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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.
time
prep:
20 min
total:
50 min
servings
total:
6 servings
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posted:
1/25/2008
I put a crust on the bottom of the pie plate as well. Its so good!!! Also try it with sliced sirloin steak, its pretty good.
posted:
1/18/2008
My whole family loves this recipe. Very easy to make and tastes wonderful. I add a pie crust to the bottom of the pie plate and then add the filling and top it off with the other pie crust!! YUMMY
posted:
1/17/2008
Yummy!! Even my son who (normally) barely touches vegetables gobbles this up, asking for second helping EVERYTIME! He LOVES it! Even the lima beans! A definite keeper!
posted:
1/11/2008
I didn't have a 10 inch deep dish pie plate so I used a 2 quart casserole dish as suggested but it was too big so I used a 1 1/2 quart size and it was still too big but I used it anyway. I put the crust on top of the dish and tried to flute the edges (not very well) but my crust took an hour to bake in the oven. I think it was because the dish was too big. Next time I would use a regular 9 inch pie plate. But it was very tasty and my kids ate it too. I was hoping for leftovers so I wouldn't have to cook tonight but we ate the whole pot pie between us (my husband included) so it looks like we'll be ordering pizza tonight lol.
posted:
1/10/2008
Fantastic! My boyfriend eats almost the whole thing everytime I make it!
posted:
1/7/2008
This recipe was delicious and easy to make. It is a good meal for a cool winter day!! I will definitely make this again!
posted:
1/3/2008
We tried this recipe with leftover turkey, shredded of course, and it was great. The kids even liked it. The next time we make this we are going to use beef tips and beef broth.
posted:
12/30/2007
A favorite in our home!!
posted:
12/24/2007
this tasted way too cream-cheesy for a pot pie. I think if I were to make it again, I would use cream of chicken soup, not cream cheese and chicken broth. And I would add some cooked, diced potatoes. Also I prefer double crust.
posted:
12/11/2007
This was great! I used left-over rotissierie chicken and had to add 1 can fat free cream of chicken soup (I must have had more chicken than what the recipe called for, so I needed more liquid, that is why I added the soup). I also prepared it in the 2 qt. casserole with only the pie crust on top. Delicious!
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