Chicken and Vegetable Potpie

When I saw that Chicken Pot Pie was the first recipe mentioned, I laughed, thinking that this was the recipe that I have been looking for for years! Not so. RS used to publish a simply fabulous column called "Fake It Don't Make It" and the recipe I wanted was in that column from many years ago. I made it for the family at least once a week because we all loved it: fast, tasty, fresh. It involved using canned chicken (now I might use rotisserie chicken), frozen peas and carrots, cream of mushroom soup, seasonings, maybe some milk and/or flour? As I said, I no longer have the recipe but if someone still has it, THAT's the bomb! Five minutes to prepare, then bake, then eat. Couldn't have been better.

This is AWFUL. I would give it zero stars if I could. Bland and unappetizing. I made it exactly as directed, no changes, no substitutions. Note to self: check the reviews in advance. I wish I had done that this time - there is nothing more recent than two years ago! (Feb 2016!) That should tell you something: people either aren't making it or aren't commenting to say that it's good. Skip the time, trouble, and money on this one. I'll be looking for a Chicken and Vegetable Pot Pie recipe on Cook's Illustrated or America's Test Kitchen, both of which are infinitely more reliable than Real Simple. BIG. FAIL.

Hubs and I thought it was bland but I will give it another try with some tweaking. Also, think the veggies need a little more time to simmer because they were on the raw side.

79transam try tarragon. I have only made it with dried but I am sure fresh would be good also. I have a recipe that uses it instead of the thyme and also it calls for puff pastry but I am sure the pie crust would be good also.

We made this last night and it was good. I think with a couple of tweaks it would be really good! I doubled up on the crust too as some other reviewers here (you have to have that bottom layer or it's not pot pie to me!). We used only 3 carrots and one big onion and added some broccoli which adds nutrition but not a lot of flavor. I think the milk portion needs to be mixed with chicken broth and maybe some half and half to give it more richness...(and we had used whole milk; 1 percent milk is way too bland!). I'm going to experiment!

I make this recipe several times a year. My one modification, which I highly recommend, is to make cornbread batter and pour on top of it instead of using pie crust. SO GOOD.

I have made this recipe many times and find it perfect the way it is. I think the Thyme is what makes this pot pie so tasty (but I guess you have to like Thyme to think that) I boil my chicken in a wine and herb broth before adding and it's delicious!

Thyme was NOT a good addition. Do yourself a favor and sprinkle a little into the sauce and stir it in place, then taste to see if you like the flavor first, before you ruin the whole pie with too much. I used a 2qt glass pyrex oval casserole. cooked for 45 minutes, did a top and bottom crust, and it was perfect. glass works good to brown bottom crust. Also sauce was too thick, I used 1 cup milk, 1 cup half and half. will increase by 1/4 cup next time. also added 5 small red potatoes cut real small so they cooked thoroughly, and kept the two onions, never enough onions for my family! Added 1 pouch Swanson liquid chicken broth for extra flavor.

Made this last night and it was delicious! I was afraid it would make too much for my shallow pie pan, so I only put in a cup of peas. It turned out perfectly though! I also made it a little less healthy by adding some cream. ;-) I did need to bake about 45 minutes for the crust to actually be golden brown. I used a pie crust on the top and the bottom, if I do the one on the bottom next time I'll probably pre-bake it, since it was just soggy (but good). I highly recommend this recipe!

This is a great comfort food dish. I change up the vegetables with what ever I have on hand. It is always a crowd pleaser!

This is an EXCELLENT basic recipe. I made it two years ago for a date, using exactly what the recipe called for. Since, I have made the recipe many more times switching up the ingredients to my preference. It is also a favorite of my fiance's (guess it impressed my date). Today, I substituted cornstarch for the flour (1:2 ratio), tofu instead of chicken and replaced one onion for two celery stalks and some sliced bella mushrooms. Still delicious. Whatever you do, ADD the thyme into this recipe. It is a great ingredient that makes this pot pie so much more special.

