Old-Fashioned Chicken Potpie

Very good recipe. Will definitely make again!

This recipe was wonderful! My very picky boyfriend (who loves potpies) and his friend said this was the best one they had EVER had. It is the perfect meal in one dish.. and its gonna be great for those chilly days coming up. I modified a few things.. just a little more thyme, more potatoes, carrots, added parsnips, and changed to about 2 1/2 cups chicken pulled from a rotissere chicken. This is DEFINITELY a keeper :)

I've made this several times over the years and my husband and son LOVE it - me too! Never disappoints, and I was pleased to find the leftovers freeze really well - I cut generous individual portions and put in freezer containers, then reheat in a small gratin dish in the oven. Nice treat for lunch on a cold day!

This is a delicious chicken potpie, however, I don't feel this makes enough of the great tasting stock sauce or mybe I put a little too many veggies & Chicken. Great potpie!

This recipe is so simple - I didn't think it would live up the reviews. It does! I made the following changes - sub. ww pastry flour for more fiber, used extra thyme (probably about 3/4 t), and used butted instead of shortening in the crust. It was SO DELICIOUS! I will definitely make this again.

Has anyone ever had any luck preparing this dish, freezing it, then baking from frozen?

Our family loved this!!!!! I, like others, used refrigerated, premade pie crust. I also put a layer of pie crust on the bottom, as well as the top. But the rest of the recipe I followed to a tee. It was excellent. We will definitely be having this again.

Crust: I used butter instead of shortening, and added a tsp of sugar. Filling: I used a bag of frozen mixed veg from HT instead of peas and carrots, b/c that's what I had on hand. Delicious! Can make crust and filling the day before.

Great recipes and awesome leftovers. A keeper!

This pie was delicious! I did use refrigerated crusts both on the top and buttom, but, followed the rest of the recipe exactly. It was the best chicken pie I have ever made. I will definitely be making this again.

This was so good! My husband used his finger to get the last bit of sauce from his serving! I used some frozen mixed veggies instead of peas and carrots, and some cubed butternut squash, and my own recipe for the crust, using coconut oil instead of shortening to eliminate trans fats. I would serve it to close friends, for sure! It was labor intensive, so I prepared the crust and the filling in the morning, then put it together and baked it when I got home from work. Will make this again!

Very Nice. The crust was easy to make as a whole the recipe was fairly labor intense and took awhile to make. Not a go to week night meal.

My family loved this! I did make a few changes though. I used unsalted butter in place of the shortening because that's what I had on hand. I also upped the thyme to 3/4 tsp, as well as, added 1/2 tsp dried sage and 1/2 tsp poultry seasoning. I also added a little kosher salt and fresh black pepper to the top of the crust for a little extra flavor. The crust, however, gave me a little difficulties. It was a bit too dry after adding in the 1/4 cup flour/cider vinegar/ice water mixture so I ended up having to add a few more tablespoons ice water to make it moist enough. With that change, it worked very well. I will DEFINITELY be making this again! Possibly with some leftover turkey from Thanksgiving.