Chicken Potpie

This took a very long time to prep and cook and in the end, was very bland. I wouldn't make this again without a lot of revisions. I'm very disappointed after all the work put in.

I added 7 Tbl flour based on reviews saying it was runny. I used 2% milk instead of skim. Used fresh herbs and added a little dried thyme. I added about 1/4c of white wine to the broth.

After reading the reviews I only used 2 cups of milk and added extra salt, pepper and onion powder. I also doubled the chicken and veggies. Was nice and creamy and had great flavor. I'd definitly make it again

Good but kind of bland! Could definitely use another spice!

This dish was excellent! I tweaked the recipe using leftover pork tenderloin; 1 can of coconut milk instead of cow's milk; a quarter cup of beef stock; and cut out the flour altogether. The cocnut milk is rather thick so the flour wasn't needed. Like others, I used dried thyme. The prep is a little time consuming, but worth the wait!

This was excellent! I omitted the peas per my husband's request. This recipe is definitely a keeper. My husband took the leftovers for lunch the next day! :-)

I used sweet potato instead of the regular and doubled the carrots instead of using celery. We loved this dish. I loved that I could make it on Sunday, minus the phyllo, and refrigerate it for a weeknight meal. Just add the phyllo before cooking a bit longer. I added more seasoning and increase the amount of flour per the request of other reviewers and it turned out great. It was so big that we've gotten many meals out of this one.

This was really tasty. It does need quite a bit more salt, but otherwise is delicious. You should eat right away as the phyllo dough gets soggy once covered (or stored), taking away that nice crisp; however, having said that, I thought the leftovers were delicious even with the soggy phyllo dough. Also, it cooks up very pretty!

Yum!!! My family loved this! I thought it was a tad bland too, so grated a chicken bouillon cube into it until desired taste and a little more salt. I also used Pepperidge farm puff pastry sheets on top. It was just a little easier for me than using the other sheets. This is for sure our new favorite dish!

This was so good! I did 2 1/2 cups of 2% milk because I didn't have nonfat. I also added garlic. I tasted the vegetable and milk mixture while it was simmering to make sure enough salt was added. Everything else was exactly as the recipe called for. My husband and his friend LOVED it! I will be making this again for sure. Thanks for the recipe!

The phyllo was pointless. The inside was ok, but very bland. Had to add a lot of spices to make it better. Would not make again.

We loved this recipe! i used a lot more black pepper but followed the rest of the recipe exactly. turned out very yummy! surprisingly the phyllo dough was still good for leftovers the next day. by the 3rd day the dough was soggy. i will cut the recipe in 1/2 next time so we don't throw so much of this yummy dish out.

The filling of this potpie is really good. For the cooked chicken I used a mixture of mostly dark meat and some white meat poached with fresh roasted garlic, and I used that broth for the 1/2 cup broth called for in the recipe, which added good flavor. I used 1% milk instead of nonfat and about 3 times more flour than called for (trying to get this to thicken with the ratio suggested for is like swimming upstream). Who wants liquidy potpie? For whoever does, the recipe is versatile and you can make it to your taste. I didn't use fresh time (used Penzeys dried) or peas. I topped mine with 3 rolls of Pillsbury biscuits (not llght but the best part) instead of Phyllo. Would make again with whole milk and more seasoning.

This was a great warmer weather/spring pot pie since the topping is lighter. I made the filling a few hours ahead so that it could cool before I put the phyllo on, I did not want it to get soggy. I did omit potatoes and mushrooms and used roasted chicken breasts that I shredded. I did not use milk either because I think the milk makes the broth bland. Anyways, with those changes it was still wonderful. I wanted to eat it all! I have leftovers but I am afraid the topping will be very soggy. This is probably best eaten fresh. I highly recommend this dish.

Made this for the first time. Great flavor and loved all the veggies! In fact, I cut back on the chicken and added a little extra veggies. My only complaint is that it seems a bit runny. I thought potpie was supposed to be thicker? I'd make this again for sure and try to get it thicker. Dried Thyme works great in place of fresh. I used fresh parsely though... inexpensive.

I was not looking for a healthy recipe when I came across this. The filling is the perfect consistency. Not too thin but not all thick and sucked up either. I used canned mushrooms, leftover turkey, frozen peas and carotts, whole wheat phyllo and flour, 1 % milk and poultry seasoning. The quantities were the same as in the recipe except I used only one potato. Onions and celery the same as the recipe too. I will make this again.

This is a great, reliable recipe. Always a hit! I will say that I like experimenting with different crusts (which change the calories admittedly). Premade pie crust works really well, but my favorite is dropping buttermilk biscuit mix on the top. Soaks up the sauce nicely. Dried herbs work just as fine as fresh, too.

I really love this recipe and it freezes very well. The modifications I made are: 1 cup of potatoes instead of 2; 2 cups of skim milk instead of 3; increase chicken to 3 cups and increase peas to 2 cups. Also I used 1 Tablespoon dry parsley and thyme; and omitted the phyllo altogether. There are a lot of flavors going on and it's a wonderful hearty dish. I will keep this recipe in the permanent collection!

Although this recipe was a bit time-consuming to make (cutting up all of the veggies), it was absolutely fantastic! I felt good serving it to my family because it is very healthy, and the serving size is very generous too. This is definitely a recipe I will make over and over again!