This recipe has great potential but I think that there must be typo in the amount of chicken stock to use. Four cups seemed liked a lot but I followed the direction as written and ended up with more of a chicken pot pie stew/soup. I couldn't find the fresh poultry herbs so I just added some fresh parsley and it tasted good.
Pastry-Topped Chicken Potpie
kdehuff Posted: 09/02/13
eppercival Posted: 09/14/13
The flavor was excellent, but the consistency was soupy even after extra cook time on the stove AND in the oven. I will make this again with less chicken stock (maybe 2-3 cups).
JenE17 Posted: 09/06/13
This turned out great! Based on the previous review, I used 3 cups of chicken stock instead of 4 and that was plenty. I also did not have the poultry herbs, so I used a tablespoon of Herbes de Provence instead.