Recipe Ratings & Reviews
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Chicken Pot Pie
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Anonymous
from Burlington Vermont
on 11/18/2008 04:46 PM
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.
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Anonymous
on 01/24/2007 09:46 PM
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Anonymous
from Great Falls, Montana
on 02/12/2006 06:22 PM
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!
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RH
from Philadelphia
on 03/14/2003 02:20 PM
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!
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Anonymous
on 03/12/2003 10:23 AM
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Monique R.
from Alta Loma, CA
on 02/26/2003 09:44 PM
It was a wonderful receipe. My entire family loved it, and requested that next time I should make two!
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Jack
from San Diego
on 03/11/2002 11:32 PM
I like to add more turnips to this recipe and fewer potatoes.
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Teri K
from New Jersey
on 01/22/2002 10:42 PM
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Anonymous
on 12/21/2001 07:48 PM
