Delicious Chicken Pot Pie

From: Chef Romilon

On Jul 1, 2009

Good Chicken pot pie but very thick. It does take a bit of time but worth it.

From: CabinKat

On Jun 30, 2009

I didn't care for this much, it ended up way too thick and didn't have much flavor. I am high elevation & haven't perfected a homemade crust so I used a good store bought. The crust wasn't the problem. It was bland for me as well, but I don't like seasoned salt so I wasn't sure what it needed. Maybe chicken bouillon instead of broth?

From: Kim D.

On Mar 13, 2005

Great pot pies! I used a whole chicken (used have the chicken for this recipe and the other half for another). I followed the directions exactly, except that I added a small can of drained peas and I used homemade pie crust. I made these in the pot pie tins and it made 6. I froze these before baking. When baking frozen pies, place on baking sheet and bake at 375F for about 50 minutes. These were awesome! I will be making these often, thanks Vincy!

From: kfinkle

On Jun 26, 2002

This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!! My boys said, "it was da bomb", (meaning excellent). I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!