I didn't like the taste. Not worth the ingredients.
Tried tonight and enjoyed it on this snowy evening ! I added just a little bit of red wine yummm the smells in the house when we came home from work were excellent. A little soupy so next time I will not add so much broth which I did I did not use any water at all, and used peas, carrotts, potatoes, I did add some thyme, and a sprig of rosemary. I would make again !
Big success. I appreciated the other comments so I added a couple of small potatoes, doubled the flour, and probably tripled the broth (didn't use water). I think that's because of the extra veggies - it was worth it! I added a mix of cremini and shiitake mushrooms a couple of hours in, and used 2/3 c. of 15% cream at the end with the peas (no beans). Maybe it was my Crock Pot, but I found it was done enough in about 5 hrs on low. I think next time I'll use some sherry or white wine in place of some of the broth, for even more flavour. This was a great base recipe! Hubby LOVED it...
I really like this recipe. I don't use green beans because I'm not a fan, but I found out that I LOVE cremini mushrooms yum! I use half and half instead of whipping cream and as someone else said, I double the flour/half and half blend and use chicken broth instead of water. Much better. LOVE the puff pastry rounds with this. I put them on the side so people can do as they please with them. Tried pouring chicken pot pie stuff over pastry... made it super soggy. Anyway, I'm glad I found this recipe!
I love this recipe. I make it all the time and all 3 of my kids like it. I make a few changes though. I do not use the mushrooms b/c my kids do not like them. I also use chicken stock or broth (not water) and I double the liquid and flour required. In a pinch I have used water but I added chicken bouillon cube (1 per cup of water) and it was really good. Also, I do not add green beans and instead I add frozen white corn. The corn is really good in this recipe and adds a little sweetness. I love that I can make it in the crock pot and just bake puff pastry sheets before we eat. We love it!
Excellent! I tried this tonight and followed a few suggestions from other reviewers: added a couple of cubed potatoes, swapped chicken broth for water aNd increased to approximately one cup. I did not have fresh thyme so used dried instead. Cooked 90 minutes on high, stirred chicken into the soup, reduced to low and cooked another 6 hours. Perfect..not too thick and not too brothy.
I made this last night and had the opposite problem from an earlier review, there was way too much liquid. I followed the recipe exactly, only adding more thyme. It has broth consistency despite the flour that one adds at the beginning, not pleasant for a pot pie that should have a thicker sauce. I'll try adding roux to it today to thicken it up.
I tried this tonight. I looked twice to see if the liquid was so scant in the recipe (it was). I think the next time I make it, I will use a full cup of water/stock/or broth and a full cup of 1/2 & 1/2. Used 2 boneless breasts. I also would consider adding a cup of leeks, a cup of celery, and/or diced/cubed potatoes to get more veggies in there that have water content and will add to the liquid content overall. After cooking on low for eight hours, the mushrooms came out looking nasty so I removed them before serving. I like mushrooms so I add some in at the same time with the peas. I also shredded the chicken before I put in the 1/2 & 1/2 and that was a great choice. Overall, off to a good start with this recipe. HOWEVER if you're a beginner cook, I caution against trying this recipe. Based on ther reviews you can see it's not a sure bet. But the main caution is if the meat does dry out on you, and you don't know how to salvage it, it's alot of work lost.
*That would be Real Simple reader
Love this one!!!! I follwed the advice below for adding more mushrooms, carrots,and lots of fresh thyme....also used half n half and chicken stock....yummie!!!!
So DELICIOUS! Added a bit more thyme, a sprig of fresh rosemary (without the sprig) a few more mushrooms (had a 10 oz pack), and substituted fresh green beans for frozen (added them in the same time as the cream). I also didn't add the frozen peas until about 5 minutes before I served it (they take no time to cook!). I happened to have some pancetta fat lying around, so I spread about a teaspoon over the chicken thighs. I also took readers recommendations and stirred the chicken into the dish about an hour before the end. It was wonderfully flavorful and tender. I always add more salt and pepper... cooked on high for 5 hours. Served with puff pastry. PERFECT!
We LOVED It! Will make again. This is what I did slightly different. I used about 2/3c. chicken broth vs. water that it called for. I increased the thyme as christinemarie mentioned below. I cooked it on low for about 7 1/2 hours and then turned it up to high for about 20 minutes after I added the peas, additional salt and cream. Loved the dark meat in it. It was super tender and fell apart, but you would want it to. Otherwise you'd need a knife and this doesn't strike me as a knife kind of meal. I omitted the frozen green beans (we don't care for them). And, I was in/out of the house the day I made it...after it had been in the crockpot for about 2 hours I took the lid off and gave it a stir thus the chicken got covered by the vegetables. I know someone else mentioned that their chicken was dry. I guess I could see that happening if the chicken is sitting on top. Mine was creamy/saucey and had great flavor. I would highly recommend and I'm not a crockpot user, but I loved this!
The best part was the puff pastry...this was bland at best. No flavor. the dark meat became mush once stirred. I would add garlic, chicken stock and definitely white meat would hold up much better i think. Looked exactly like pic thought:) might make again but alter recipe to have flavor. Nagaer's meyers lemon recipe sounds good:)
So I marinated the chicken in olive oil, meyer lemon, garlic, thyme and salt and pepper overnight. Then I doubled up on the carrots and thyme, added a garlic clove, used a generous amount of chicken stock instead of water and just a pour of cream and another meyer lemon squeezed in. I topped it with flake salt and fresh ground black pepper. It's just the flavor this needs. I made Pillsbury Buttermilk Grands to accompany - Yum!
I thought this was delicious, as did most of my family (except my pickiest child). I followed the recipe, except that I used boneless, skinless chicken breasts (because that was what I had in the freezer) and I added about 10-12 sprigs of fresh thyme, instead of just 2. I thought the flavor was good and that there was enough of everything for our family of five, plus some leftovers. The sauce did not get very thick, but was creamy and delicious. The puff pastry was easy and kind of fun, but I may make biscuits the next time.
I made this last night and made some changes to make a healthier 244 calorie version:used skinless, boneless chicken breast, whole wheat flour, added 1c. chopped celery, and nonfat milk. Bought refrigerated jumbo biscuits, baked them and put on top. Kids never had those before and preferred homemade. I was going for quick and easy so used those. Eat a biscuit add 180calories! Next time I'll add white wine for extra liquid, my ten year old said she would like it a little creamier and I agree. I think this version is good if you are short on time and can't do the "real thing."
This wasn't really worth the wait... somewhat comforting, but it tasted very... British :). That's code for bland. I went for 8 hours on low, but the chicken was rather dry nonetheless. Also, even with just one ladle per portion, we only had 3 and a half servings.