Chicken Pot Pie

  • sjacobs01 Posted: 11/09/10
    Worthy of a Special Occasion

    AWESOME recipe. This one is a keeper! LOVE it especially for winter! YUMMMMMY! I modified and used the dough as a pie cover over all the mix...make sure to cut enough slits in it to vent.....suggest tin foil beneath the dish to catch and spills in the oven.

  • TanyaMichelle Posted: 01/20/11
    Worthy of a Special Occasion

    The filling was very bland. The biscuits were awesome though. For the amount of work required to make this recipe, the outcome was totally not worth it.

  • sgboxer Posted: 04/27/10
    Worthy of a Special Occasion

    This recipe was VERY tasty! It took a little while to prep, but it was sure worth it! I left out the peppers and used 2% milk instead of was great! I am going to try prepping all the ingredients for the filling, divide it in half, and freezing it. Then on a busy day, all you would have to do is thaw in refrigerator, make the biscuits, and place in oven! Everyone should try this!

  • Laura2010 Posted: 05/18/10
    Worthy of a Special Occasion

    This recipe was wonderful. My boyfriend helped make it. He did the biscuts while I chopped veggies. We used vegetable broth instead of chicken because it's what we had on hand. We also added mushrooms to use them up and used half a 16oz bag of frozen peas and carrots instead of fresh. Be careful not to roll your dough out too thin. We will be making this again soon!

  • KristineA Posted: 11/10/10
    Worthy of a Special Occasion

    I liked the insides! I added Thyme (Tarragon would have been good too, but I'm not a huge Tarragon fan) and some Dry Sherry once the sauce had thickened. I also added some frozen (thawed) mixed veggies to the thickened sauce (because I love lots of veggies in my Pot Pie). My problem came with the biscuit top. I had to add A LOT more flour to make it manageable (like 1- 1 1/2 cups more! It looked like pancake batter after I had added all the milk called for!). But I forgot to add more baking powder, so they were very dense and not tender. Not sure why I had a problem!? I followed the directions! I will make it again- but I may use another biscuit top recipe... or just a package of puff pastry?

  • cjd1117 Posted: 09/26/11
    Worthy of a Special Occasion

    I made this recipe for my family tonight. I have a picky 19 month old and even she thought it was good enough for her sensitive taste buds. Things I did different, I used fresh pre-chopped onions, green peppers, and celery. I used frozed peas and carrots. I also used store bought biscuits. I didn't add salt and pepper, but I will try a different season, maybe the thyme as someone suggested, but it was good and not a big hassle, just takes some time. And it was super yummy.

  • julisanderson Posted: 10/10/11
    Worthy of a Special Occasion
    Spokane, WA

    love this recipe! so easy - if I don't have time I buy the biscuits from the supermarket.

  • ashley57 Posted: 10/31/11
    Worthy of a Special Occasion

    I love this recipe! I had alot of extra dough for the biscuit topping, so next time I will just use it to make an all over crust. And I would definatly recommend using larger than a two quart dish. I used a 2 1/2 quart dish and it still spilled over in the oven!

  • earrational Posted: 11/17/11
    Worthy of a Special Occasion

    I really liked it but my husband and toddler were under-impressed impressed. Needless to say, because I like it, they'll be seeing it again. I cheated and used a frozen peas and carrot mix and the refrigerator biscuits. The 425 temp cooked the top of the biscuits too fast and didn't allow for enough time to warm the peas and carrots entirely. I think I'll just use the temp and time on the biscuit tube next time.

  • sma1978 Posted: 09/15/13
    Worthy of a Special Occasion

    Definitely needed added thyme but overall good with that addition. It was bland without it. I used store bought biscuits and they were raw underneath. Apparently the homemade ones don't have that problem otherwise I'm sure there would be reviews saying so.


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