Comments on: chicken pot pie

By: Merisa

Merisa — Tue, 13 Mar 2012 16:37:15 +0000

I just made this for the in-laws, and it was a HUGE hit. It even worked as a doubled recipe. To make it kosher, I subbed out Earth Balance for butter, and just left out the cream. It was still amazing. I even stole a few of Ina’s veggie pot pie ingredients to throw in: pernod, fennel and asparagus tips.
As always, if it’s on your site, I can trust it will come out great. Thank you! Can’t wait for the book.

By: deb

deb — Tue, 06 Mar 2012 00:55:38 +0000

Hi Simone — I don’t see why not!

By: Simone

Simone — Mon, 05 Mar 2012 02:46:58 +0000

Can you make this in one big pie?

By: Pam

Pam — Wed, 22 Feb 2012 15:37:05 +0000

Just made this last night, with some left over roasted turkey breast. I cut the recipe in half, as there are only two of us– and it still made enough for leftovers. I froze the left over filling in individual ramekins, and will top them with fresh pastry when I make them. Delicious!

By: Lindsey Dean

Lindsey Dean — Sat, 04 Feb 2012 18:31:17 +0000

Hi Deb! Sounds fantastic! Have a question…does the filling need to be baked if I am planning on making this filling with open-faced biscuits? I absolutely adore your blog and rave about it to all my friends! BRAVO!

By: Lara

Lara — Thu, 22 Dec 2011 16:33:34 +0000

Delfish!

By: Zoe

Zoe — Mon, 21 Nov 2011 05:52:36 +0000

Hey all, in regards to the pearl onions, i ended up using a pearl onion and pea mix in the frozen section at whole foods. Two birds one stone.
We substituted mushrooms for the chicken in an attempt at a decent veggie version.
Worked just fine. Though i had to do a regular 9 inch pie instead of individual pot pies because i didnt have the ovenware bowls.
I would now like to know the best way to store a pot pie like this (meatless) whether it is best left out and covered, or refrigerated etc.

By: Molly

Molly — Mon, 14 Nov 2011 01:19:31 +0000

made this in my first attempt to make chicken pot pie EVER! And it was fabulous! I added parsnips and potatos to the veggies, and used chopped onion vs. the pearl onions. Reading through the comments I noticed a few people felt it was a little bland, so I added some thyme and a little bit of oregano, and seasoning to the sauce. I also used store bought stock, but simmered it with some veggies, clove, bay leave etc. to give it a little bit more flavor (just strained before using). I thought the crust was amazing and easy to work with. Had some family over for dinner and my brother said it was the best thing he had eaten all year! I will be trying this recipe again in two weeks using left over turkey from Thanksgiving! As always, I was not disappointed with a smitten kitchen recipe!

By: Frances

Frances — Thu, 27 Oct 2011 18:08:19 +0000

2 hours later and there are mini chicken, courgette and sweetcorn pies in the oven. Craving satisfied. I like the internet, especially your site. Though the baby is too cute for words. Have you thought about making baby pie? Haloween costume, pie-lid hat??

By: Frances

Frances — Thu, 27 Oct 2011 16:12:56 +0000

10 seconds between “I want chicken pie” and googling smitten kitchen. You haven’t disappointed me yet, thank-you!