Chicken Pie

YUMMY!!! Best chicken pie recipe I've done! I used small diced potatoes, carrots, and peas. Added fresh minced garlic, served a side of steamed broccoli. A great meal! Thanks!

WOW!! This was very rich!! I cut the recipe in half, for two of us. I cut back the calories a bit by not putting a bottom crust on, top crust only. Used an oriental veggie mix, including sliced water chestnuts, which gave it a little crunch. Also used 2 fresh garlic cloves, smashed instead of powder. We enjoyed it but I think if I make it again I would use just milk, instead of cream and half the sour cream and cheese. Interesting but sooo rich!!

I'm overdue in writing in on this one but I wanted to say that this has become a staple in my house! It's my other half's most requested dish and I've made it for him over and over. I omit the tomatoes but vary the other veggies as you suggest. I often add potatos to make it extra hearty. I highly recommend the recipe to others. This is a keeper!

This was good, I made 1/2 the recipe for DH and I. I used cauliflower as I had some I needed to use up. I used Cheddar cheese and only the crust on the top. We found it very tasty and will make again using a more colorful vegetable. Thanks for posting the recipe.

What a warm comforting winter meal! I absolutely loved this. I followed the recipe exactly except I made four individual ovenproof bowls of it and reduced the cooking time to 40 minutes. I used one bag of frozen vegetables which were a mix of broccoli, cauliflower, and carrots. I had fresh mushrooms on hand so I added them to the steamed vegetables. I combined the chicken chunks with the vegetables after stir frying it. The tomatoes I used were diced, right out of the can as the second layer (chicken w/veg's, then tomatoes, then sauce, then cheese, then pastry topping).I also used a whole package of the Pepperidge Farms Pastry frozen packs and just divided it into four -bottom and top crust, rolling them out with flour and cutting them into eight. I carefully pinched the edges tightly to form a good seal. It wasn't very uniformly pretty but that made them even more appealing when they came out of the oven. It worked perfectly and the crust was as equally great as the insides. One of two of my girls loved it. The other didn't because of the mushrooms. My husband was so so on it but he's more of a simple meat and potatoes kind of guy. This was very unique and non "pot pie" traditional. The flavor was amazingly wonderful and simply soothing with our 27 degree weather here in Atlanta, GA. I will definitely do this again. Thanks so much for posting the recipe!