Comments on: Chicken Pot Pie Recipe

By: Namita

Namita — Thu, 21 Mar 2024 22:24:02 +0000

“Mama u nailed it” was my kids comment. I used store bought pie crust and tender flake for the top. Followed the filling recipe with lots of thyme. Yummy

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 21 Mar 2024 13:15:43 +0000

In reply to Dani. Hi Dani, yes, you can make mini pot pies. Baking time will depend on the exact size of your mini pot pies. Baking temperature will be the same. So glad you enjoyed this recipe!

By: Dani

Dani — Thu, 21 Mar 2024 12:44:29 +0000

We love this recipe so much! One thing I do different is that when making my broth, I use brewed coffee instead of water. I do this for any of my gravies. It was recommended by a chef I met while working at the grocery store. This may have been answered already but, can you make these into mini chicken potpies? If so, what would the temp and time be?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 20 Mar 2024 22:41:59 +0000

In reply to Karen. Hi Karen, yes, the unbaked OR baked pot pie freezes well for up to 2–3 months. See recipe Notes for more freezing details.

By: Karen

Karen — Wed, 20 Mar 2024 22:35:21 +0000

I am vegan but make this for my husband and he LOVES it…pretty impressive for not being able to taste, but obviously your measurements are spot on. Can I freeze it after making it?

By: Theresa

Theresa — Sat, 16 Mar 2024 23:05:37 +0000

Delicious! The all butter crust is just perfection. I only did a top crust and I baked it at 425 for 30 min. So good! Comfort food for sure. I served it with mashed potatoes to dip in the yummy gravy and also green beans.

By: Charlotte Andreasen

Charlotte Andreasen — Fri, 15 Mar 2024 09:22:31 +0000

The pie was easy to make and tasted absolutely wonderful! I left out the celery and peas and used mushroom instead. I used the butter only dough, so easy to manage and roll out. Thank you for making the amounts in the recipe easily adaptable to grams! Only downside is, that it is so rich, that I can only eat a small piece at a time. But then it lasts longer!

By: Leslie

Leslie — Wed, 13 Mar 2024 02:47:59 +0000

I absolutely loved this recipe! Excellent and yummy! Your pie crust, also is a hit. I’ve always used the old Betty Crocker pie crust recipe with only shortening. The butter in yours adds not only to the taste but also makes it easier to handle. Thank you, thank you!