This was really excellent with some minor adjustments. I added about 1/2 teaspoon of dried herbs de provence when I added to flavor after reading all the bland reviews. I also listened to everyone else and only used 1.5C chicken broth which was more than enough. Nice warm comfort food!
According to my finesse pal, this is 692 calories per portion. I had alteady cooked iy before i realised. :(
So the good: great texture, great visual appeal, definitely comfort food, easy to make. The not so good: bland. The bland we can work with (not sure how, as I'm a by the book kind of cook). I'd like to figure out a way to add the flavor that it looks like it should have without adding calories. I'll keep making this, but my troll daughter insists she won't eat it.
This was really good, and didn't taste "light" at all! After reading others' reviews, I only used 1.5 cups of chicken broth, and it was perfect, not soupy. I substituted frozen peas for the carrots and used most of 1 large baking potato because that's what I had, and it worked well. I used about 2.5 tablespoons of pre-chopped pancetta instead of bacon. Finally, I used about 6 or 7 chicken breast tenders, since I prefer that to chicken thighs. I'm looking forward to eating the leftovers, and I'll definitely make this again!!
Turned out great! I also added peas, did not have enough leeks so added sweet onion and shallots. Used arrowroot instead of flour and veggie broth instead of chicken broth. Then it needed more spices so added, thyme, rosemary, and sage. Like another reviewer I did not have pie crust so used pastry sheet. It made a huge batch and hubby ate most of it.
Love it. So easy and delicious!
Yum! Added mushrooms!
Delicious! Have made this many times. The leeks add a unique & yummy flavor. I agree that many different veggies can be added/substituted. Has become a part of our cold-weather dinner rotation.
We loved it. The big plus for me was NO PEAS. I agree with another reviewer, next time I will use 1.5 cups of chicken stock, otherwise I would not change a thing.
Very good, easy to make.
I made this last night, with a few changes, to great success. I ended up making a double batch and froze one in the glass pie dish (without the pie crust). I added shitake mushrooms and half a bag of frozen peas/carrots/beans. I used four big spoonfuls of whole wheat flour and then just poured in broth until it looked right. I estimate I added about 3 cups of broth for the double batch and it worked out perfect. The flavor was a tad bit bland so I added a sprinkle of blue cheese when serving. If I were to make it again I would add a bunch of slowly caramelized onions, something else for additional flavor TBD, and use chicken breast. The leftovers today had a much richer flavor, but the blue cheese was still a nice addition.
This is great and the kids love it. I add mirepoix instead of just carrots.
I was surprised my husband liked this so much, since it was basically a pot pie. I made this for his dinner when I had a dinner meeting, and he gobbled it up. I barely had leftovers for my lunch the next day. Definitely one to add to my rotation.
Super good! My three very picky children even liked it. I only changed the original recipe by adding 2 extra pieces of bacon.
Fantastic although I made quite a few changes. I didn't use the bacon because it seemed a little pointless, I used about 2 tsp. of olive oil instead, since it is much healthier for you. I didn't use leeks because I didn't have any on hand, I used an onion instead and sauteed it until soft with about a tsp. of garlic. Instead of potatos I used parsnips, as well as mushrooms and peas. I was a little worried about having a thin consistancy when I read the other reviews so I only put in 1.5 C of stock but it thickened up really well so I ended up putting in the last .5C. I also put in way more seasoning then it said. I didn't bother with the egg wash either mainly to save a calorie. Overall I would def make this again, expecially with the creamy thick consistancy of the gravy. This is a great recipe for comfort food on a diet.
i made this tonight and everyone loved it!..I used chicken breast instead of thighs,,I doubled the carrots added in 1 cup chopped celery 1/2 onion and 2 cups chopped leeks..made it in a medium casserole dish..was plenty for people...will definitely make again ..so easy and quick
Very good chicken pot pie as written. I had to had a touch of olive oil to the potoatoes and carrots as they were beginning to stick to the pot. I used sweet onion in place of the leeks as that is what I had. I also added peas and thyme. I, too, found that the sauce didn't thicken the way I had imagined and next time will adjust for that. Overall, the pie was delicious and I wil make it again.
