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Chicken Pot Pie

Overall user rating:    rating
9 visitors have rated this recipe.
  • Very good! My Father-In-Law (who needs a low-sodium diet and is a very picky eater) even enjoyed it and wanted me to make it again! I had to make some adjustments: no turnips/added more potatoes, no mushrooms/ added frozen corn and peas, added another 4 cups of chicken broth for more sauce (potatoes soaked up almost all of the broth), instead of the pie crust, I topped it with a buttermilk biscuit that was low in sodium, and cooked it for only 30 minutes. To prevent the buscuits from burning, I put them on the casserole after 15 minutes of cooking and after they were a nice golden brown, I placed foil over them.

    Greenline
  • Greenline
  • This is a surprisingly easy, practical delicious recipe. I made it even easier by substituting a large can of refrigerator biscuits for the pie crust top. My husband and I ate this four consecutive days and enjoyed it each day!

    Greenline
  • We modified the recipe a bit - used no turnips, and broccoli instead of string beans. It was excellent. We used to make a much heavier pot pie - this is so much lighter and tastier. Thanks for a great recipe!

    Greenline
  • Greenline
  • It was a wonderful receipe. My entire family loved it, and requested that next time I should make two!

    Greenline
  • I like to add more turnips to this recipe and fewer potatoes.

    Greenline
  • Greenline
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