Chicken Mushroom Potpie

I made this today with some major substitutions (I used leftover Thanksgiving turkey meat and homemade bone broth from said turkey). I also used butter instead of oil, and since thyme was out at the grocery store I used marjoram. The family loved it!

This is the Cooking Light recipe. I’ve made it for years. It’s a favorite of my husband’s. It’s exactly the ingredients and directions. If you want a creamy classic this isn’t for you. It’s delicious, and if you like new things, it’s easy, fast and tasty.

I only gave this 3 stars because I ended up Tweaking it so much - like I said it's a good basic ingredient recipe that needed a lot of help.I only used 1 1/2 cups Better than Bouillon Chicken base, so I would have better control over the sodium in this recipe.Then, I added 1/2 cup cream so that this recipe was actually creamy.I nixed the peas - have a super aversion to peas.I used 1 tablespoon Mrs. Dash Original seasoning in place of the fresh thyme and it made the dish much more flavorful.I only used 2 large chicken breasts and that was plenty for 2 people with leftovers.I made my own pie crust from scratch and did an upper and lower crust.I also did not cook anything prior to placing it into the baking dish.I placed it in the sprayed baking dish and then into the microwave for 35 minutes until the internal temperature was at 135 degrees,Then I baked it in a 350 degree oven for 1 hour to bring the internal temperature up to 155 and finish the baking and brown the crust.Why the microwave? Because if you don't - you will have to bake it over 3 hours in the oven to have everything cooked and at the internal temperature of 155 degrees.It turned out very tasty.Leftovers should not berefrigerated until the next morningor they will sour do to a chemical reaction.Have no clue why but this can and does sour if not allowed to cool overnight.To reheat - the microwave is great and needs only 3 minutes per individual piece.

Oh! And extra pepper. Pepper is so under-used and so essential. Just throwing that out there.

In other words, you followed an entirely different recipe.

I like this recipe because it doesn't use cream or milk. Cut down stock by 1/2 cup and sub with white wine, otherwise made as is.

This is not a "creamy" pot pie; for that you need milk, and I might replace half the broth with milk next time.  I also always thicken with 1/2 as much cornstarch, as you thus avoid lumpiness, flour taste, and excess calories. The cornstarch gives a nice gloss, too.  Additionally, I added smoked paprika, herbes de Provence and used seasoned salt (Old Bay Seasoning) instead of regular salt, and used 1/4 cup of white wine in place of 1/4 cup stock.  Also made my own light pie crust to avoid preservatives and other stuff.  Next time, will also add some cooked diced potatoes.   I made this the night before and let the mixture sit in the fridge until dinner time when I put the crust on and baked it.  I'm sure it profited by having time to let the flavors mingle.  It's a bit time-consuming, so I would make the filling on one of those evenings or mornings when you can putter, then put on the crust and bake it right before dinner.   Served this in individual ramekins with a side of corn on the cob and a small lettuce and tomato salad.

We did not care for it. The gravy and the veggies just weren't quite right. I saved the left overs thinking that maybe it would be better the next day. The gravy took on a sickly grey color. I threw it out.

This is a great chicken pot pie made with lux ingredients. My husband and I loved it and I would serve this to company for sure. I, however, also make a really excellent chicken pot pie with the more traditional ingredients so my son was not a fan. I'll keep the recipe and highly recommend it but for the time being I'll be making my standard recipe as my son loves it.

Delish, this beat my other favorite CL pot pie recipe. However, as some other reviews stated it's a little bland and in oder to bring out the great flavors, I added about a half teaspoon of low sodium season salt, and that made all the difference. Used a frozen pie crust; thawed, rolled out and put back in freezer for 10 min., layed on top of hot filling in a 9x13 Pyrex dish.

This has become a great cold weather dinner with a salad for the weeknights. The sauce and spices were delicate but flavorful and the many veggies in the pie where a great way to get more veg in your diet. Used my own Heavy Cream Flakey Crust so that blew the "light" part right out of the water but this is now a family favorite. Be sure to cook the sauce after adding flour to get a thick, luxurious sauce. Great the next day too! Home run.

Not sure what we did wrong, but it came out a bland, soupy mess. I didn't think it was that bad, but the husband adamantly insisted I never make this again.

definitely better night 2 when all the flavor sat together in the fridge all day! But, it was really delicious, I used pills bury crescent roll dough in place of pie crust since I had a lot to use up. It was getting pretty dark brown with 8 minutes left, so I turned off the oven and let the residual heat finish the job. It was a hit.