28 Reviews of Chicken Stew or Chicken Pot Pie Filling

From: JUDY BODNAR

On Jul 26, 2003

I love this recipe and have used it often, everyone seems to enjoy it everytime I serve it. This is a very adaptable recipe because you can add or omit the seasoning you like as well as add the vegetables you prefer in it (or add no vegetables) I make the whole recipe and freeze the rest when I dont need it all at once. I put the unused portions in zip-locked freezer bags and it keeps well.. I like to top this recipe with pepperidge farm puff pastry from the freezer section and I sometimes top it with a pie crust...it is also great with dumplings cooked on top of it..just make sure to thin the sauce a bit to allow for cooking the dumplings...and of course, this is great served over noodles or with the noodles thrown right in it (make sure to thin the sauce to allow for the noodles to cook, they also thicken it a bit. Enjoy ! Judy

From: truebrit

On Dec 30, 2004

I made a chicken pie with this filling last night, and it was delicious! (I used it with No-Fail Piecrust, Recipe ID#105545). Some of the amounts in the recipe aren't specified, so this is what I did; in step 2, I added 1/4 cup of flour, and in step 3, I stirred in 1/2 cup of milk, a little at a time. Instead of 2 cups of frozen veggies, I added a whole bag (1 lb.) of frozen peas and carrots. I only cooked it for 30 minutes. After I filled the pie shell with it, and topping with pastry, I baked it at 425F on the bottom rack for 10 minutes, then I baked for 20 more minutes on the center rack. This filling was so easy and savory! Thanks, Leanne!

From: Sharon123

On Apr 1, 2004

Love this dish! I didn't cook it the whole hour, maybe 20 minutes. I served this over rice and everybody loved it! Thanks so much for posting!

From: FoodieFanatic

On Apr 16, 2008

I used cream of chicken soup as suggested, and peas and carrots in my pie this time. I used Pillsbury pie crusts and they worked great as always. We all loved it. This is a winner!

From: mommyof 3

On Oct 11, 2004

This was a very yummy recipe. I did use it for pot pie and my family said it was the best I ever made. This is a keeper. Thanks for the wonderful and flavorful recipe!!!!

From: chris in winfield

On Oct 6, 2004

Leanne thanks for sharing this recipe. Was a wonderful! I added fetticini noodles and topped it off with bread crumbs and topped it off with cheese. Can't wait to try it in a pot pie.

From: Barbara in the deli

On Sep 25, 2004

I made this as filling for chicken pot pie. It's a great recipe for getting rid of all my partially full bags of frozen vegetables (always looking for a way to get rid of those). Now my husband thinks I'm a good cook and resourceful. Thank you

From: Gail Lawton

On Oct 6, 2005

I have been using this recipe for over a year now and thought you should know how great it is! Chicken pot-pie is my husband's favorite dish and this recipe is the only one I use now. It never fails to get the comment "this is delicious sweetheart!" and usually he has two helpings. Thank you Leanne for this recipe.

From: Shawne

On Dec 23, 2004

This was a great recipe!!! made the mile high biscuit recipe to go along with it. I will definately be making this again.

From: mariahswind

On Jul 24, 2008

I finally have an easy and oh so yummy recipe for chicken pie filling! This is tremendously tasty! I used it to fill 'calzone' dough... I forgot I had some puff pastry in the freezer... could have tried that! And as other reviewers have said there are so many options with this recipe! Thanks for sharing!