Comments on: chicken pot pie

By: Joey

Joey — Sun, 14 Mar 2010 06:34:08 +0000

Made this today to freeze, and it was so good I had to cook one up immediately. Sooo delicious!

By: Jaclyn

Jaclyn — Tue, 09 Feb 2010 17:38:41 +0000

I used considerably less butter, added 2 Tbsp cream cheese, substituted the sherry for Marsala, and sprinkled the top of the crust with Maldon. Perfect.

By: Boston

Boston — Mon, 18 Jan 2010 02:55:34 +0000

Just made this and loved it. Since I am not quite the supercook, I admit that I used storebought pie crusts and also used a rotisserie chicken. Still turned out fantastic! I made two full sized pies, and I’m going to freeze one of them – we’ll see how that goes. Thank you for the lovely recipe.

By: jeanneb

jeanneb — Mon, 11 Jan 2010 02:37:37 +0000

Yummy sauce! I only made a couple of modifications. Used 1 stick butter + 3 TBSP olive oil to cook onions. Used 1/2 cup cream. I didn’t add any salt. Used about 2 TBSP lemon juice instead of sherry (It cuts the sweetness a little bit).

For topping, I used store bought crust, but I DOUBLE THEM.
Filled 3 tin loaf pans (8 inch size, comes in pkg of 3).
Laid out the crusts, brushed with beaten egg.
Folded sides toward center (the egg wash “glues” the crust together).
Brush sides of pans with egg.
Lay doubled crust on top of each pan, seal sides with fork, cut steam slits.
Brush crust with beaten egg.

Cover with foil, cook 35 minutes at 375. Uncover, cook 30 more minutes or until golden brown. Let sit 10 minutes before serving.

These pies were a huge hit! I’ve been looking forever for a good pot pie recipe. I can now stop looking….thank you!

By: stown

stown — Thu, 10 Dec 2009 13:26:19 +0000

Made it last night…..with a bunch of modifications because I didn’t have all the ingredients: onions, 3 leeks, chicken breast, mushrooms and edamame…and some extra pepper. skipped the butter in the filling and used a little olive oil instead…since I didn’t readd the recipe correctly… Turned out amazing!! I wasn’t raised on pot pies so I felt no need to stick to any tradition… YUM!!

By: Flood

Flood — Wed, 02 Dec 2009 20:49:06 +0000

This was a fantastic use of my leftover turkey. I was hesitant to make it on a weeknight but it was worth the time. I don’t know what size your bowls are Deb, but I’m guessing big, as I managed two full sized pies and two 5 oz. kid-sized ramekins.

Even if you have butter qualms, it doesn’t seem that egregious for 8-9 servings, which is what I ended up with.

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!