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Deep-Dish Chicken Pot Pie

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video by: kraft
A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
20 min
50 min
6 servings
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This was really good except I added potatoes to it at my husbands request & he said he thought he would like it better if it also had a crush on the bottom.
Forgot to add-swap the crust for a sheet of crescent rolls over the top. Saute chicken a bit longer and shorten baking time to crescent roll bake time. Fabulous!
it wasn't hard to make. my kids liked it alot. I'm making it again!!
Easy prep, very tasty. Next time will add more moisture, bit too dry.
Picky kiddos ate this all up!!! I added edamame and needed to add a bit more chicken broth. This was very easy to prepare and baked quickly!
This was definitely a hit. I used frozen peas and carrots (1 1/4 cup) and pre-cooked chicken. I also put the pie crust on the bottom and the top which made for easy cutting. My husband loved it and already asked when I am making it again.
I would make this again but I didn't use pie crust.. I made a crust using bisquit dough. I rolled the crust thin so that it would't rise too much. Bisquit dough rises.
I LOVE THIS DISH! So does my husband! I made a few personal changes. I put a bottom pastry and cook that for 15 minutes then putt the filling in and then the top an cook as directed. I also added a can of mushrooms, since we love them in my house. The bottom crust makes it easier to dish out! But either my way or the original way, this dish is a great family favorite!
this dish was awesome and the ENTIRE family enjoyed it! i did take one reader's advice and used bisquick as the crust instead of the pie crust, which actually was really easy and tasted great! i am actually cooking this tonight for my mom and grandma....the kids are looking forward to having it again! thanks for a great recipe that was easy as pie to make!
This is a great dish for company. It says to the guests this dinner is home cooked with love. Nothing too fancy, but a recipe I continue to come back to.
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