Pastry-Topped Chicken Potpie

Using the advice of the other reviews ( less chicken stock), this recipe came out great! It was delicious and very easy to make. I will definitely be keeping this recipe for future uses.

Was stuck at home in the snow and ice over the weekend and decided to try this one, perfect for a winter's night. I roasted my own chicken but did not make my own pie crust. I substituted herbs de provence (1 T) for the herb blend and 3 cups broth mixed with 1/3 cup flour worked perfectly for me, not runny at all! Watch the total baking time, mine finished about 6 minutes early and the lattice would've burned had I not checked. Family already wants this again.

The flavor was excellent, but the consistency was soupy even after extra cook time on the stove AND in the oven. I will make this again with less chicken stock (maybe 2-3 cups).

This turned out great! Based on the previous review, I used 3 cups of chicken stock instead of 4 and that was plenty. I also did not have the poultry herbs, so I used a tablespoon of Herbes de Provence instead.

This recipe has great potential but I think that there must be typo in the amount of chicken stock to use. Four cups seemed liked a lot but I followed the direction as written and ended up with more of a chicken pot pie stew/soup. I couldn't find the fresh poultry herbs so I just added some fresh parsley and it tasted good.