Chicken Pot Pie recipe Epicurious. I made this recipe and thought to be ok. The sauce was very flavorful and the crust was terrific. The problem was that the vegetables were not cooked. I followed the cooking instructions and knew that the vegetables were hard but assumed the oven time would be enough. I will try it again but cook the sauce with the carrots, potatoes, and onions until they are almost done before finishing in the oven. DetroitFreePress/B9324543596Z.1_20161102165626_000_GVQG8G9AT.1-0.jpg' alt='How To Freeze Chicken Pot Pie' title='How To Freeze Chicken Pot Pie' />This was terrific. The depth of flavour and really lovely silky texture is worth the extra effort. I made it as written with the exception of using organic bonelessskinless thighs and breasts as a timesaver and they were on sale at Costco. Chicken-Pot-Pie-Freezer.jpg' alt='How To Freeze Chicken Pot Pie' title='How To Freeze Chicken Pot Pie' />If you think pot pie is a baked vegetable and meat dish topped with a pielike crust, youre wrong. Sorry. Hehe, just kidding. Where I grew up, though, pot pie was. This classic homemade chicken pot pie is the ultimate comfort food It is great for lunch or dinner and it freezes beautifully. Chicken Pot Pie Crescent Braid A super easy and delicious dinner all wrapped up in a gorgeous crescent braid After making this recipe, youll understand why Chrissy Teigen calls herself the soup master. Its everything you love about chicken pot pie rich. Additionally I used half sliced sweet onions and half shallots instead of the pearl onions. Given the other reviewers comments about the time required for this recipe I tripled it and now have several frozen pot pies for quick weeknight meals. Highly recommend this as ultimate pot pie comfort food with superior flavours. This recipe does require a few hours of work but it is so worth it. My family and I loved it and Ive been requested to make it again. We didnt nearly finish the portion. But you can freeze the remainder the crust just wont be the same. It still tastes great after freezingdefrosting though. This is the only chicken pot pie recipe I will use. I love to cook, but i have to say this one put my patience to the test As others have said, it is very time consuming. I made it pretty much as described, except that i used only chicken breasts, and simmered the meat a little longer, as they were big pieces. There was enough to make a second 8x. The next time around, i will make one short cut use refrigerated pie crust. Oh my This was outstanding, one of the most flavorful things I have ever made. So often, I am disappointed by highly rated recipes but not this one As others have said, this is time consuming, even with shortcuts but boy is it worth itMy shortcuts used a store bought crust and instead of a whole chicken, I used a pack of organic chicken breasts and thighs. Otherwise, made as written. And Ill definitely make this again Can I make this with leftover chicken from last nights roast chickenWhy not. Seems a little too time consuming and the reviews agree. Ill use frozen peas and pearl onions too. Dont tell anybody. I agree with several reviewers that this takes a long time to make, needs a bit more seasoning, a few more veggies, and there are several short cuts that can be taken, but oh my, with a few adjustments that any experienced cook can make, this is soooo worth it The crust is especially delicious, as is the sauce the tomato paste was a bit surprising addition, but adds a nice depth of flavor. If you have a few hours on a weekend, I highly recommend this recipe. This recipe took 5 hours with two people working nonstop from start to finish in one day. I chose this recipe rather quickly it looked delicious. I got the ingredients ended up being 6. I was having a dinner party of sorts and figured it would only take 2 hours given that it says two hours from start to finish on the recipe. Well, we got into doing the recipe, the guests arrived, left, and came back and we were still not done. Absolutely delicious, but if youre going to do this recipe, make both of the stocks in the coming days. It served 8 people with leftover filling. The crust was perfect, as was the filling I added extra saltpepperherbs as always. It also just completely discards the veggies it has you use for the stock, so we just threw them into some chicken stock we had lying around and made a soup out of the discarded veggies and leftover filling also delicious. All in all, the guests were happy, the food was delicious, but I had a terribly sore back and feet by the end of it. Lets face it, making a chicken pot pie takes time. However, this recipe is unnecessarily laborious. Theres no reason to dirty a sheet pan to roast the veggies. Just caramelize them in the pot on the stove before you put the chicken in to simmer. Thats what I have always done. And you can skip the ridiculous onion peeling altogether by buying frozen peas WITH pearl onions. Buy fresh mushrooms any kind and saut them instead of rehydrating dried ones. These are just a few examples. Think it through and you can cut out a lot of unnecessary work without compromising a bit of quality. One question Can you freeze this, and at what stage I ned to make it in advance a week and then deliver with almost no cooking left. What is the best approach, do you think Love the recipe. I used pre made pie crust and put it in individual small pie servings. I have given it to friends. It was fine but not worth the time. It needed more veggies and more chicken and more seasoning. Absolutely delicious. A fair amount of work, but so worth it. I cut corners by using frozen puff pastry which was delicious and frozen pearl onions saved me the peeling. I did not feel like this took away from the dish at all. Perfect activity for a cold weekend day not a weeknight dinner, thoughReally delicious. I love recipes where you can do lots ahead of time. Unfortunately I decided to make this on a snowy sunday morning so I did have to do it all the same day. But people shouldnt be discouraged by the number of steps you can do much of it at the same time. Not much more than 2 hrs of active prep time its just spread out a little. Of course you can make an easier, perfectly good chicken pot pie but there is a difference. Well worth the effort. Luxardo Cherries. This pot pie was perfection warm, rich, delicious. My boyfriend and I spent a Sunday preparing and both found it to be well worth the effort. The only change was that we used the pearl onions in the broth rather than in the pot pie itself Im not the biggest fan of onions. My only criticism was that I found the instructions a bit unclear on the first read through. As a side note, we used ramekins for the extra filling and those servings were our favorites. I think that the filling cooked a bit better in the smaller dishes making them even more hearty. In short, there are several steps and it was an all day cooking affair, but absolutely worth it for the extra flavor over store bought broth or pre cooked chicken. We will definitely make this one again I have been trying different chicken pot pie recipes for years now and this one is hands down the best. I followed the recipe exactly except I also parboiled the potatoes. This is one of those dishes where you are rewarded with a depth of flavors that makes all the extra work well worth it. This receipe as written is way to labor intensive. I purchased a Perdue roaster in the bag. Cooked it and when finished deboned it and poured all the juices into a container and refrigerated all. I then par boiled the carrots and potatoes for 3 minutes. I sauted about 8 large button mushrooms and 3 chopped celery along with about 12 cup of sun dried tomatoes and a bag of peas and 12 bag of frozen pearl onions. I then put all the veggies aside in a bowl. I melted 4 TBL of butter and then made a roux with 12 cup of flour. I then added the chicken juices with the fat skimmed off. I added about 3 cups of chicken broth to make a nice sauce and simmered till thick. I added the sage thyme, s p and a little poultry seasoning. I then added sauce to the veggies and all the dark chicken that was cut into bite size pieces. I made a casserole for 2 of us with frozen puff pastry on top with egg wash and sprinkled with s p Baked at 4. I also had enough to make 4 small ramekins that I froze with pastry on top uncooked. Another reviewer said they came out as good as first cooked at 3. Ill see how that goes when I need a quick meal. Since I only used the dark meat and a little of the breast, I have enough chicken to make a couple of great sandwiches. Just as good and WAY easier to cut a few corners and pans This recipe is a go to favorite.