I never use the bottom crust since I follow a very low sodium diet. I will either use the puff pastry crust or put whatever biscuit/roll dough on top. Makes it so easy and it's just as good! I hope this helps. There are some great ideas in all these reviews.
I've made this a couple of times now, and always get a great reception. The only changes are that I added a cup of celery with the onions and Baby Bella mushrooms, and fresh thyme and sage, and decreased the fresh parsley. As suggested by someone else, I used new cubed new potatoes, which I nuked for 3-4 minutes before adding to the sauce. One suggestion: put a cookie sheet on the shelf under the cast iron skillet to catch drips once it starts bubbling over.
A friend told me about this recipe, so I decided to try it for our family of 5. Everyone loved it! Three kids aged 3, 5, and 7 all ate and enjoyed this one dish dinner. I love the homemade filling and pie crust topping. I don't have a skillet, so made in a 9 x 13 glass pan. Everything seemed to cook fine and was easy to store for leftovers. I meant to prepare ahead of time, but didn't' have time the day I made it. But, I like that this in an option! I bought an already prepared roasted chicken from the grocery store deli, but next time I'll probably just prepare my own chicken breasts as it's probably cheaper and easier than getting all that chicken pulled off the bones! Overall, this was a delicious recipe that I will make again and again!
I followed the recipe, but the bottom crust didn't brown or cook properly, so it tasted like dough. I used a well-seasoned iron skillet. I think Southern Living's test kitchen should take another look at this recipe. Maybe there was a mistake?
Fabulous! I have to leave the mushrooms out due to allergies but I don't miss them. I use a regular pie crust on the bottom, but for the top I like to use Crescent roll dough for a flaky-buttery taste! This is hands down the best pot-pie you'll make at home!
Family loved it! I didn't use the skillet. I just used the frozen crust pie tin. I followed the rest of the recipe exactly. Came out great!
Think I'll ditch the bottom crust, sauté directly in the cast iron pan and top with phyllo crust.
I only used the top crust. Don't think it would have fit in my iron skillet with the bottom crust. I will add more creole seasoning next time (I was concerned about too much salt). Told my family when I served it "This is the best chicken pot pie you will ever have" (had made it before). They agreed....
The best homemade chicken pot pie I have ever had! I will definitely make it again!
So good I craved it days later, months later...oh that good.
Wow! This was excellant! I roasted my own chicken and used frozen mixed veggies (2 cups) and ready made diced potatoes. It all came together easy! Used 1 1/2 the creole seasoning. The best pot pie!!
My hubby repeatedly said it was the best chicken pot pie ever. I increased sauce by 50% and doubled the spice by throwing some in with the onions chicken and carrots, based on previous comments.
This was GREAT!
Oh, this was GOOD! I didn't have peas on hand so I used zucchini instead. All else was the same. I will definitely make again.
This may be the most delicious thing I've ever cooked. I add some chopped celery and used canned sliced mushrooms. I took other reviewers' advice and double the Creole seasoning, very glad I did. It wasn't spicy, just a little added kick. I cooked it in a casserole dish. So amazingly good!
Very good. Added baby Bella's and celery. Mine came out beautiful but slightly too dry. Next time I will make 1 and 1/2 times the amount of cream sauce.
I don't think I've ever cooked anything that came out looking exactly like the picture but this did and it was fabulous. The only change is made was to reduce the seasoning to 1tsp so it wouldn't be too spicy for our daughter. I will definitely make this again.
Perfect in every way. Roll out your pie crusts a tiny bit bigger than normal, and keep them cool as the filling makes them thin very easy. Use baby bella sliced mushrooms for extra flavor.
Just the comfort food we were looking for. I made top-crust only with whole wheat pastry flour. I added salt and pepper to the sauce, but it needed more. I added a stalk of celery, diced, to the onions. Next time, possibly season chicken while cooking first, also and double the Creole seasoning as well as add a bit more salt and pepper. We don't use much salt when cooking, but it needed a bit more. There is lots of sauce/gravy. The photo doesn't do it justice!
