Posted: 3/15/2013 11:54:09 PM
any ideas on how to make this dish low fiber? Lower than 2 grams oer serving?
Posted: 3/14/2013 1:57:22 AM
Seriously this is as good as it gets when it comes to on-line comfort food recipes. Easy, adjustable and wow... Like everyone else I made a couple adjustments to fit my own tastes. I bought organic chic tenders, laid them on cookie sheet, basted with melted real butter and topped with sea salt. Baked @ 375 until just done, don't over cook. Substituted 1 cup of veggies for 1 cup of boiled diced potatoes. Doubled salt and basted top of my pie with real butter before baking. This is definitely NOT a low cal, low carb or low fat recipe...but OMG, it truly is amazing!
Posted: 3/10/2013 2:25:23 PM
My 14-year-old daughter made this as a side dish for Thanksgiving dinner and it was delicious! There were no leftovers and the kids were wanting more of it! It's fast and easy, even my picky daughter loved it! I would have her make it again for when I'm busy.
Posted: 3/1/2013 1:08:40 PM
I doubled this recipe and used 2 cans of chicken stock instead of 1 3/4, and also used 3 lbs of shredded chicken breast. I boiled the chicken first. but instead of round pie pans I used my 13x9 pan and just trimmed off the extra pie crust. My family thinks "I rock". It was way easy. will be fixing this recipe again soon!!!!
Posted: 2/28/2013 6:17:47 PM
I tripled the recipe to make 3 Pies, I added celery to the recipe & I still ended up with enough filling for 6 pies!!! & like the lady before me said, it needed more salt & also I used 3 lbs of chicken breast that I roasted before hand. They are in the oven now & looking forward to eating dinner tonight, I already tasted the filling, ill know next time to add more salt & a lil garlic powder!!!! BTW, took me 5 hours to complete, because I roasted the chicken first & I am in a wheel chair, without a handicapped accesable kitchen :)
Posted: 2/27/2013 5:36:55 PM
I made this for my familylast night and they all loved it!!! It was a little undersalted for me but next time I will just add more salt, definately making it again!
Posted: 2/22/2013 4:35:35 PM
What would be the best way to prepare this to freeze it for someone else to eat? Bake it then freeze? Mix it all together and freeze before baking? Will the crust get soggy when it thaws? Should the person I'm making it for bake it frozen?
Posted: 2/16/2013 1:19:51 PM
I know that there are already 425 reviews, but this was sooo very good I just had to add my two cents. I followed the recipe but I did throw in a minced clove of garlic with the onion and I used canned chicken since I couldn't wait until I had left over chicken to use. It was fantastic. I actually made two pies because my husband will not eat chicken. I made one for him using venison and beef broth and that was excellent as well. I cut the venison into small cubes and sauteed it in a little oil with chopped onions but I still used the 1/3 c of onion as well where the recipe calls for it. I wi
Posted: 2/13/2013 10:57:36 PM
I made this yesterday for dinner and it was awesome! I made only minor changes. I added potatoes and all my veggies were fresh (I boiled them a bit before putting them in the mixture). I also made the chicken and seasoned that. I thought that maybe the broth would make the sauce mixture a lil runny but it thickened up quite nice after a while of sitting.
Posted: 2/13/2013 11:28:11 AM
I had a taste for a chicken pot pie but I didn't want to pay $4.00 for a small pie. I chose to lookup a good recipe online...I found this one, I had half a roast chicken left over from a previous meal, I bought the pie crust and frozen veggies and for about the same $4.00 made a truly scrumptious Full Size Pie. The recipe was easy, I did add some minced garlic & would probably add celery (as someone else mentioned)but it was delicious!!!!!!!!!!