7 Reviews of Lady and Sons Chicken Pot Pie (Paula Deen)

From: SkysMama

On Nov 12, 2005

This was very good, but really rich. I used all cream, next time I'll use milk or half and half. The cream was just to rich for me, but my DH loved it. It took the puff pastry more than 5 minutes to cook, but that may have to do with climate. I just cooked it until it was golden and raised - about 18 minutes. I also added potatoes with the onion and garlic, but had to let it simmer awhile for the potatoes to cook. Next time, I'll par cook the potatoes. I also did not measure the vegetabls. I just added to taste. This is a really delicious recipe. The best part is you can tweak it to your taste by adding corn, mushrooms, broccoli, etc.

From: LMillerRN

On Jan 30, 2006

This is awesome and beautiful. I used fat free half and half and skim milk. It still is very rich. Perfect for a cold and rainy day.

From: startnover

On Aug 2, 2005

I got this Off of Food Network and made it after watching Paula Dean make it.....ymmmy. I loved the puff pastry, a very different and easy twist. Fun, I did use all the puff pastry, but it probably depends on the type of dish you put it in.

From: rosslare

On Nov 2, 2006

Yummmm... creamy and comforting, with a crispy topping. For liquids I used 2 cups milk, 1 cup vegetables cooking water and 1 cup cream. As I don't get chicken base, I used 1 1/2 chicken bouillon cubes. What I think that could have made this really outstanding and different, is adding some curry powder. Will try next time.

From: kitelady

On Mar 9, 2007

This was very good! I used one sheet of puff pastry cut into strips, & made a lattice top for the Pie. My family does not care for a bottom crust as it gets soggy. The puff pastry was cooked separately, and placed on the top of the pot pie filling when it came out of the oven. I also used a 99% fat free chicken soup instead of the chicken base and skin milk in place of whole milk. Very easy to make. This is a keeper!

From: G.I. Joe Girl

On Oct 7, 2009

My hubby does not like chicken so I used beef and beef base in place of the chicken. It was devine! It was extremely rich with te cream so I may try half and half, but this is definately a restaurant quality recipe as is!

From: Chef #231639

On Jun 27, 2007

This was really pretty. It was good.