Chicken Potpies

I used all the ingredients (minus mushrooms) but in a little different order. I had 3 chicken breasts cooked from the night before. So I cubed them then added all the above listed ingredients to a pot and let them simmer since my guys don't like mushrooms I doubled the other vegetables. I let it all simmer together for about 45 minutes on low. This might sound like the odd part to my madness I do not like pot pie buy my kids and husband do. So I put this in a pie plate let it cool, put foil over it and put in the fridge for the next days meal when I went to work. Before I went to work I laid the pie crust on it (so it didn't dry out over night) then I put the foil back on wrote the heating instructions on it 350, for 30 mins w/ foil on, then remove foil back another 15 min, done. They all raved so much they request this almost weekly. GREAT RECIPE, thank you so much....

Love this! So quick but filling. I use less than the recommended water and increase the veggies or chicken depending which i have more of. I don't use mushrooms (not a fan) but increase the other veggies to make up for it.

This recipe is so simple, comforting & filling - I have made it at least 1/2 a dozen times and it's always a rave! I generally cook the "filling" on the stovetop as 1 big pot pie and cook the entire pie crust circle in lieu of making small "toppers." I then spoon the filling into bowls and crumble the crust over the top. It's just enough "crunch" from the crust to balance the filling. An even easier addition to this recipe is to get a rotisserie chicken and use the shredded meat in the mix in lieu of cooking up chicken cubes. Usually 1 chicken will do "double-duty" in this recipe and in one other the next day. Enjoy!

This is always a popular dinner at our house. I use 1/2 of the pie crust, and freeze the rest for another time. I also cut the scraps into small circles and bake them with the topping. My son thinks the "pie crackers" are the best part. (I do use less than the 1 1/4 cups of water.) This is fun on Halloween if you cut pumpkins instead of the circles, and was served this year as dinner on "Pi" Day, March 14.

This is a really good, easy potpie recipe that comes together in a snap. I have been making it since the recipe came out back in 2003, and it's great exactly as written. I sometimes make some changes, though... lowfat and low sodium cream of mushroom soup instead of cream of chicken (I prefer the flavor), add some garlic salt to chicken mixture. Tonight I made the chicken mixture on the stove and made one big potpie instead of three small ones, and I think I will continue to do that. It makes it easier to serve a family of four, and it's still plenty of food.

This is great but I had to make a ton of changes to work w/ingredients on hand. Used a Frozen pie crust for bottom as family wanted a bottom, and a refrigerated pie crust for topping. Used rotisserie chicken from the market. Didn't have sage so used Chef Paul Prudhome's Poultry Magic. And made 2 pies instead of 1.

The change I made was to add some additional mushrooms, also I made a mix of my own frozen vegetables (my wife won’t eat some vegetables no matter how well you disguise them). The next time I make this I would use less salt on the crust tops. This meal really seemed to hold the heat which is nice on a chilly night. I served this with a green salad and fresh fruit for dessert. BTW instead of throwing away any scraps of the pie crust, just sprinkle with some granulated sugar and cinnamon and bake along with the tops.

I doubled this recipe and used 1 can r-f, r-s cream of chicken and one regular can cream of mushroom soup (it was what I had on hand). I was disappointed with the outcome though I liked the idea of the pie crust just on top. The filling was a bit more watery than I expected, it was bland and needed more flavor. I wouldn't make this again.

This was a really delicious, easy, weeknight meal. It isn't the most gourmet thing I've ever made, but would I make it again? Absolutely! I doctored the sauce with about 1-1.5 tsp poultry seasoning, some extra black pepper and a little bit of grated parmesan cheese. I also added some frozen broccoli to the vegetables, which was a nice touch.

My husband's favorite!! I love it, too. :) I have been making this recipe since it was originally published in the 2003 Cooking Light magazine - and it has always been a great fall-back recipe since it is SO easy and SOOOOO yummy!!!

I made this for company and everyone loved it! I used already cooked chicken spiced with garlic, salt, and pepper. Because the chicken was already cooked, I had to switch up the order of cooking method. I sauteed the mushrooms, then mixed the water and flour together in a separate dish and added it once the mushrooms were softened. I finished up by adding the remainder of the ingredients and bringing it to boil, then reducing the heat. I will definitely make this recipe again, but I will cut the sage in half and add the remainder in poultry seasoning mixture. I am not a big sage fan and felt it overpowered the dish a little instead of enhancing the flavor. We served this with a simple salad dressed with balsamic vinaigrette.

Meh..tasted like a frozen chicken pot pie, albeit healthier for you, I'm sure. Family was so-so about it. I used chicken stock in place of water, as recommended by another reviewer, and made into four servings instead of three (why a serving size of three -- bizarre??). It left us wanting more, both in satiety as well as satisfaction.

This is definitely a staple in my household! Extremely quick, low-fat and tasty. Excellent!

Great recipe! My dishes were oven proof, so I just made the filling, put it in the dishes, put the pie dough over the top and baked the whole thing. Quick and easy to make. Pies came out delicious. The serving size sounds small (1 cup) but it's very filling. My dishes were too large, so even though I about doubled the mushrooms, I ended up with only enough filling for 2 - but I could only eat half of one. My boyfriend ate all of his and the rest of mine and he hates anything healthy or low-cal. A definite keeper!

This recipe is great! I've made it several times, and my husband and the kids all love it. The best part is the real pie crust--just the perfect amount to enjoy without overdoing it. This dish is warm and filling on a chilly evening. Excellent!