This is one of my hubby and my's favorite recipes and a real comfort food. I agree, one onion is plenty, and sometimes I switch out the herbs, but otherwise great! The only other adaptation is that I add a bottom crust for a traditional chicken pot pie. Excellent flavor though!

This is definitely a good and healthy recipe. It's a family favorite, but we've made modifications that make it better. Instead of two cups of milk we use 1 cup milk and 1 cup organic chicken broth. Also, adding about a 1/2 tsp of garlic powder helps make the taste more savory. We put a crust in the bottom of the dish also to help increase the "crust per bite" ratio. Finally, we have had a good experience with adding raw brocolli to the mixture. Seems like the cooking time is just right to cook the brocolli all the way through. With these changes, there are fights over the leftovers. Enjoy.

Did you have to adjust the cooking time for individual portions? Did you make 6? Did you attempt to freeze and reheat any of the portions? Like an earlier poster, I would be cooking for just 2 or 3 and would love to be able to have homemade pot pies at the ready.

Am I the only one who felt that this recipe made WAY too much filling for one pie crust? I ended up using a huge glass casserole dish and two pie crusts and had at least 10 servings...

This recipe freezes GREAT!!! I put it in the oven frozen and just increase the cooking time (about 50% additional time but just keep an eye on it). you may also have to cover the crust with foil while baking to avoid over browning.

This is one of my husband's favorite recipes. I, too, made a change to the recipe. I thought there was too much onion the first time I made it so the next time I made it, I used a can of corn in place of one of the onions. Tasted much better!

This is my number one favorite recipe. Wouldn't change a thing and it's always a hit!

Made this tonight - added two small yellow potatoes and took out one of the onions, we all loved it! Great recipe and is definitely a keeper!

has anyone made these and frozen them? I like the idea, but with just two of us, I don't want to go through the work of creating 6 servings only to have them go to waste...I'd love to make six small pies and freeze the extras for future use (I can see the two of us blowing through one large pie in two days, canceling out the fact that they are considerably healthy)

YUMM!!!! This was my first time making chicken pot pie and let me just say again...YUM!! Although i did make a few changes. First,i added some garlic to the onion misture. Second, i added some potatoes. Peeled and chopped,and then boiled them until they were almost cooked through. Then added them to the chicken flour onion carrot etc mixture. I also layered the bottom of my glass baking dish with part of the store bought crust, so that the pie was fully surrounded by crust, i thought it might get mushy, but it did not at all!! Also added a little butter to the vegetable wine milk mixture (not too much). I am thinking about adding some corn and possibly some chopped green beans next time for the extra veg. Overall, this is making it to my weekly menu. I was dreaming about this meal for days after. DE-LISH!!!

So where's the easy topping recipe? I had no idea or the foresight to put the top crust together so the decision was made to use tortillas instead. Bisquick might have worked fine but still was short notice. Any other ideas on a perfect really simple pie crust? I just assume buy the bottom crust from the frozen section. To buy another pastry layer might have worked easiest. I also substituted rice vinegar for the wine -- this may have made it a bit sour. Simply put, all ingredients have been added successfully and now we're awaiting the oven bell to ring. Will top off with blackberry pie for dessert.

This looks good, but I made some substitutions to preference. Use chicken broth instead of wine, added chopped potatoes, used canned peas (not frozen), added chopped carrots and chopped celery. Cooked this in individual ramakins (good for portion control).

I love this recipe, but I did change one thing. I bought a can of canned peeled potatoes (.79 cents) chopped them up and added them when I added the chicken and peas.

this was GREAT!! I did have to make a few changes - like I didn't use any white wine, my husband hates onions so I used celery and garlic - oh and I didn't have any thyme either -- but net net - it worked out GREAT!!! and I found Ramekins at Wal-Mart for approximatelyl 3.00 per piece!!

I absolutely love this pot pie recipe. The wine and thyme make this recipe super flavorful. I would not change one bit about i

Made this in Mar '09. Yum! This was really good. My husband said it was probably the healthiest pot pie he's ever eaten. He's not one for pot pies, but he loved this one.