Really good recipe, especially using some of the tips from the other reviewers. I baked mine in a 2.5qt casserole dish b/c I wasn't sure it would fit in a 10" pie pan, knew I would have leftovers (it's just me and my hubby) and didn't want to have to put a skillet of leftovers in the fridge. I stuck with 1.5 tsp of Creole Spice b/c I thought it might be too "warm". However, I'll double it next time. I added celery and diced carrots, and used a diced potato instead of hash browns which I didn't have on hand. I made this on a Sunday when I wasn't in a rush. Next time, I'll try the shortcuts of has browns and carrot sticks so I have to do less chopping. Ought to speed things up but I can't imagine it will taste any better than it did tonight! BTW, the sauce is really delicious. So MUCH better than store bought frozen pot pies (e.g., Marie Callender's) that usually upset my stomach.
This recipe came out looking just like the picture, but it is not one I will use again. It was good, but not the outstanding chicken pot pie I am looking for.
Very good! I only used the top crust. I sauteed fresh potatoes, carrots, onion and celery in the cast iron skillet. When veggies were soft, I added the sauce, turkey and frozen peas. Topped with pie crust. Baked for about 30 minutes. Good way to use up turkey and veggies.
Great comfort food! I used whole wheat pie crust and added a bit of fresh Sage and Thyme. This recipe doesn't call for salt and pepper, but I used equal amounts of each -- about 1/2 teaspoon each since I didn't add any additional creole seasoning. If you roast your own chicken, it should create just enough juice to create homemade chicken stock for this recipe.
This is a superb recipe that is quick enough for a weekday meal. It is too much for my husband and I, so my daughter and two grandkids will be along for a tasty meal this evening. I am using baby bella mushrooms instead of white mushrooms and a little more creole seasoning this time. I am sure it will be just as tasty.
This is AMAZING! I forgot the hashbrowns and peas, but it was still delicious. It wasn't even difficult to make. The hardest part was preparing the vegetables and shredding the chicken. I used Tony Chacere's creole seasoning, and I would probably just add two or three teaspoons instead of 1 1/2 tsp since there isn't any other seasoning added. It's really important that you either use a well seasoned iron skillet or make sure that you oil it very well. The white sliced mushrooms did nothing for me, so I either won't add them or put in some sliced baby bellas instead. I also used rotisserie chicken as another person suggested. I'm sure you can work this recipe with different things or seasonings. It's a good solid recipe and pleased by husband down to my three year old. I'll make this over and over again.
This was so tasty and looked great!
Delicious and easy recipe - only substitution I made was to use pearl onions instead of the diced sweet ones (and no mushrooms per a picky crowd!) I've made it 3 times and it's always well received!
Both my husband and I LOVE this recipe. As one friend remarked, after taking over a skillet for her and her husband, "It's out of this world." I double up on the creole seasoning, and I also buy a rotisserie chicken or turkey (preferred) to save on time. I usually do all the slicing and prepping before I start. You won't be disappointed!
Simply the best. The hash brown combined with milk flour made a perfectly thicken base for the vegetables and chicken. I used a slightly larger amount of filling in a 12 in skillet to feed a larger crowd. Add a green salad and dinner is complete. I also had success with turkey instead of chicken. Versatile recipe...I love it!
Grandkids, Son, Hubby...all loved it, said the aroma met them at the door :) It turned out just as rustic, hearty and delicious as the picture depicts. I used Emeril's Essence for the Creole seasoning...think I will add a little more next time as the recipe calls for no salt/pepper. Below is the link to Emeril's recipe with his permission. I keep it on hand for seasoning fish, chicken and sauted veggies. http://www.emerils.com/recipe/999/Emerils-Essence-Creole-Seasoning
Delicious and perfect for a cooler southern night. I didn't use creole seasoning and still very tasty.
Really good recipe. I followed it as written except used frozen carrots and peas instead of matchstick carrots. It was more time consuming to make than the 30 minutes described but well worth it. We had 8 servings from this recipe. I will make it again!