Favorite Chicken Potpie
Total TimePrep: 40 min. Bake: 35 min. + standing
Makes2 potpies (8 servings each)
Delicious, I will definitely make it again
This was sooo good. Will make it again.
I have been making this recipe for years; it has become a family favorite! I usually make little individual pies to freeze with the extra filling. It is my go to, to bring to friends after surgery or tragic loss.
Delicious! I added seasoned salt, poppyseeds, a bay leaf and diced celery
I made some adjustments. Firstly, I cut the recipe in half. I cooked the potatoes and carrots in three cups water three cubes of chicken bouillon, stained the broth to use it in the roux. I used three cups of chicken broth 3/4 cups 2% milk, and between 1/2-2/3 cups heavy cream. The sauce was perfect with the extra liquid. My husband and I absolutely loved it.
Delicious!! Even the picky eaters gobbled it down :)
I love this recipe. I make a vegetarian dairy free version of this pot pie 4-5 times a year. I sub the dairy for almond milk and vegan butter then use more veggies and vegetable broth instead of chicken. Always a crowd favourite, even meat eaters and kids!
Delicious! Nice blend of chicken and vegetables. A keeper, for sure!
Corrected review: A half cup of flour per pie was too much. It came out too gluey and dense. I started over, used a little less than a 1/4 cup per pie, and it turned out good. Thick enough to hold everything together but still creamy.
This was delicious I added garlic because I love garlic but it was so wonderful!! The base sauce was so creamy I used low fat milk but was still deliciousness I also added better then chicken bouillon in with the chicken stock step for more flavor ????