri, 05 Jun 2009 15:03:22 +0000

The butter content is way too much from the BC recipe for me. I use her technique of roasting the skin-on, bone-in chicken, then click over to marthastewart.com for her Lighter Chicken Pot Pie filling recipe, BUT then add most of the vegetables that BC uses in the above recipe- I just add more chicken stock to correct the proportions. I also top mine with store-bought puffed pastry; to keep that fat content low, I choose oven-proof bowls that are more deep, and more narrow, fill those really high with filling and drape the pastry over. I have frozen the pies unbaked with top crust, and have frozen completely baked. Both thaw and reheat very, very well.

By: katehopeeden

katehopeeden — Mon, 11 May 2009 18:02:20 +0000

My daughters and I made this over the weekend. I oversalted it but it still was VERY good. We didn’t have individual bowls, so we made a BIG one in my 9×13 glass pyrex thing. I did have to put it on a tray because it bubbled over but it was so yummy! I was wondering about lining it next time for even more yummy crusty goodness though…

By: Eileen

Eileen — Fri, 10 Apr 2009 16:58:02 +0000

Thanks for this wonderful recipe, I conquered pot pie! Yipee! Please note I was sloppy with my crusts (so desperate to cook the beauties and get to eatin’!) which resulted in butter drippage and being smoked out of the house. I always learn the hard way. But I slid a cookie sheet under the pies and soon enough was enjoying the creamy chickeny flaky goodness. Ahhh.

By: scott

scott — Mon, 19 Jan 2009 20:00:27 +0000

HEAVEN!
i have now made this 5 times this winter. FIVE! i did do some substitutions….
the first was that i made it in a shallow lasagna dish, because that was all i had, so i made one large top crust. it worked just great and cooked in the same amount of time.
i don’t eat meat, so i substituted the following for the lasagna pan sized.
-no-chicken broth for the chicken broth
-no-chicken bouillion
-2 bags quorn brand chicken tenders
i fed this to meat eaters, and they had no clue that it wasn’t real chicken
YUMM!

By: Beth

Beth — Mon, 01 Dec 2008 00:05:31 +0000

I just made this recipe with the remnants of my leftover turkey from thanksgiving and it was AMAZING. We used turkey stock that we made from the carcass instead of chicken stock but left the other ingredients the same. So yummy.

Also, I think this recipe would feed WAY more than 4 adults. The servings are huge!

By: kaitlyn

kaitlyn — Wed, 26 Nov 2008 16:44:46 +0000

I love you.

I love you, I love you, I love you. Thank you so much for posting this! After having a pretty crappy birthday and coming down with a horrible case of the sniffles, baking pot pies last night was the only redeeming thing I could think of. I modified the recipe a bit to make it vegetarian, so if anyone is interested in doing that, here’s what I did:

1. subbed veggie stock for chicken, veggie bouillon for chicken bouillon
2. subbed 2 lb of seitan, torn into pieces, for the chicken breasts
3. left out the peas (blech, my nemeses), but added some chunks of potato

I completely agree with you that the servings were way too big, but my boyfriend disagreed. I could only eat half of one, but he scarfed down the whole thing. It was filling enough that he was satisfied with one though and didn’t try to go picking at my leftovers (for once!) so I have enough left to eat it again for lunch. And again, for dinner tonight. Oh, have I mentioned how much I love you?