Comments on: Chicken Pot Pie Recipe

By: Tetiana B

Tetiana B — Thu, 12 Sep 2024 21:30:41 +0000

This is the best chicken pot pie I ever tried. So easy to make. I had to substitute butter in crust to crisco and instead of half and half added more broth due to dairy intolerance and it was still the best. Thank you for such great recipe with so many tips!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 11 Sep 2024 23:03:17 +0000

In reply to Mitzi Addis. Hi Mitzi, you could sautee the chicken instead if you prefer. If you skip the boiling step, and cook the carrots and celery with the butter and onion. Enjoy!

By: Mitzi Addis

Mitzi Addis — Wed, 11 Sep 2024 21:54:31 +0000

Rather than cooking the chicken in water can you saute it instead? Would that give the chicken added flavor?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 09 Sep 2024 13:50:19 +0000

In reply to Harriet Vogel. Hi Harriet, we haven't tested this recipe with cream of chicken soup, so we're unsure of any additional changes that may be needed. We don't find the par-baking necessary for this recipe, but you certainly could if you wish. Hope you enjoy it!

By: Harriet Vogel

Harriet Vogel — Sun, 08 Sep 2024 21:01:53 +0000

If I use Cream of chicken soup in the mixture, do I still need to do the roux using butter and flour? doesn’t the bottom crust of pie dough or crescent rolls dough as the bottom layer need to be blind baked before adding the chicken filling?

By: Ariele

Ariele — Fri, 06 Sep 2024 02:38:09 +0000

Phenomenal. Best chicken pot pie I’ve ever had. Added 1 potato and a bit of dried parsley, sage and celery leaves as suggested in the notes. Definitely making this again!

By: Ariele

Ariele — Fri, 06 Sep 2024 02:37:44 +0000

Phenomenal. Best chicken pot pie I’ve ever had. Added 1 potato and a bit of dried parsley, sage and celery leaves as suggested in the notes. Definitely making this again!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 04 Sep 2024 21:26:55 +0000

In reply to madi. Hi Madi, for the half-and-half, you can use nondairy milk—same amount. We would add a little more flour, just to make sure the gravy thickens nicely. You may have to cook it longer, too.