This was a really good recipe. A few comments. Didn't like the bacon flavor; don't see the point. Also it didn't thicken as much as I expected, so next time I'll use some gravy flour. Used a rotisserie chicken, so the rich chicken flavor wasn't there. Next time will put in some concentrated stock. I added some mushrooms which were wonderful. Also I used a puff pastry sheet instead of the pie dough due to the size of the dish I was baking the recipe in. If you do that, remember that the puff pastry cooks quickly! I set the time for 30 minutes per the instructions and after 20 the pastry was DARK brown. I've never cooked with the puff pastry before, so you live you learn! :) Will definitely do for family again. Had plenty of leftovers which was great. Ate it for lunch 2 days after and even better over time.
Very good pot pie. I added a Tbsp each fresh thyme and sage. Be sure to taste and adjust seasonings before topping with crust. Mine needed a hefty pinch of salt to bring out all the flavors. I plan to make this again in individual ramekins.
I already can't wait to make this again! I added peas per other reviewers suggestions (and would do this again). Next time I would be sure to salt/pepper/spice the chicken before cooking. Great recipe!
Very nice and as other reviewers suggest, it is open to lots of variation. I did use leeks as we like them, and I added dried thyme, tarragon and sage. I could easily see using lots of other veggies, esp the mushrooms and will probably do so the next time...and there will be a next time as this is so much easier, less time consuming, and less fattening than my once a year version with cream and cooking a whole chicken! I did have trouble with it being a bit more soupy, so added another tsp or so of flour, but think I would add just a bit more...I think my homemade chicken stock is the culprit as I've had that issue before. Served with steamed green beans to which I added some leftover grilled fresh corn and sauteed both briefly in a bit of butter. Very nice dinner and lots of leftovers for lunch!
This was really good. I added mushrooms, peas and a little roasted garlic olive oil. What's a pot pie without peas, I say! Served it up with a nice green salad and viola...great dinner!
My family loved this recipe! The only adjustment I made was the addition of dried sage. I am thinking that this would also be a great dish to make with leftover turkey.
This recipe is fantastic. The only modification I made was use crescent rolls as the dough on top, rather than pie dough (the grocery store was out). Even despite me cooking it a little too long, therefore burning the top a bit, this recipe was stellar and we'll be making it again soon
My husband and I loved this chicken pie. We don't eat much creamy food, so chicken pies have not been in our rotation for a long time. So glad to have a healthy version now and yummy to boot!
This was really good. I added mushrooms, peas, and some garlic to this.
I never bother to review recipes but this one is a stand out. Great to toss leftover veggies, meat, even rice.
Simple to make and taste is A+. Had everything on hand except the leeks; as another reviewer did used green onions that I had on hand.
This was yummy! My husband had three helpings! I have never really used leeks, so googled how to wash and cut them, I found a perfect you tube video. When I cut into it I thought it was soupy, but pot pie is supposed to have liquid in it. I spooned the mixture into the dish instead of pouring it in, so maybe I had less liquid then others? I will add some baby peas next time and would add mushrooms, but my husband hates them.
This was really delicious. I noticed someone below had used onions instead of the leeks. I was surprised at the cost of of the leeks - $3.00 for two so I might use onions next time also.Very tasty; whole family agreed.
This was a great chicken pot pie - especially since it's under 300 calories/serving! Next time I will only use 1 to 1 1/2 c of chicken broth though because it was too soupy, but the flavor was great. I will probably add mushrooms as well. My husband told me that he thought it was fantastic though, so I'm happy with that! I will definitely make it again.
We really enjoyed this. I used it as a way to clean up the veggie bin and along with the potato and carrot, I sauteed zucchini, yellow squash, a bit of bell pepper, mushrooms, and mixed in cooked green beans. I cut it in six portions, and my husband and I each ate one slice. Our 19 year old son and his girlfriend polished off the rest in one sitting -- so you know it had to be tasty.
Very easy to make. I didn't find leeks so I used green onions and I added some fresh shitake mushrooms. It was browning really fast so I took it out about 10 minutes early and it was perfect. Will make this again!
This was easy to put together and was a hearty, comforting meal. I added peas to the mix but you could add any veggie you might like. I will make this again.