This pot pie is a huge hit in my family. The root veggies really change it up. I've also used traditional veggies and still fantastic. Change it up by making one big pie, individual, or even turnovers.
A true comfort food classic, this recipe hits all the notes necessary to a good potpie. A few changes: 1) used 1 whole shredded rotisserie chicken; 2) didn't remove the chicken & veggies from the mix prior to adding the flour & milk roux; it wasn't necessary and the sauce thickened up almost immediately. 3) I cooked my veggies for less time stovetop so that the whole thing wouldn't be "mush" after the bake time (probably 15 min total including the addition of the roux). I also could not find puff pastry sheets at the store - just "cups" and "shells" which actually worked out just fine since I placed the cups (shaped like biscuits) spaced out over the top of the pot pie and didn't have to roll out / cut out. I would definitely make again - very filling and great on a cold winter night. Enjoy!
Good dish and one I will make again when time allows as this isn't something that can be thrown together after work.
This was a fairly easy and tasty recipe. Next time, I'm going to use a bit less flour in the milk mixture to thin it out just a bit. I added a few more spices as well including garlic and paprika. I also cooked it a bit longer to brown the puff pastry a bit more. Yum!
Outstanding is for the filling; it was perfectly seasoned. I did make substitutions on some of the veggies. Instead of sweet potatoes, celeriac, parsnip and pearl onions (don't care for the last 2), I used potatoes (1-1/2 cups), celery, carrots and chopped onion. I should have taken the advice of some earlier reviews and used pie crust in place of puff pastry. The problem with the puff pastry is it doesn't stay flaking. After sitting a few minutes on top of the hot filling it gets all soggy; yuk! I'm a crust person, the crust must be flaky!
This is seriously delicious. My first attempt at a potpie. I used whole milk instead of skim. And, I used two deep crust pie dishes with organic pie crusts. Very highly recommend!! (suggestion - put a pan under the dishes, I made a mess in my oven!)
Quite good. Used carrots instead of celery root. No pearl onions. Puff pastry was soggy in middle. Would be better in smaller dishes or if puff pastry was held up by skewers. Could use a bit more chicken in the recipe.
I didn't use the sweet potato or the parsnip, and instead of just peas, I added a bag of frozen mixed vegetables (carrots, peas, green beans, corn) and mushrooms. It came out delicious and we didn't miss the bottom crust at all (used pie crust on top instead of puff pastry). There were a lot of steps, but I have to say that I am a beginner cook and I didn't think it was difficult at all! Yummy!
Definitely very tasty and I didn't find the chopping excessive - you're making stew, chopping is expected. I didn't like the puff pastry either. Next time I'm going with the pie crust.
I have been CRAVING chicken pot pie, but the nutritional content doesn't fit with my lifestyle change - until today. I was a little nervous because I'd never had parsnips or celery root before, and wow have I been missing out! I used 2 parsnips and 2 celery roots, a sweet potato and omitted the regular potato. My whole family loved this dish and my 7 year old asked if I would add it into the rotation. One note - it was very wet coming out of the oven, but thickened as it sat. I would let it rest at least 15 minutes before serving if you can. Otherwise serve in bowls. Delicious!
This is my favorite Cooking Light recipe. Always turns out well, and is very tasty, a real comfort food. I follow the recipe almost exactly-- sometimes I sub different root vegetables for the ones recommended, based on what I have on hand. Also I recently made it with lactose-free milk and worked out great as usual.
Amazing recipe. You can sub any veggies you desire...I used parsnips instead of potatoes because I had them frozen. The flavor is amazing and it does NOT taste light!
This recipe was not for me, my husband or the guest that I feed it to. I have never tried a parsnip before and I can honestly say they ruined this dish. They added a bizare minty ginger taste that was totally inappropriate for the dish. While the food tasted healthy, the filling was quite bland. For all the work I put in, the result was dissapointing to say the least.
This is the BEST "light" potpie ever. I made it last night, following the directions to a T. I also added a touch of sherry for taste. The mixture was thick and hearty. The puff pastry added texture. I will make this again and again. Next time I think I will include corn and green beans.
Great recipe, it does take a little bit to prepare. There is just a lot to cut up, but I thought it was great. I used diced white onions, because I knew my 3 and 6 year old would not eat the big ones. Other then that I was by the book. My only change would be the Thyme, 2 TBLS was a little bit much, but I would still use 1 if not 1.5. The dough does get a little soggy, and the mixture runs, but scoop that bad boy up, and it is all good. Enjoy, it is a great dish, but not a fast dish.
