Comments on: Chicken Pot Pie Recipe

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 28 Oct 2024 14:40:06 +0000

In reply to Biz. Hi Biz, the filling will be quite thick from cooking on the stovetop, before cooking in the pie. The filling will cool slightly while you're preparing the crust, but it doesn't need to be completely cool before adding to the crust. Hope you enjoy this one!

By: Biz

Biz — Fri, 25 Oct 2024 23:27:42 +0000

Great recipe, turned out wonderfully. Two questions…Does the gravy thicken as the pot pie cooks? I usually make sure my roux and gravy a fully cooked before adding it to everything, so I wouldn’t expect it to get thicker. Next – should the filling be cool before adding to crust? This is what I do for fruit pies or any pie with a cooked filling. Thanks a bunch.

By: Bizzy

Bizzy — Fri, 25 Oct 2024 19:57:09 +0000

In reply to Jimmy Dean. Not Sally, but my two cents is use sparingly if at all. I am a huge fan of bacon drippings but the flavor could be very assertive, and the rich chicken flavor is the star of this dish. And, even if you freeze it, you may not get the texture you are looking for. Save your drippings for cornbread, scrambled eggs, greens, or beans.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 23 Oct 2024 17:33:24 +0000

In reply to Amy. Hi Amy, that's correct. Enjoy!

By: Amy

Amy — Wed, 23 Oct 2024 17:26:49 +0000

I am using precooked rotisserie chicken so will be adding the carrots and celery to the onion and butter. Just to be clear, this means all of those veggies are now a part of my gravy?? So I’ll put the chicken on the bottom crust, add the frozen peas, then pour the gravy on top of that which includes the carrots and celery?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 22 Oct 2024 13:42:17 +0000

In reply to Sangeetha. Hi Sangeetha, we don't recommend doubling the crust recipe, but rather making 2 separate batches (for 4 total crusts). You can double the filling, but the cooking times may be a bit longer.

By: Catharine Whitby

Catharine Whitby — Tue, 22 Oct 2024 11:36:12 +0000

Great recipe. I make it in a springform pan, and then plate it for a fancy presentation. Needs 1.5 times the recipe. Or, in a lasagna pan for larger servings – easier for potlucks – which requires doubling tge recipe.

By: Susan N

Susan N — Tue, 22 Oct 2024 09:13:50 +0000

This was the best ever chicken pot pie!! I used leftover roast chicken and made my own stock from the bones. My husband said this was the best pie he’d eaten. This is definitely a keeper recipe. Thanks.