Chicken Pot Pie With 2 Crusts

From: <3 to cook

On Nov 15, 2009

This is the first time I have attempted to make chicken pot pie. It was very easy and so delicious!I didn't wait for it to settle so it was a little runny when I cut into it, but that didn't really bother me. The leftovers were just as good!

From: Chef #1166993

On Nov 14, 2009

Ok... totally wonderful. Didn't stray from the recipe except I poached 4 chicken breasts with half white wine & chicken stock (along with the usual carrot, onion, celery, ect.. basic poaching process..). chopped the breasts up & used the 1 3/4 cups stock from that poaching liquid. Also I used 16 oz frozen carrot, pea, corn mixture for my veggies. No potato. One of the best recipes on Zaar.. if your just looking at this site for the first time & want to cut your teeth on one recipe do it with this one.You won't be disappointed!! This is a down home comfort food dinner that tastes like a 5 star winner!

From: MommyMakes

On Dec 15, 2005

This was my first chicken pot pie and it was wonderful!! I added some sliced mushrooms to the butter/onion/flour mixture and cooked until soft (not enough liquid for smooth and bubbily). I used leftover white and dark meat roast chicken and 1/4 cup each frozen peas, crinkle cut carrots, and green beans. I used refrigerated pie crusts. My husband had seconds and asked for leftovers for lunch today!! Thanks Charmie!!

From: HeidiSue

On Oct 12, 2006

This is the exact recipe I use too! It is from my Betty Crocker Best Loved Recipes cookbook. I add a pinch of thyme and celery flakes for extra flavor. I also make mini pies in tart pans they are so good, you get extra crust that way and we love the crust! Thanks for posting.