430 Reviews of Delicious Chicken Pot Pie

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!!

From: BothFex

On Oct 16, 2002

I am a full-time house wife and Mom, but I also work 4 nights a week as a cook. The family I cook for really enjoys comfort food so I am always on the look out for quick, but tastey recipes that avoid any cream-of-goop-clog-your-arteries soup. This has been the best recipe that I have found on recipezaar so far. So easy to make I threw together 2 of them and both my family and my employers were clamoring for more! I did substitute bullion for the broth (alas I was out of stock) and so omitted adding any further salt. I also added a bit of summer savory which added a nice herby flavor. Sage, thyme, or majoram would be good too I think. Oh! And for a creamier texture I used half a cup of heavy cream instead of a full cup of half and half. I also made my own pastry (I try to keep as much of my cooking "homemade" as possible). Sift together 1 C. flour and 1 t. salt. Cut in 1/4 lb. cold butter or marg. till resembles coarse crumbs. Whisk together 1 egg yolk and 2 T. ice water add to flour mixture and mix till it just comes together. Let rest in frig for 20 minutes then roll out and top pie. Easy-peasy and SOOOOOOOOO good.

From: crawfish pie

On Mar 8, 2002

This was excellent.I added mushrooms,bell pepper and green onions and instead of half and half I used heavy whipping cream(that was all I had).It was creamy and delicious.Thanks for sharing I advise everyone to try this!!!

From: Michele Luz

On Apr 2, 2002

This chicken pot pie was THE MOST DELICIOUS I've ever tasted! Everyone LOVED it!!!! It sure is definately worth the extra time it takes. I added mushrooms as well. I cooked and browned the chicken with some olive oil, salt and pepper. I prepped the filling the night before and put it in the frig, then the next night I just (heated up the mixture) filled the pies, put them in the oven to cook.

From: Leilani

On Oct 24, 2002

My family absolutely loved this recipe! Prior to making this all of them detested chicken pot pie. So one night when I was alone, I decided to make it for myself. I practically had to beg them to try the leftovers. They were hooked immediately and have since asked me to make it again. I too, think this is the best recipe I have made thus far from this site. I followed kfinkles suggestion and cooked the chicken in chicken broth and a bay leaf. I then used that liquid in the recipe. I also added fresh mushrooms. Thank you very much for an outstanding recipe!

From: JackieMarie

On Jun 14, 2005

This was absolutely delicious!! I followed the recipe to a T and found that it filled 2 9" pie crusts to the rim. If you want it really super full, you might have to double recipe, but it was perfect for me, my DH and 3 kids. I will definately be making again! Thanks

From: Ginga

On Mar 3, 2006

This was scrumptious!!! Didn't have half and half so I used a can of evaporated milk instead. Didn't have any pie crusts either and didn't care to make any, so I used the topping from another recipe: 2 cups Bisquick 1 1/4 cups milk and 1/2 tsp garlic powder and poured it over the top. This has to be the best Chicken Pot Pie I've made - Thanks!!

From: ciao

On Nov 6, 2003

I can't even begin to tell you all how easy this is to make! And delicious too. I had just 4 cups of leftover roasted chicken. This is very quick and easy to throw together. I diced the potates fairly small, for fast cooking-about 1/2 inch cubes. Carrots were also chopped on the smallish side, but big enough that they didn't get lost. Threw in some frozen peas when the chicken was added. I used a biscuit crust and cooked for 15 minutes, which was a few minutes too long--they were a tad dark, but still delicious. This was also plenty of time for the filling to get nice and bubbly, and everything was cooked inside. Family loved it, and I'll definitely be making this a lot this winter. Thanks!

From: aviva

On Sep 7, 2005

Excellent and oh so yummy chicken pot pie! I doubled the recipe and used a 9x13 pan and had a little filling left over. I used kfinkle's idea and covered the chicken with broth and two bay leafs and cooked it. I drained the broth and reused it for the filling. Changes I made in addition to doubling the recipe: used low sodium broth, fat-free 1/2 and 1/2, threw in some peas, and used top and bottom crusts. I will definitely make again!