I followed the recipe, except that I substituted carrots for parsnip, celery for celeriac and used 1/2 tsp of ground thyme. The dish would have been delicious if I had used a lot less pepper or left it out altogether. It was too peppery and my kids would not eat it. Next time I will leave out the pepper.
This was really good. I made it with vegetarian chicken strips sauteed and cubed, and whatever vegetables I had on hand. I also used reduced fat biscuit dough instead of the puff pastry.
This was a great comforting pot pie recipe. I omitted the pearl onions. I also used pie crust instead of puff pastry and had no issues with gumminess as other reviewers complained about. I cook the vegetables and chicken alittle longer than called for because I wanted to make sure they were soft. It was a really great recipe and I can't wait to make it again. Prep time wasn't so bad either. Also, I halved the recipe and baked in a deep round oven safe dish.
Very good mixture of winter veggies and great flavor, we loved the celery root (we've never had it before). This recipe made quite a bit of food, a VERY full 13x9 pan, so plan on feeding a lot of people or having a lot of leftovers. Next time will will probably use a chopped onion instead of the pearl onions, we ended up eating around them because one of those little onions is a lot of onion in one bite. I may also suggest using pie crust as the topping (similar to another comment made) because the phyllo dough was a bit gummy underneath.
I followed this recipe exactly, and it turned out fantastic. I enlisted help to peel the vegetables while I chopped, and it cut down the prep time considerably. I am sure this will become a wintry weather staple in my home.
This dish was delicious! Next time I will cut the pepper just a little, but I loved the thyme. I also coudn't find celeriac, so I just added in some turnip and carrots. Next time I make it I'll throw in some kohlrabi if I can find it. I also cooked the veggies till they were tender in the broth- that way the only thing that really needed to cook in the oven was the puff pastry. It guarantees that the rest of the dish is hot and cooked through.
This was a hit at my dinner party last night. I made 8 individual pies in large ramekins, easy to serve and looked beautiful. I was not a fan of the peas, they overcooked and were mushy, I think next time I will omit them. Otherwise, fantastic!
Just tried this dish for the first time and the family just loved it. I added a few spices (1/4 t. tarragon, dash hot pepper sauce, 1/2 t. sage) and used lots of fresh thyme. I had never had celeriac before, we we all loved it. I added 1/2 C. each of celery and carrots as well, and used a turnip instead of a parsnip (I honestly don't know what a parsnip is - I can never find them at the store). I added all the herbs at the beginning with the broth for more flavor, and cooked the root veggies about 12 min instead of 6, in order to make sure they were tender. The puff pastry really makes this dish, but the underside was a little gooey. We didn't mind this, though - it was delish! Like the other reviewer, I wish I had discovered this dish at the beginning of the winter instead of in the Spring. It would be great on a cold day. I will definitely make this again.
This recipe was GREAT! I am sad I didnt discover it until the winter was almost over. I omitted the celeriac as I dont like it and just used more sweet potato/parsnips etc to make up for it. Also used a pound and a quarter of chicken. Heavy hand on the thyme (love it, it really makes the dish) and baked in an 11in oval le creuset casserole.... perfect! We adored it! Pretty easy too, just a bunch of chopping in hte beginning, normal for me for most meals anyhow. Try this! So good!
I made this for a dinner party and everyone loved it! It definitely fits into the comfort food category. I made homemade pie crust to put on top as I couldn't find any puff pastry dough that didn't contain partially-hydrogenated oils.
I absolutely love this recipe - esp in the cold weather! Leftovers are equally tasty. I use individual crocks - helps keep the pastry from sinking into the sauce (as with a large pan). I also use celery instead of celeriac, and sometimes carrots instead of sweet potatoes, since I tend to have carrots on hand. YUM.
Fantastic!! I don't like celeriac, so I substituted 1 cup carrots. I made 8 little potpies in my small fiestaware bowls and they were a perfect fit. Will definitely make again.
Made this for the first time for my parents and they loved it. I made individual servings in ramekins and cut the puff pastry into strips and layered the top. It was great.
We make this recipe all the time. Prep time can be a little long, but it's worth it.